Truffle Repertoire | Chocolate | Scott Price

Sun Wukong - Five Spice (firm)

Sun, 05 Aug 2007 23:29:14 -0400

Sun Wukong, for the Monkey King who was quite a monster as the "Great Sage Equalling Heaven." He was eventually trapped by the "five pillars" of the Buddha's hand, and imprisoned beneath "Five Elements Mountain". This seems like a fitting name for a traditionally Chinese collection of five spices. This ganache is fairly firm and a little grainy. Like the Great Sage, this chocolate is a little rough around the edges.

Melusine - Lavender soft ganache

Sun, 05 Aug 2007 23:29:14 -0400

Melusine is half-woman, half-serpent faerie from French folklore who I first met in A.S. Byatt's Possession: A Romance. The cream for the ganache is steeped in lavender flowers, and is often adorned with a single bud. The story of Melusine is a tragic one, with similarities to Beauty and the Beast, but with no happy ending. I think this chocolate often doesn't get a fair shake, as well.

Black Shuck - cocoa creme with Grand Marnier

Sun, 05 Aug 2007 23:29:14 -0400

The Black Shuck, is a great black dog from British faerie lore. People walking along lonely country roads at night would realize a great dog was walking beside them, black as the night with luminous eyes the size of saucers. Though they might bode ill for the witness, sometimes they were just frightening and would vanish back into the night after a time. In keeping with the stories of the Black Shuck, this chocolate is dark as the night and likely to vanish shortly.

Missing a Monster

Wed, 27 Dec 2006 21:40:16 -0500

These truffles worked pretty well the first time, and I can do them again. They're in my "repertoire". I'm starting to give them monster names, where I can. If you have suggestions, let me know!

mint buttercreme filled
cardamom (soft ganache)
caramelized double chocolate with cocoa nibs
fresh mint ganache (from mint leaves... yum!)
rosemary (soft or firm)
lychee ganache (lychee liquor in chocolate)
coffee/mocha/espresso ganaches, soft or firm
Dark chocolate Lady Grey/Blue Flower Earl Grey

I've done these before, but need to fix the recipes a bit:

chocolate mousse filled
green tea ganache (have to lighten the chocolate)
Pie-spice (apple pie spices and condensed milk, was too milky)
White chocolate Lady Grey (too soft for rolled truffles; will need to be a molded chocolate with a stronger tea flavor or milder medium)