Watch the Hangout recorded on September 26:

Do you want to learn how to make these Classic French Truffles from Charles Chocolates? Photo: Wendy Goodfriend
Do you want to learn how to make these Classic French Truffles from Charles Chocolates?

Sure, you could buy these delectables at the new Charles Chocolates kitchen-retail space and café in San Francisco that Bay Area Bites profiled when it reopened for business earlier this year. But isn’t it more fun to make them yourself, with a little expert guidance? On Thursday, September 26 at noon, Bay Area Bites will be hosting a Google+ Hangout with Charles Chocolates owner Chuck Siegel to demonstrate how to make Paves – Classic French Chocolate Truffles.

Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend
Chuck Siegel owner of Charles Chocolates.

Why? As Siegel has said, “Chocolate only exists to bring joy and we eat it for pure pleasure.” Imagine showing up at parties this holiday season bearing pure pleasure.

During the Hangout I will be interviewing Chuck about the art and science of chocolate and will include questions that were posted by participants prior to the start of the event.

Here are some of the questions I’ll ask:

  • Tell us what inspired you to get into the chocolate business 25 years ago.
  • What’s your philosophy of chocolate? What pleases your palate?
  • What are the signs/tastes of quality chocolate?
  • What are tips and tricks for cooking with chocolate?
  • What DIY chocolate-focused recipes make the best holiday gifts?

If you’ve got questions for Chuck ahead of time please post them in the comments or on the Google+ Event Page.

For the Chocolate Truffle recipe demonstration Bay Area Bites invites you to cook along with Chuck.

So, ahead of this Hangout, if you want to cook along gather these items in the kitchen:

(These are the amounts Chuck will be using for the demo — you can reduce the recipe ingredients by half if you desire a smaller yield)

    Ingredients:

  • 2 1/2 cups heavy cream Avoid ultra-pasteurized cream, as it tends to turn bitter when emulsified with chocolate. Chuck likes Straus Family Creamery and Clover brands
  • 2 tablespoons (1 oz) unsalted butter
  • 15 oz bittersweet chocolate Chuck uses Valrhona, but he also recommends Lindt — specifically the 70% bittersweet
  • 9 oz milk chocolate
  • 1 cup (4 oz) cocoa powder for dusting

Equipment:

  • Saucepan for heating cream
  • Bowl for the ganache
  • Spatula or a whisk or a blender (all work)
  • 9 x 12 baking pan
  • Paring knife or pizza cutter
  • Plastic wrap

Yield:
200 15mm x 15mm squares, or 100 1″ x 1″ squares.

Chuck says the 15mm x 15mm is the “perfect vehicle for rationalization” for cooks and their friends who worry about indulging, or being seen to indulge.

Got it? Here’s how to join the fun:

The Google+ Hangout will take place on Thu, Sep 26, starting at 12PM PST. You will be able to view the event live on this page as well as on the Google+ Event Page and the KQEDLife YouTube Channel.
Hope you can join us!

Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend
Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend

Author

Rachael Myrow

From KQED’s Bureau in San Jose, Rachael Myrow covers politics, economics, technology, food and culture in a vast region extending from Burlingame to Edenvale to Fremont. This follows more than seven years waking at 3 am to host the daily version of KQED's California Report, broadcast on NPR affiliates throughout the state during NPR's Morning Edition. She still guest hosts for The California Report and Forum, blogs for Bay Area Bites, and files for NPR and PRI’s The World. Before KQED, she worked for Marketplace and KPCC in Los Angeles.

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