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Santoro Lincoln","firstName":"Denise Santoro","lastName":"Lincoln","slug":"denise-lincoln","email":"dmsantoro@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.","avatar":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Denise Santoro Lincoln | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/denise-lincoln"},"amy-sherman":{"type":"authors","id":"5020","meta":{"index":"authors_1591205172","id":"5020","found":true},"name":"Amy Sherman","firstName":"Amy","lastName":"Sherman","slug":"amy-sherman","email":"cookingwithamyblog@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Amy Sherman began blogging in 2003, because all her\r\nfriends and family were constantly asking her where\r\nand what to eat. Three months after it launched,\r\nForbes chose her blog, \u003cstrong>Cooking with Amy\u003c/strong>, as one of the\r\ntop five best food blogs, praising her writing as\r\n“smart, cozy and witty”. Since then her blog has been\r\nfeatured and recipes reprinted in many newspapers and\r\nmagazines in the U.S. and the world.\r\n\r\nIn addition to regularly updating her blog, Amy is a\r\nguest contributor to the Epicurious.com blog, and\r\nContributing Editor of Glam Dish. She also writes\r\nrestaurant reviews for SF Station.\r\n\r\nHer focus on \u003cstrong>Bay Area Bites\u003c/strong> is primarily cookbook\r\nreviews along with some interviews and current events.\r\n\r\nAmy is a recipe developer and freelance food writer.\r\nShe is author of \u003cstrong>WinePassport: Portugal\u003c/strong> and wrote the new introduction to the classic cookbook, \u003cstrong>Jane Grigson’s Vegetable Book\u003c/strong>, published by the University of Nebraska Press. She recently completed 45 recipes for a Williams-Sonoma cookbook and wrote her first piece for VIA magazine.\r\n\r\nShe is currently serving on the board of the San Francisco Professional Food Society and is a member of the International Association of Culinary Professionals. Amy lives in San Francisco with her husband, tech journalist Lee Sherman.","avatar":"https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Amy Sherman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/amy-sherman"},"catherine-nash":{"type":"authors","id":"5023","meta":{"index":"authors_1591205172","id":"5023","found":true},"name":"Catherine Nash","firstName":"Catherine","lastName":"Nash","slug":"catherine-nash","email":"catherinewnash@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I grew up in the South where it was common for a meal to include more platters of food than people. I survived on a childhood of sausage biscuits, fried chicken, fried clams, ham rolls, shrimp cocktail, pickled peaches, homemade ice cream, and lemon tarts, and I thought that getting your tomatoes from a paper bag your neighbor left on the doorstep or knowing the name of your favorite corn was normal (Silver Queen was mine). Now I'm a San Francisco-based freelance food writer who's been published in Olive magazine, Best Food Writing, the Oakland Tribune, The Onion, Northside San Francisco and other local publications. As most of my attempts to reproduce childhood favorites in my own kitchen have ended in crushing disappointment, I eat out four to five times a week and cook healthy meals when I'm at home.","avatar":"https://secure.gravatar.com/avatar/99159db1e7c457e5d3067b6ce938b56a?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Catherine Nash | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/99159db1e7c457e5d3067b6ce938b56a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/99159db1e7c457e5d3067b6ce938b56a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/catherine-nash"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"stephaniestiavetti":{"type":"authors","id":"5120","meta":{"index":"authors_1591205172","id":"5120","found":true},"name":"Stephanie Stiavetti","firstName":"Stephanie","lastName":"Stiavetti","slug":"stephaniestiavetti","email":"steph@theculinarylife.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie is a writer and cookbook author recovering from her former tech-startup life. On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.","avatar":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twitter":"sstiavetti","facebook":"sstiavetti","instagram":null,"linkedin":"sstiavetti","sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Stiavetti | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephaniestiavetti"},"mariafinn":{"type":"authors","id":"5371","meta":{"index":"authors_1591205172","id":"5371","found":true},"name":"Maria Finn","firstName":"Maria","lastName":"Finn","slug":"mariafinn","email":"mariafinn@mac.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Maria Finn lives on a floating houseboat in Sausalito, where she grows a rooftop container garden, despite the salty winds. She’s the author of the book, \u003ca href=\"http://www.bookpassage.com/book/9780789320278\">“A Little Piece of Earth, How to Grow Your Own Food in Small Spaces\u003c/a>” (Rizzoli, 2010), and the memoir, \u003ca href=\"http://www.bookpassage.com/book/9781565125179\">“Hold Me Tight and Tango Me Home”\u003c/a> (Algonquin Books, 2010) , which is in development for a television series with Fox Studios. Her novel-in-progress, “Sea Legs and Fish Nets,” loosely based on her experiences working on an all female fishing boat in Alaska, is a finalist for the Pen/Bellwether Prize, founded by Barbara Kingsolver for novels that address issues of social justice. She writes for Sunset Magazine, Afar Magazine, The Wall Street Journal, and many other publications. Visit her website at \u003ca href=\"http://www.mariafinn.com/\">mariafinn.com\u003c/a> and follow her on Twitter \u003ca href=\"https://twitter.com/#!/mariafinn\">@mariafinn\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/7665bb99151400dc3a28510892795cd9?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Maria Finn | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7665bb99151400dc3a28510892795cd9?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7665bb99151400dc3a28510892795cd9?