Vosges Exotic Truffles
I'd like to be able to say I got these on an amazing post-Valentine's Day sale. But the truth is that everything but these truffles was on sale and I paid too much.
I'd like to claim that I bought them for my sweetheart. But the truth is that she has given up chocolate for Lent.
I'd like to claim any sort of motivation for buying these beyond pure, selfish indulgence, but I can't.
In this little box of Vosges Exotic Truffles (left to right, top to bottom):
- Absinthe - Infused with fennel, a splash of Pastis and a sprinkle of Chinese anise.
- Ambrosia - White chocolate with Cointreau and topped with Autstralian macadamia nuts.
- Woolloomooloo - A melange of milk chocolate and macadamia nut praline topped with fresh coconut.
- Chef Pascal - Dark chocolate in a melange of fresh cream, Kirsch and crowned with a cherry
- Wink of the Rabbit - Belgian milk chocolate surrounds a soft caramel center, topped with Georgian pecans.
- Black Pearl - Ginger and wasabi infused fresh cream and dark chocolate, topped with black sesame seeds.
- Gianduia - Milk chocolate and crunchy praline sprinkled with roasted praline pieces.
- Budapest - Belgian dark chocolate and fresh cream topped with Hungarian paprika.
- Naga - Coconut, milk chocolate and Indian curry powder.
These chocolates are all mine, and I'm looking forward to trying varieties I've never even dreamed of before, especially the ones with spicy additions.
i just heard about these truffles. altho i find the word "melange" to be both pretentious and off-putting (used in the description of Woolloomooloo,) i am interested in the idea of combining chocolate with curry powder and black sesame seeds. keen to hear your thoughts on each one. - eliza
I had a similar thought. "Melange?! Just call it a mix."
Who ever thought such creatures might exist. And, hey, if I'm shelling out the bucks for an extravagant, decadent guilty pleasure, I want all the "melange" I can get.
Eliz and Cate - The hype is larger than the actual truffles, and I'm not just talking about the diameter of these little bad boys. I've tried all but three at this point, and they've each been surprisingly ordinary, like truffles you'd get anywhere else. Don't get me wrong, they're all good, but they weren't what I would call exotic.
My complaint for each has been universal: they had a good idea but didn't take it far enough. The flavors were too muted, as if they feared offending. Two standouts have been the curry and the wasabi truffles, but even those were subdued. With just a bit more zing, they could have elevated to another level.
strange as it sounds, your report kinda pinched my feelings. shame on them for getting all our hopes up! exotic is not a word to be bandied about lightly. methinks you should try your hand at making truly exotic truffles. i [selflessly] volunteer to taste any of the samples you cook up. particularly those whose description includes the words, "melange," "curry," and "infused."
You must be prescient! It won't be a truffle per se, but I'm scheming an exotic melange of chocolate infused with curry for this event later in the month.