And you call that a truffle?

The fun part about owning my own business is that I get to create new truffle flavors for everyone to enjoy. It all starts with my personal taste. I have vowed to myself that I will only make truffles that I will eat or feel good about giving to family and friends.(i.e. I will never make a peanut butter truffle, sorry Noam) Today I really had a challenge to that truffle sense.

The idea was to make a melon flavored white chocolate ganache with dark chocolate on the outside. I used a melon liqueur added to the white chocolate and frosting center. It tasted like sweet alcohol. You couldn't taste the melon at all. To top off my frustration, the chocolate slid off the centers. Yes, it slid off (not all of them), but enough to make it annoying and out of the race for new truffle flavor.

However, I like the idea of a truffle with white chocolate on the inside and dark chocolate on the outside, so I'll keep trying with that one.

It's back to the kitchen for me . . .

Thinking good truffle thoughts,

Emily
The Truffle Lady

A word of thanks

I want to thank all of my customers and friends who have written comments on my new blog. It is really appreciated. I have always valued the opinions of my friends, family and customers in regards to my business. You have added to the flavor of this business. It is a start-up company that has relied on you for advice, encouragement, truffle tasting, and honest feedback.

My friends have given me some great tips. For example, my friend June suggested that I add a flavor guide to my boxes. It helped to clarify for customers what exactly is in the box. Now the guide is visual with pictures of my popular flavors.

Coming up with new truffle flavors is an art. Shira recommended I try making an Earl Grey truffle. She gave me a recipe that I adapted and it has been a very popular flavor. The idea of infusing tea into the chocolate was new at the time and now I know what a delicious result it can have.

Sarah, who loves dried cherries, gave me a recipe for the Chocolate Cherry Truffle. I love the dried Montmorency cherries that I chop up and add into the ganache. With the addition of Cherry liqueur, it is a decadent truffle.

Ashley said that she liked the raspberry truffle but wanted me to make a Grand Marnier Truffle. So, for that truffle, I add Grand Marnier liquor and orange marmalade. It's very similar to the raspberry truffle, but with a completely different taste and look.

Dan has helped me with the design of my business cards and labels. Adrienne has helped with the design and layout of my brochure and my new flavor guide. I guess what I'm saying is that it really does take a village. Thank you to all the villagers. And keep sending me feedback.

I would like to respond to the kosher question that Patti asked. My truffles are not certified kosher at this time. They are not for two reasons: 1) all of my ingredients are not certified kosher (just a few of the liqueurs), and 2) I do not work in a kosher kitchen.

Coming soon: A truffle naming contest AND the introduction of a new "Crunch" product!

Yours in chocolate,

Emily
The Truffle Lady

Welcome to the Truffle Lady Blog!

Truffles by Emily started over 5 years ago in my kitchen. I made Raspberry Truffles. I used chocolate that I bought at the grocery store and other yummy ingredients like butter, cream, Chambord and raspberry jam. I boxed them up and gave them as holiday gifts to my children's teachers and my husbands colleagues at work. They were a big hit! Within a month, I had my first order for a box of truffles.

After that order, I started experimenting with different types of truffles: double chocolate, chocolate cherry, chocolate mint mousse. I was excited to work with dark chocolate (my favorite) and see the different combinations of flavors I could make and then decorate. What fun!

Simultaneously, I was thinking about starting a business where I would come to people's homes and give a cooking party where I teach people how to make delicious food. I held my first party at my house for two of my close friends. We made ravioli with homemade filling, and brownies. When we sat down to eat, we shared the ravioli with homemade sauce, salad and had delicious chewy brownies (my mother in law's recipe) for dessert. We all had a good time, but I was exhausted. I liked the idea of the party, but knew that it would have to change in some way.

Several months passed and I had the idea to have truffle making parties. The idea being that I would get groups of friends together and teach them how to make yummy delicious truffles. I had two parties in my home. They were fun, but I also knew that it would be better to have them at other people's houses. I started advertising the parties and my truffle sales and now I do both.

As of April 2007, I started working in a commercial kitchen at Har Sinai Synagogue. I now make over a dozen different truffle flavors. I have also created two products called Crunch Munch and Super Crunch Munch. Crunch Munch is Chex cereal and dark chocolate. Super Crunch Munch is Chex cereal, dark chocolate, dried cherries and raw pumpkin seeds.

I continue to do truffle making parties in people's homes and I collaborate with Yihung Mohs to make truffle making parties at her store, Dream Dinners in Silver Spring, Maryland.

I hope you will visit my website and taste my handmade truffles!

Emily
The Truffle Lady