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/mariafinn"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_71070":{"type":"posts","id":"bayareabites_71070","meta":{"index":"posts_1591205157","site":"bayareabites","id":"71070","score":null,"sort":[1380388952000]},"guestAuthors":[],"slug":"making-chocolate-truffles-with-charles-chocolates-recipe-and-google-hangout-video","title":"Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video","publishDate":1380388952,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Why are you still buying chocolate truffles? There is no candy easier or more satisfyingly glamorous to make at home. No special equipment is required, and the four ingredients--heavy cream, good chocolate, butter, and cocoa powder--are readily available. \u003c/p>\n\u003cp>Bay Area Bites decided to learn from a pro: Charles \"Chuck\" Siegel, owner of \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> in San Francisco's Mission Creek. In a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/google-hangout-alert-make-chocolate-truffles-with-chuck-siegel-of-charles-chocolates/\">Google+ Hangout event\u003c/a>, Siegel talked chocolate and demonstrated a simple recipe for rich (and easily gift-able) chocolate truffles. Could it be as easy as it seemed? \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=Hz8m9mkg6f0]\u003c/p>\n\u003cp>Unlike, say, \u003ca href=\"http://www.youtube.com/watch?v=q4vBCy-W6uc\">fondant flowers\u003c/a>, which are infinitely trickier to master than the final product might suggest, chocolate truffles register as much fancier than they really are, perhaps due to their high price tag in upscale chocolate shops. What makes, or breaks, a good truffle isn't technique but the quality of the chocolate used. Since they're nothing but a lot of chocolate, a little cream, and a smidge of butter, the chocolate is what you'll be tasting, so make sure you use a brand you like. \u003c/p>\n\u003cp>Wanting to buy local, we used \u003ca href=\"http://www.recchiuti.com/\">Recchuiti Confections'\u003c/a> \"dark milk\" bar mixed with \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> 63% extra-dark chocolate chips. While Recchuiti doesn't make its own bean-to-bar product, we like supporting small-scale artisans in the Dogpatch, and their dark milk bar is one of the best we've tried. Family-run Guittard, made in Burlingame, offers a good price-to-quality ratio, and their chips have been a longtime Bay Area baking favorite. As for cream, the glass-bottled heavy cream produced by Straus Family Creamery is utterly dreamy, but Clover's organic heavy cream is also a good choice. You'll get a better texture in the final product if you steer clear of ultra-pasteurized heavy cream, which means avoiding most supermarket brands as well \"big organic\" brands like Horizon. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, amounts. Using the ingredient amounts listed on Siegel's recipe--a pound and a half of chocolate, over a pint of cream--you'll end up with lot of truffles--about 100 if you make 1\"-x-1\" cubes, more if you make them smaller. A 9\"-x-13\" pan of truffles is a whole lot of truffles, especially since they are rich enough to make it hard to eat more than two pieces in a sitting (really!). And here's why we love pastry-chef wonks who do the math for us: Siegel points out that an 8\"-x-8\" pan (the typical square brownie pan) holds 60% of the volume of a 9\"-x-13\" pan, so rather than just halving the recipe, you'll get best results if you use 60% of the original amounts. This is only slightly tricky when it comes to the amount of milk chocolate, 5.4 ounces. If you don't have a scale, eyeballing just under 5 1/2 ounces should be fine; 1 cup of chocolate chips equals 6 ounces. \u003c/p>\n\u003cp>Once you've assembled your chocolates, it's important to get it chopped evenly into roughly chip-sized pieces. You're melting the chocolate by pouring hot cream over it, and if you try pouring your hot liquid over one big solid lump, it won't melt evenly. This is an argument for using chocolate chips or couverture wafers in the first place, as chopping chocolate can be a sticky and rather mess-making task. But if you need to do it, use a sharp, heavy knife (like a cleaver or chef's knife) and make sure your cutting board is clean and non-oniony/garlicky.\u003c/p>\n\u003cp>If you want to infuse your truffles with a subtle but distinctive flavor, try steeping whole spices or herbs in the warm cream. Add whole cinnamon sticks, coffee beans, finely chopped mint, tea leaves or other flavorings to the cream while it's heating. Once cream is steaming, remove from heat, cover and let steep for 5 minutes. Strain, discarding solids. Rewarm the cream briefly if necessary before using. We made Mexican-style truffles by adding 2 cinnamon sticks and a whole dry chipotle chile to the cream, giving a warm hint of smoky spice to the final product.\u003c/p>\n\u003cfigure id=\"attachment_71197\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\" alt=\"Chocolate Truffles produced from Google+ Hangout with Charles Chocolates. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Truffles produced by cooking along with Chuck Siegel during Google+ Hangout. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>Charles Chocolates Recipe: Chocolate Truffles\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>To make a 9\"-x-13\" pan:\u003c/em>\u003cbr>\n15 oz bittersweet chocolate\u003cbr>\n9 oz milk chocolate\u003cbr>\n2 1/2 cups heavy cream, preferably organic and non ultra-pasteurized\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup unsweetened cocoa powder, for finishing\t\t\u003c/p>\n\u003cp>\u003cem>To make an 8\"-x-8\" pan:\u003c/em>\u003cbr>\n9 oz bittersweet chocolate\u003cbr>\n5.4 oz milk chocolate\u003cbr>\n6 tbsp heavy cream\u003cbr>\n1 tb plus 1 tsp butter\u003cbr>\n2/3 cup unsweetened cocoa powder, for finishing \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If not using chips, chop the chocolates evenly into pebble-sized pieces. Combine in a medium bowl and set aside. Line pan with a long strip of plastic wrap, using enough that you'll be able to wrap the long edge completely over the top of the finished truffles. \u003c/p>\n\u003cp>2. In a saucepan, heat heavy cream until just steaming and beginning to bubble around the edges. Pour hot cream over chocolate. Let mixture stand for several minutes. \u003c/p>\n\u003cp>3. Using a rubber spatula, a whisk, or a hand (immersion) blender, begin mixing the chocolate and cream at the center of the bowl, slowly moving outwards from the center to the sides of the bowl. Continue mixing until chocolate is fully melted and mixture is smooth.