Seth Ellis Chocolatier ginger truffles

Photo credit: Rick Levine
Photo credit: Rick Levine

Seth Ellis Chocolatier makes these ginger truffles that like like Jackson Pollock gems. The coloured spatter is beautiful, but doesn’t seem to be anything new. I mean, lots of chocolatiers decorate their chocolates with colours. I’m pretty sure that the standard yellow colour is made of Yellow Dye No. 5 suspended in cocoa butter. Decidedly not organic.

Now, remember that Seth Ellis chocolates are certified organic. How’d they manage to do that and get a yellow spatter? They used turmeric. I think my eyebrows almost left my forehead when I found out. Yet another example of creative problem solving.

Enough about the spatter. The inside of these truffles is beautifully smooth, almost velvety ganache. There are two kinds of ginger inside, a Hawaiian ginger that provides a warm base, and a crystallized Australian ginger that dances on top of it. I could eat a whole box of these.

Seth Ellis chocolates are available at select locations in the Denver/Boulder area, and that page will soon be updated to reflect the five NYC Whole Foods that now carries them. You can also buy them online through It’s Only Natural Gifts or through Foodzie.

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.

Categories 2009, TravelTags, , , 2 Comments

2 thoughts on “Seth Ellis Chocolatier ginger truffles”

  1. These sound amazing. We were just in Chicago where we visited Vosges Haut Chocolat. So good. Very fancy. We tasted two truffles… one w/ a heat element (chiles) and one w/ curry. Both very unique and worth savoring!

  2. When I was in New York a few years ago, I bought a giant box of Vosges truffles from Neiman Marcus. I still have the tasting notes somewhere – I’ll have to dig them up. I do remember not liking the curry one, but I’m not a fan of curry and chocolate. The chile one sounds lovely…Nom!

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