Chinese five spice

Chinese five spice is more commonly used as a savoury ingredient, but Peter Fong at Ganache Patisserie puts it in his truffles. It’s a bit surprising, because it looks like a plain old dark chocolate truffle, but then there’s this amazing pepperiness and savouriness that lingers on your tongue.

I just wish that whoever packaged the truffles had paid a little more attention to the task. These dipped truffles were put in the box upside down, which isn’t pretty to look at it. More importantly, it’s disrespectful to the chocolatier’s craft – like hanging a painting upside down.

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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One thought on “Chinese five spice”

  1. Looks lovely. Pity the website is poorly programmed. The menu and the image gallery should be merged so that you know what each item looks like. Currently, the image gallery has no captions…and most of the image links don’t actually show a picture.

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