\u003c/p>\n\u003cp>4. Add butter and continue mixing until butter is melted and mixture is smooth. Pour chocolate into prepared pan, using an offset or rubber spatula to push mixture evenly into the corners. Smooth the top and fold the excess plastic wrap over the top, gently pressing down onto the top of the mixture.\u003c/p>\n\u003cp>5. Chill mixture in the refrigerator for at least 6 hours or overnight. When mixture has hardened, remove from refrigerator. Peel back the top plastic wrap. Flip over onto a cutting board and peel off remaining plastic wrap. Using a pizza cutter or a sharp knife, cut into small, even squares. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Sift cocoa powder into a wide-mouthed bowl. Add truffles a few at a time to bowl of cocoa, shaking to cover each truffle completely with cocoa. Shake excess cocoa off through a fine mesh strainer and arrange finished truffles on a serving plate. Continue coating truffles with cocoa powder until all the truffles are coated. Cover and refrigerate until serving. \u003c/p>\n\n","blocks":[],"excerpt":"Chuck Siegel, owner and chief chocolatier of Charles Chocolates, shows Bay Area Bites readers how to make their own easy and outrageously delicious chocolate truffles. Stephanie Rosenbaum tries out his technique at home. \r\n","status":"publish","parent":0,"modified":1391569892,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1096},"headData":{"title":"Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video | KQED","description":"Chuck Siegel, owner and chief chocolatier of Charles Chocolates, shows Bay Area Bites readers how to make their own easy and outrageously delicious chocolate truffles. Stephanie Rosenbaum tries out his technique at home. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"71070 http://blogs.kqed.org/bayareabites/?p=71070","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/09/28/making-chocolate-truffles-with-charles-chocolates-recipe-and-google-hangout-video/","disqusTitle":"Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video","path":"/bayareabites/71070/making-chocolate-truffles-with-charles-chocolates-recipe-and-google-hangout-video","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Why are you still buying chocolate truffles? There is no candy easier or more satisfyingly glamorous to make at home. No special equipment is required, and the four ingredients--heavy cream, good chocolate, butter, and cocoa powder--are readily available. \u003c/p>\n\u003cp>Bay Area Bites decided to learn from a pro: Charles \"Chuck\" Siegel, owner of \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> in San Francisco's Mission Creek. In a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/google-hangout-alert-make-chocolate-truffles-with-chuck-siegel-of-charles-chocolates/\">Google+ Hangout event\u003c/a>, Siegel talked chocolate and demonstrated a simple recipe for rich (and easily gift-able) chocolate truffles. Could it be as easy as it seemed? \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Hz8m9mkg6f0'\n title='//www.youtube.com/embed/Hz8m9mkg6f0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Unlike, say, \u003ca href=\"http://www.youtube.com/watch?v=q4vBCy-W6uc\">fondant flowers\u003c/a>, which are infinitely trickier to master than the final product might suggest, chocolate truffles register as much fancier than they really are, perhaps due to their high price tag in upscale chocolate shops. What makes, or breaks, a good truffle isn't technique but the quality of the chocolate used. Since they're nothing but a lot of chocolate, a little cream, and a smidge of butter, the chocolate is what you'll be tasting, so make sure you use a brand you like. \u003c/p>\n\u003cp>Wanting to buy local, we used \u003ca href=\"http://www.recchiuti.com/\">Recchuiti Confections'\u003c/a> \"dark milk\" bar mixed with \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> 63% extra-dark chocolate chips. While Recchuiti doesn't make its own bean-to-bar product, we like supporting small-scale artisans in the Dogpatch, and their dark milk bar is one of the best we've tried. Family-run Guittard, made in Burlingame, offers a good price-to-quality ratio, and their chips have been a longtime Bay Area baking favorite. As for cream, the glass-bottled heavy cream produced by Straus Family Creamery is utterly dreamy, but Clover's organic heavy cream is also a good choice. You'll get a better texture in the final product if you steer clear of ultra-pasteurized heavy cream, which means avoiding most supermarket brands as well \"big organic\" brands like Horizon. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, amounts. Using the ingredient amounts listed on Siegel's recipe--a pound and a half of chocolate, over a pint of cream--you'll end up with lot of truffles--about 100 if you make 1\"-x-1\" cubes, more if you make them smaller. A 9\"-x-13\" pan of truffles is a whole lot of truffles, especially since they are rich enough to make it hard to eat more than two pieces in a sitting (really!). And here's why we love pastry-chef wonks who do the math for us: Siegel points out that an 8\"-x-8\" pan (the typical square brownie pan) holds 60% of the volume of a 9\"-x-13\" pan, so rather than just halving the recipe, you'll get best results if you use 60% of the original amounts. This is only slightly tricky when it comes to the amount of milk chocolate, 5.4 ounces. If you don't have a scale, eyeballing just under 5 1/2 ounces should be fine; 1 cup of chocolate chips equals 6 ounces. \u003c/p>\n\u003cp>Once you've assembled your chocolates, it's important to get it chopped evenly into roughly chip-sized pieces. You're melting the chocolate by pouring hot cream over it, and if you try pouring your hot liquid over one big solid lump, it won't melt evenly. This is an argument for using chocolate chips or couverture wafers in the first place, as chopping chocolate can be a sticky and rather mess-making task. But if you need to do it, use a sharp, heavy knife (like a cleaver or chef's knife) and make sure your cutting board is clean and non-oniony/garlicky.