Ganache, one truffle at a time

I decided to spoil myself with a box of truffles from Ganache. I can hardly stand it. They sit in this little box, nestled in a candy cup, looking all shy and demure – but the transition from tasting to gorging is a fine one.

The matcha tea truffles are deliciously fragrant and beautifully green. Surprisingly, it’s a white chocolate truffle, which is unusual. You usually see matcha paired with dark chocolate, since both walk the fine line of deep flavour that’s almost bitter. The white chocolate works surprisingly well, and isn’t overly sweet. Hrm.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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