Palindrome wrote:
We suggest bringing the truffles to a cool room temperature in order to taste the “true” flavors of the spice, flower, root, herb or liqueur. Vosges products are all natural and use organic ingredients as often as possible.
First... read the story. Each Vosges exotic truffle comes with a story. This sets the stage. It allows you to paint the picture through your imagination, to conjure up the expectations as to how the chocolate will taste and the where you will transcend.
See... there should be a glossy shine to the truffle, this shows a good temper: a tight bond between the cocoa butter and the cacao mass.
Lick... the spice on top of the truffle. We always like to do this on the spice truffles because it gives us a hint of that is to come, a teaser.
Snap... quality chocolate should always be dry to the touch. If the chocolate is stored at ideal conditions, between 63-65 degrees Fahrenheit, when you take a bite you should hear a crisp, ringing snap breaking through the outside to reach the creamy ganache inside.
Taste... we always like to taste the truffle in two bites. In the first bite you are just getting to know the truffle and in the second, you delve deeper, searching out the flavors and nuances. You become immersed into the experience of the chocolate, your mouth and the sensation. The taste should have a long, lingering finish that is layered with its perfumed notes.
MMMMMM Chocolate