\u003c/p>\n\u003cp>If you want to infuse your truffles with a subtle but distinctive flavor, try steeping whole spices or herbs in the warm cream. Add whole cinnamon sticks, coffee beans, finely chopped mint, tea leaves or other flavorings to the cream while it's heating. Once cream is steaming, remove from heat, cover and let steep for 5 minutes. Strain, discarding solids. Rewarm the cream briefly if necessary before using. We made Mexican-style truffles by adding 2 cinnamon sticks and a whole dry chipotle chile to the cream, giving a warm hint of smoky spice to the final product.\u003c/p>\n\u003cfigure id=\"attachment_71197\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\" alt=\"Chocolate Truffles produced from Google+ Hangout with Charles Chocolates. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Truffles produced by cooking along with Chuck Siegel during Google+ Hangout. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>Charles Chocolates Recipe: Chocolate Truffles\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>To make a 9\"-x-13\" pan:\u003c/em>\u003cbr>\n15 oz bittersweet chocolate\u003cbr>\n9 oz milk chocolate\u003cbr>\n2 1/2 cups heavy cream, preferably organic and non ultra-pasteurized\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup unsweetened cocoa powder, for finishing\t\t\u003c/p>\n\u003cp>\u003cem>To make an 8\"-x-8\" pan:\u003c/em>\u003cbr>\n9 oz bittersweet chocolate\u003cbr>\n5.4 oz milk chocolate\u003cbr>\n6 tbsp heavy cream\u003cbr>\n1 tb plus 1 tsp butter\u003cbr>\n2/3 cup unsweetened cocoa powder, for finishing \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If not using chips, chop the chocolates evenly into pebble-sized pieces. Combine in a medium bowl and set aside. Line pan with a long strip of plastic wrap, using enough that you'll be able to wrap the long edge completely over the top of the finished truffles. \u003c/p>\n\u003cp>2. In a saucepan, heat heavy cream until just steaming and beginning to bubble around the edges. Pour hot cream over chocolate. Let mixture stand for several minutes. \u003c/p>\n\u003cp>3. Using a rubber spatula, a whisk, or a hand (immersion) blender, begin mixing the chocolate and cream at the center of the bowl, slowly moving outwards from the center to the sides of the bowl. Continue mixing until chocolate is fully melted and mixture is smooth.\u003c/p>\n\u003cp>4. Add butter and continue mixing until butter is melted and mixture is smooth. Pour chocolate into prepared pan, using an offset or rubber spatula to push mixture evenly into the corners. Smooth the top and fold the excess plastic wrap over the top, gently pressing down onto the top of the mixture.\u003c/p>\n\u003cp>5. Chill mixture in the refrigerator for at least 6 hours or overnight. When mixture has hardened, remove from refrigerator. Peel back the top plastic wrap. Flip over onto a cutting board and peel off remaining plastic wrap. Using a pizza cutter or a sharp knife, cut into small, even squares. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Sift cocoa powder into a wide-mouthed bowl. Add truffles a few at a time to bowl of cocoa, shaking to cover each truffle completely with cocoa. Shake excess cocoa off through a fine mesh strainer and arrange finished truffles on a serving plate. Continue coating truffles with cocoa powder until all the truffles are coated. Cover and refrigerate until serving. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/71070/making-chocolate-truffles-with-charles-chocolates-recipe-and-google-hangout-video","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_12744","bayareabites_2695","bayareabites_1653","bayareabites_4084","bayareabites_1763","bayareabites_1875","bayareabites_12","bayareabites_1593","bayareabites_13034"],"tags":["bayareabites_416","bayareabites_1123","bayareabites_147","bayareabites_12466","bayareabites_8604","bayareabites_8731","bayareabites_1526","bayareabites_11106","bayareabites_362","bayareabites_81"],"featImg":"bayareabites_71196","label":"bayareabites"},"bayareabites_55622":{"type":"posts","id":"bayareabites_55622","meta":{"index":"posts_1591205157","site":"bayareabites","id":"55622","score":null,"sort":[1359655565000]},"guestAuthors":[],"slug":"truffles-for-locavores","title":"Truffles for Locavores?","publishDate":1359655565,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_55643\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles800.jpg\" alt=\"Truffles: Napa and Sonoma Counties may be a hot spot for black truffle cultivation. Photo: Janna Waldinger/Art & Clarity\" width=\"800\" height=\"531\" class=\"size-full wp-image-55643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffles: Napa and Sonoma Counties may be a hot spot for black truffle cultivation. Photo: Janna Waldinger/Art & Clarity\u003c/figcaption>\u003c/figure>\n\u003cp>There is no food on earth that inspires obsession like edible wild mushrooms and the Holy Grail of these are truffles. Out of the thousands of species of truffles, two are prized above all others: the white truffle (Alba madonna) and the black Périgord truffle.