Today something wonderful happened. A messenger showed up at my door bearing an elegant box of my favorite truffles from my generous friends at La Maison du Chocolat. I immediately popped one in my mouth, and marveled at its perfection. Robert Linxe’s La Maison du Chocolat has long been known for their ultra-creamy ganache, made with farm-fresh cream and a bittersweet Valrhona chocolate that is made exclusively for them.
The smooth ganache center of the truffle is enrobed with an ultra-thin dark chocolate shell, then dusted in Dutch-processed Valrhona cocoa powder. It is the combination of those three textures—creamy ganache, crunchy shell, powdery coating—and the simplicity of the intense chocolate flavor that makes these truffles so special. They are manna from heaven, and I feel special whenever I’m lucky enough to enjoy them. You will, too. www.lamaisonduchocolat.com
I remember visiting La Maison du Chocolat in Paris years ago and feeling almost intimidated: the place felt like a museum! Good products, Valhrona is the best!
ReplyDeleteThe shops are pristine, it's true, but that's because they take chocolate so seriously. Gilles Marchal, who runs the house now, is a real trailblazer with an exceptional palate. He has a book out, La Maison du Chocolat, Timeless Classics With a Twist, which is well worth buying!
ReplyDeleteThose look insanely delicious! Could you throw one about 1200 miles west? I'll have my mouth wide open :o)
ReplyDeletemy guess is that you can whip up a batch with no problem, Hanaa!
ReplyDelete