Posted: December 27, 2009
What comes to mind when you start thinking of Christmas tradition? Is it the Christmas tree ornaments, songs or Christmas carols we sing? For me it’s the memories of Christmas dinner and the desserts that follow.
Our Swiss Pastry Chef, Laurent Ganguillet has prepared an elegant and sophisticated selection of Xmas chocolate cakes and goodies in our Thimian cake shop. In addition he has created lovely chocolate truffles as a going-away gift or to accompany an after-dinner cup of coffee. Chef Laurent has created bite-sized cocoa-dusted truffles made with fresh butter and egg yolks rather than cream. These truffles have a unique bittersweet intensity and a smooth, dense texture that is different from the cream-based ganache truffles most people know. He uses chocolate with more chocolate liquor and reduces the amount of butter to create truffles with a heightened chocolate flavor. He had changed the way the egg yolks are handled too; now he heats them first for safety. The resulted is still an elegant and stunningly easy-to-make confection. No dipping is required; the truffles are rolled directly in quality cocoa powder. Chef Laurent likes a fruity chocolate, not too austere chocolate, such as Scharffen Berger semisweet or Valrhona Le Noir Gastronomie.
So see you soon in Thimian, and a very "Merry chocolate Christmas"!
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