\u003c/p>\n\u003cp>Truffles cost more per ounce than many narcotics. They are auctioned off in markets in France and Italy or traded in back alleys. They are then shipped to chefs around the world who shave them over dishes like pasta or risotto in thin, aromatic slivers for well-heeled patrons. The white truffle costs up to $3,600 a pound and has not been successfully cultivated. The black Périgord truffle, named for a region in France but often called “a black diamond” costs up to $2000 a pound has been successfully grown in truffle orchards since the 1800s. Currently, wine producing regions in New Zealand and Australia are also planting and now harvesting black truffles and over 20 other countries have truffle orchards in the works. \u003c/p>\n\u003cp>Sonoma and Napa may very well be the next major truffle producing regions. This is due to the \u003ca href=\"http://www.americantruffle.com/\">American Truffle Company\u003c/a>. This business was formed by Robert Chang, an engineer from South Bay, and Dr. Paul Thomas, a mycologist from the United Kingdom. They set out to match the science of truffle cultivation with the ideal weather of California wine country. They are working to convince vineyard owners to plant orchards of trees inoculated with truffle spores. The interest is considerable: their town hall meetings in Napa have been sold out and standing room only. One orchard has been planted, four more contracted, and many other grape growers are considering it. \u003c/p>\n\u003cp>This year they hosted the \u003ca href=\"http://napatrufflefestival.com/\">Third Annual Truffle Festival\u003c/a> in the town of Napa on January 18-21 where they rolled out their vision of truffle cultivation. Currently, most black truffles are grown in Europe, but Dr. Paul Thomas explained that black truffles like a climate with winters that range from 30 to 50 degrees and then very sunny summers: California wine country weather. The company provides young oaks and hazelnuts with roots that have been inoculated with truffle spores. They then give support through climatic reports, soil amending tips and irrigation advice. \u003c/p>\n\u003cp>Robert Chang, co-founder and director of the company, assured future truffle orchard investors that truffle orchards are 7 to 12 times as profitable as vineyards and that the price of truffles will never drop on the world market. This is in part due to the fact that truffles have a very short shelf life, so the less time they have to travel, the better. Robert claims that their business model helps to allay cynicism. “We offer scientific support in exchange for a share of the harvest. And if growers desire, we will help market the truffles.” \u003c/p>\n\u003cfigure id=\"attachment_55638\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/michelinchefs600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/michelinchefs600.jpg\" alt=\"Michelin chefs gather to prepare the Truffles & Wine Dinner at La Toque left to right: Marco Gubbiotti of La Bastiglia in Spello, Italy; Nico Chessa of Valentino Restaurant in Santa Monica; Robert Chang, Managing Director of American Truffle Company (producer of the Napa Truffle Festival); Ken Frank of La Toque in Napa; and Michael Tusk of Quince in San Francisco. Photo: Faith Echtermeyer\" width=\"600\" height=\"400\" class=\"size-full wp-image-55638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michelin chefs gather to prepare the Truffles & Wine Dinner at La Toque\u003cbr>left to right: Marco Gubbiotti of La Bastiglia in Spello, Italy; Nico Chessa of Valentino Restaurant in Santa Monica; Robert Chang, Managing Director of American Truffle Company (producer of the Napa Truffle Festival); Ken Frank of La Toque in Napa; and Michael Tusk of Quince in San Francisco. Photo: Faith Echtermeyer\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>The Truffle Festival helps the company to develop markets with chefs and create more knowledge and demand for truffles among diners. While vineyard owners who would be potential truffle growers needed a little convincing, diners did not. Every event sold out and visitors huddled around a pizza oven at Silver Oak Winery and watched chef Dominic Orsini shave truffles over sheep’s milk ricotta pizza. Later, he served a truffle luncheon, including black truffle and chicory salad with a quail egg croquette.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At Robert Sinskey Vineyards, visitors toured the first truffle orchard planted in Napa, now just a little over a year old. Early adopter Robert Sinskey, who farms biodynamically, admits, \u003c/p>\n\u003cblockquote>\u003cp>“It’s a gamble. But so are grapes. I might have a truffle orchard one day, or maybe a shady grove to graze my sheep.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_55641\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rico-trufflehunter560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rico-trufflehunter560.jpg\" alt=\"Rico the truffle hunter with his owner, Bill Collins, a psychologist who works with depressed veterans in the San Francisco Bay area. Rico goes with Bill to work and is also a therapy dog for soldiers with Post Traumatic Stress Disorder. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-55641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rico the truffle hunter with his owner, Bill Collins, a psychologist who works with depressed veterans in the San Francisco Bay area. Rico goes with Bill to work and is also a therapy dog for soldiers with Post Traumatic Stress Disorder.