Crunch Munch anyone?

Crunch Munch started when I had leftover chocolate that I didn't want to throw away. I hate wasting food! I have dipped many things into chocolate including: apricots, strawberries, a variety of cookies and graham crackers, caramels, nuts, pretzels, dried fruits, bananas, blueberries to name some. One day I was looking around my kitchen for something different to try and I came upon the Chex Cereal. I was hesitant to try it because I don't like Chex, but I decided to see what would happen when it found it's way into the chocolate and then hardened. It was transformed! The cereal was delicious and very crunchy, almost like eating a chocolate covered pretzel, but without the salty part of the combination going on. I really liked it. I knew right away that it is a winning combination because it is delicious without being rich like the truffles (no butter added) and it quickly becomes addictive.

My 90 year old aunt loves it and calls it Crunchin Munchin. Whatever you want to call it, call it delicious and order some today! www.trufflesbyemily.com

Yours in Crunch Munch Heaven,

Emily
The Truffle Lady

Infusing your truffle

Spring is here. (or at least that is what the daffodils in my garden are telling me.) I have brought back the silky delicious Earl Grey truffle to celebrate spring. I have been asked how the truffle gets its great smooth Earl Grey flavor, so I thought I would tell you about it.

Adding tea (or any herb) to the ganache is done using a process called infusion. Ganache is the center of the truffle. A traditional ganache is made with chocolate and cream and/or butter. Most of my truffles use both cream and butter. It creates a rich and smooth texture that is easy to make into truffle balls. If I use just butter, it will be a drier center, so I will add a jam or another flavoring to soften it up.

When I make the Earl Grey truffle, I start by melting the butter into the cream. I do this very slowly in the microwave, careful not to scald the cream. After the butter is melted, I add several tablespoons of the tea leaves directly to the cream mixture. I stir and let steep for about 10 minutes. After it is steeped and I've stirred a bit more, I strain the tea out of the cream. Then I add the cream to the chocolate. The tea has now been introduced into the ganache and I can continue on with the truffle.

So, that is how you get the delicious flavor!

I would love to get more questions about making truffles. Please, send questions as comments to my blog and I will do my best to answer.

Yours in chocolate!

Emily
The Truffle Lady

The winner is . . .

Banana Cream Dream. This name was submitted by Jessica and Cheryl. We had 55 name suggestions. Their suggestion was the 1st entry and the one the judges felt gives the best description of the truffle. It was another hard decision. Some of our other favorites were:

White Chocolate Banana Blossom
Dark 'N Light Banana Split
Banana Yum!

There were several variations on all of these. The name that was suggested the most was: Bananarama. We had one entry from an elementary-school class and an entry by a 4 year old: Banana Cream Daisy.

Thank you to all of you who took the time to participate. Keep checking the blog; there will be another truffle naming contest soon! Feeling like a taste of the new Banana Cream Dream? Check out my website http://www.trufflesbyemily.com/ for information about how you can have some sent to you.

Yours in chocolate,

Emily
The Truffle Lady

Truffle Naming Contest is starting today!

Earlier in the week, I made a truffle that I was not very happy with. I realized that I had a good idea, but it just didn't come together. I knew that I wanted a new flavor, something fun and sweet, just in time for Easter! I really liked the idea of the white chocolate filling, so I tried it again with banana flavoring. Using extract instead of liqueur made a big difference in the consistency of the truffle. So, not only is the flavor delicious, but the consistency of the center is better and it was much easier to work with when dipping into dark chocolate.

Now is the fun part for you! It is a truffle naming contest to name my new flavor. I would describe the truffle by saying it has a white chocolate center with a banana flavor. It is enrobed in dark chocolate with a pretty candy flower on the top. (see picture on the left)

To enter the truffle contest, send an email with your truffle flavor name to yummy@TrufflesByEmily.com Make sure to include your name. Please, limit your entries to 2 per person. I will be taking truffle flavor names until 8pm Wednesday, March 5th.

The contest will be judged by a select group of truffle eaters. The names of the submitters will be kept anonymous to them. I will post the winning entry here on my blog by Friday, March 7th.

The winner of the contest will receive a FREE 10 piece box of this new flavor either shipped or delivered (if local.) In the event of multiple entries of a winning flavor, the prize will go to the first person to submit the entry.

One note of advice, the name should give some indication of what flavor(s) the person is about to eat.

Good luck!

Emily
The Truffle Lady

P.S. If you would like to order this flavor or any other flavors, check out my Web site http://www.TrufflesByEmily.com/