\u003cbr>Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>It takes approximately five to seven years for a truffle orchard to start producing, and the one at \u003ca href=\"http://www.robertsinskey.com/\">Robert Sinskey Vineyards\u003c/a> was planted in 2010. So to demonstrate how dogs sniff out truffles, a black truffle from Italy was buried into the ground so that Rico (short for Enrico Bacio il Tartufaio) the truffle-hunting dog could display his skills at finding it. Rico was born in Italy and is a Lagotto Romagnolo, a breed of water dog that dates back to Etruscan times. Truffle hunting pigs have fallen out of favor because they dig for and eat truffles with such gusto farmers have been known to lose digits when interfering. In Italy they have been outlawed because they damage the tree roots. And so Rico was a celebrity at the truffle festival. \u003c/p>\n\u003cp>Truffle sniffing dogs are critical to the operation. The best way to know a truffle is ripe and ready to harvest is from the aroma that it gives off. Any harvested before or after this aromatic time will have very little value. Black Périgord truffles contain the chemical compound androstenol, a sex hormone that beckons animals to it. Once unearthed, a truffle only has a short shelf life. According to Ken Frank, owner and executive chef at \u003ca href=\"http://latoque.com/\">La Toque\u003c/a>,\u003c/p>\n\u003cblockquote>\u003cp> “After four days, it loses 25 percent of its aroma and flavor. Over the next four days, another 25 percent. And you can’t store truffles,” he explained. “Truffle oil and truffle salt is all chemically made. It’s a steroided-out version of them and a palate killer. Their fleeting nature is an element that makes them special. The art to cooking with truffles is to keep it simple, and let their perfume shine. The challenge is cooking with them and not just shaving them onto stuff.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_55747\" class=\"wp-caption aligncenter\" style=\"max-width: 540px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-cake-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-cake-final.jpg\" alt=\"Truffled Mascarpone Crepe Cake with Sherry Brown Butter Sauce Prepared by Deborah Yee-Henen, La Toque, and Nicole Plue, side show by Nicole Plue Photo: Faith Echtermeyer\" width=\"540\" height=\"360\" class=\"size-full wp-image-55747\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffled Mascarpone Crepe Cake with Sherry Brown Butter Sauce Prepared by Deborah Yee-Henen, La Toque, and Nicole Plue, sideshow by Nicole Plue Photo: Faith Echtermeyer\u003c/figcaption>\u003c/figure>\n\u003cp>This was the bar set for the Saturday night, Truffles and Wine dinner at La Toque Restaurant. Michelin Star Chefs created a truffle-tasting menu that included Fagotelli of Four story Hill Farm Sweetbread and Black Truffle by Michael Tusk at Quince paired with Pinot Noir by Robert Sinskey Vineyards. Even the dessert featured with a truffled mascarpone crepe cake with sherry brown butter sauce by Deborah Yee-Henen at La Toque and Sideshow by Nicole Plue. \u003c/p>\n\u003cfigure id=\"attachment_55640\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/polenta-truffle800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/polenta-truffle800.jpg\" alt=\"Just made Kurobuta pork sausage with truffle soft polenta and poached egg and shaved truffle. Photo: Maria Finn\" width=\"800\" height=\"598\" class=\"size-full wp-image-55640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Just made Kurobuta pork sausage with truffle soft polenta and poached egg and shaved truffle. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>On Sunday, \u003ca href=\"http://www.beringer.com/\">Beringer Vineyards\u003c/a> hosted a cooking demonstration with Nico Chessa who brought the spirit of his native Italy in the dishes he prepared, like the just-made Kurobuta pork sausage with truffle soft polenta and poached egg. At this lunch, I spoke with Gretchen and Dale Demmin, who traveled from Virginia wine country. They planted a truffle orchard on their farm in collaboration with the American Truffle Company. Gretchen had recently retired from the Army where she worked as a microbiologist. “Mushrooms are the next place we will find an antibiotic or cure. I’m convinced of this,” she explained. “I used to grow medicinal mushrooms, but it just got so hot where I lived, I need to grow underground mushrooms. So I’m making the transition from medicinal to luxury.” Also at the lunch was prospective truffle farmer David Mahaffey, winemaker and partner at \u003ca href=\"http://www.oliviabrion.com/index.html\">Olivia Brion\u003c/a>. “A truffle orchard is the sizzle on the steak,” he said “If I can grow world class Pinot Noir with truffles adjacent to them, that’s a great match, and a great story.” \u003c/p>\n\u003cfigure id=\"attachment_55639\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-oxbow560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-oxbow560.jpg\" alt=\"Truffles for sale at the Oxbow Marketplace. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-55639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffles for sale at the Oxbow Marketplace. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>The final event took place at \u003ca href=\"http://www.oxbowpublicmarket.com/\">Oxbow Marketplace\u003c/a> in Napa, where crowds swamped vendors that each interpreted the truffle in their own way. \u003ca href=\"http://www.camomienoteca.com/\">Ca’ Momi\u003c/a> Enoteca had truffled pizza, The \u003ca href=\"http://themodelbakery.com/\">Model Bakery\u003c/a> served mushroom-truffle bread pudding, \u003ca href=\"http://www.picapicakitchen.com/\">Pica Pica Maize Kitchen\u003c/a> offered truffled yucca fries and \u003ca href=\"http://gotts.com/\">Gott’s Roadside\u003c/a> made truffled Niman Ranch sliders. And there were also truffles--both black and white, for sale by the ounce. Visitors all stopped to sniff the truffles: earthy, fruity, musky. Some found them irresistible and wanted to take home their own delicious black diamond. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>The writer, Maria Finn, attended this event as a guest of the American Truffle Company.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Napa's next big thing: First it was wine grapes, and then olive orchards. Are black truffles next? ","status":"publish","parent":0,"modified":1359876139,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1490},"headData":{"title":"Truffles for Locavores? | KQED","description":"Napa's next big thing: First it was wine grapes, and then olive orchards. Are black truffles next? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"55622 http://blogs.kqed.org/bayareabites/?p=55622","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/31/truffles-for-locavores/","disqusTitle":"Truffles for Locavores?","path":"/bayareabites/55622/truffles-for-locavores","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55643\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles800.jpg\" alt=\"Truffles: Napa and Sonoma Counties may be a hot spot for black truffle cultivation. Photo: Janna Waldinger/Art & Clarity\" width=\"800\" height=\"531\" class=\"size-full wp-image-55643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffles: Napa and Sonoma Counties may be a hot spot for black truffle cultivation. Photo: Janna Waldinger/Art & Clarity\u003c/figcaption>\u003c/figure>\n\u003cp>There is no food on earth that inspires obsession like edible wild mushrooms and the Holy Grail of these are truffles. Out of the thousands of species of truffles, two are prized above all others: the white truffle (Alba madonna) and the black Périgord truffle.\u003c/p>\n\u003cp>Truffles cost more per ounce than many narcotics. They are auctioned off in markets in France and Italy or traded in back alleys. They are then shipped to chefs around the world who shave them over dishes like pasta or risotto in thin, aromatic slivers for well-heeled patrons. The white truffle costs up to $3,600 a pound and has not been successfully cultivated. The black Périgord truffle, named for a region in France but often called “a black diamond” costs up to $2000 a pound has been successfully grown in truffle orchards since the 1800s. Currently, wine producing regions in New Zealand and Australia are also planting and now harvesting black truffles and over 20 other countries have truffle orchards in the works. \u003c/p>\n\u003cp>Sonoma and Napa may very well be the next major truffle producing regions. This is due to the \u003ca href=\"http://www.americantruffle.com/\">American Truffle Company\u003c/a>. This business was formed by Robert Chang, an engineer from South Bay, and Dr. Paul Thomas, a mycologist from the United Kingdom. They set out to match the science of truffle cultivation with the ideal weather of California wine country. They are working to convince vineyard owners to plant orchards of trees inoculated with truffle spores. The interest is considerable: their town hall meetings in Napa have been sold out and standing room only. One orchard has been planted, four more contracted, and many other grape growers are considering it. \u003c/p>\n\u003cp>This year they hosted the \u003ca href=\"http://napatrufflefestival.com/\">Third Annual Truffle Festival\u003c/a> in the town of Napa on January 18-21 where they rolled out their vision of truffle cultivation. Currently, most black truffles are grown in Europe, but Dr. Paul Thomas explained that black truffles like a climate with winters that range from 30 to 50 degrees and then very sunny summers: California wine country weather. The company provides young oaks and hazelnuts with roots that have been inoculated with truffle spores. They then give support through climatic reports, soil amending tips and irrigation advice. \u003c/p>\n\u003cp>Robert Chang, co-founder and director of the company, assured future truffle orchard investors that truffle orchards are 7 to 12 times as profitable as vineyards and that the price of truffles will never drop on the world market. This is in part due to the fact that truffles have a very short shelf life, so the less time they have to travel, the better. Robert claims that their business model helps to allay cynicism. “We offer scientific support in exchange for a share of the harvest. And if growers desire, we will help market the truffles.” \u003c/p>\n\u003cfigure id=\"attachment_55638\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/michelinchefs600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/michelinchefs600.jpg\" alt=\"Michelin chefs gather to prepare the Truffles & Wine Dinner at La Toque left to right: Marco Gubbiotti of La Bastiglia in Spello, Italy; Nico Chessa of Valentino Restaurant in Santa Monica; Robert Chang, Managing Director of American Truffle Company (producer of the Napa Truffle Festival); Ken Frank of La Toque in Napa; and Michael Tusk of Quince in San Francisco. Photo: Faith Echtermeyer\" width=\"600\" height=\"400\" class=\"size-full wp-image-55638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michelin chefs gather to prepare the Truffles & Wine Dinner at La Toque\u003cbr>left to right: Marco Gubbiotti of La Bastiglia in Spello, Italy; Nico Chessa of Valentino Restaurant in Santa Monica; Robert Chang, Managing Director of American Truffle Company (producer of the Napa Truffle Festival); Ken Frank of La Toque in Napa; and Michael Tusk of Quince in San Francisco. Photo: Faith Echtermeyer\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>The Truffle Festival helps the company to develop markets with chefs and create more knowledge and demand for truffles among diners. While vineyard owners who would be potential truffle growers needed a little convincing, diners did not. Every event sold out and visitors huddled around a pizza oven at Silver Oak Winery and watched chef Dominic Orsini shave truffles over sheep’s milk ricotta pizza. Later, he served a truffle luncheon, including black truffle and chicory salad with a quail egg croquette.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At Robert Sinskey Vineyards, visitors toured the first truffle orchard planted in Napa, now just a little over a year old. Early adopter Robert Sinskey, who farms biodynamically, admits, \u003c/p>\n\u003cblockquote>\u003cp>“It’s a gamble. But so are grapes. I might have a truffle orchard one day, or maybe a shady grove to graze my sheep.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_55641\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rico-trufflehunter560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rico-trufflehunter560.jpg\" alt=\"Rico the truffle hunter with his owner, Bill Collins, a psychologist who works with depressed veterans in the San Francisco Bay area. Rico goes with Bill to work and is also a therapy dog for soldiers with Post Traumatic Stress Disorder. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-55641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rico the truffle hunter with his owner, Bill Collins, a psychologist who works with depressed veterans in the San Francisco Bay area. Rico goes with Bill to work and is also a therapy dog for soldiers with Post Traumatic Stress Disorder.\u003cbr>Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>It takes approximately five to seven years for a truffle orchard to start producing, and the one at \u003ca href=\"http://www.robertsinskey.com/\">Robert Sinskey Vineyards\u003c/a> was planted in 2010. So to demonstrate how dogs sniff out truffles, a black truffle from Italy was buried into the ground so that Rico (short for Enrico Bacio il Tartufaio) the truffle-hunting dog could display his skills at finding it. Rico was born in Italy and is a Lagotto Romagnolo, a breed of water dog that dates back to Etruscan times. Truffle hunting pigs have fallen out of favor because they dig for and eat truffles with such gusto farmers have been known to lose digits when interfering. In Italy they have been outlawed because they damage the tree roots. And so Rico was a celebrity at the truffle festival. \u003c/p>\n\u003cp>Truffle sniffing dogs are critical to the operation. The best way to know a truffle is ripe and ready to harvest is from the aroma that it gives off. Any harvested before or after this aromatic time will have very little value. Black Périgord truffles contain the chemical compound androstenol, a sex hormone that beckons animals to it. Once unearthed, a truffle only has a short shelf life. According to Ken Frank, owner and executive chef at \u003ca href=\"http://latoque.com/\">La Toque\u003c/a>,\u003c/p>\n\u003cblockquote>\u003cp> “After four days, it loses 25 percent of its aroma and flavor. Over the next four days, another 25 percent. And you can’t store truffles,” he explained. “Truffle oil and truffle salt is all chemically made. It’s a steroided-out version of them and a palate killer. Their fleeting nature is an element that makes them special. The art to cooking with truffles is to keep it simple, and let their perfume shine. The challenge is cooking with them and not just shaving them onto stuff.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_55747\" class=\"wp-caption aligncenter\" style=\"max-width: 540px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-cake-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-cake-final.jpg\" alt=\"Truffled Mascarpone Crepe Cake with Sherry Brown Butter Sauce Prepared by Deborah Yee-Henen, La Toque, and Nicole Plue, side show by Nicole Plue Photo: Faith Echtermeyer\" width=\"540\" height=\"360\" class=\"size-full wp-image-55747\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffled Mascarpone Crepe Cake with Sherry Brown Butter Sauce Prepared by Deborah Yee-Henen, La Toque, and Nicole Plue, sideshow by Nicole Plue Photo: Faith Echtermeyer\u003c/figcaption>\u003c/figure>\n\u003cp>This was the bar set for the Saturday night, Truffles and Wine dinner at La Toque Restaurant. Michelin Star Chefs created a truffle-tasting menu that included Fagotelli of Four story Hill Farm Sweetbread and Black Truffle by Michael Tusk at Quince paired with Pinot Noir by Robert Sinskey Vineyards. Even the dessert featured with a truffled mascarpone crepe cake with sherry brown butter sauce by Deborah Yee-Henen at La Toque and Sideshow by Nicole Plue. \u003c/p>\n\u003cfigure id=\"attachment_55640\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/polenta-truffle800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/polenta-truffle800.jpg\" alt=\"Just made Kurobuta pork sausage with truffle soft polenta and poached egg and shaved truffle. Photo: Maria Finn\" width=\"800\" height=\"598\" class=\"size-full wp-image-55640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Just made Kurobuta pork sausage with truffle soft polenta and poached egg and shaved truffle. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>On Sunday, \u003ca href=\"http://www.beringer.com/\">Beringer Vineyards\u003c/a> hosted a cooking demonstration with Nico Chessa who brought the spirit of his native Italy in the dishes he prepared, like the just-made Kurobuta pork sausage with truffle soft polenta and poached egg. At this lunch, I spoke with Gretchen and Dale Demmin, who traveled from Virginia wine country. They planted a truffle orchard on their farm in collaboration with the American Truffle Company. Gretchen had recently retired from the Army where she worked as a microbiologist. “Mushrooms are the next place we will find an antibiotic or cure. I’m convinced of this,” she explained. “I used to grow medicinal mushrooms, but it just got so hot where I lived, I need to grow underground mushrooms. So I’m making the transition from medicinal to luxury.” Also at the lunch was prospective truffle farmer David Mahaffey, winemaker and partner at \u003ca href=\"http://www.oliviabrion.com/index.html\">Olivia Brion\u003c/a>. “A truffle orchard is the sizzle on the steak,” he said “If I can grow world class Pinot Noir with truffles adjacent to them, that’s a great match, and a great story.” \u003c/p>\n\u003cfigure id=\"attachment_55639\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-oxbow560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-oxbow560.jpg\" alt=\"Truffles for sale at the Oxbow Marketplace. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-55639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffles for sale at the Oxbow Marketplace. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>The final event took place at \u003ca href=\"http://www.oxbowpublicmarket.com/\">Oxbow Marketplace\u003c/a> in Napa, where crowds swamped vendors that each interpreted the truffle in their own way. \u003ca href=\"http://www.camomienoteca.com/\">Ca’ Momi\u003c/a> Enoteca had truffled pizza, The \u003ca href=\"http://themodelbakery.com/\">Model Bakery\u003c/a> served mushroom-truffle bread pudding, \u003ca href=\"http://www.picapicakitchen.com/\">Pica Pica Maize Kitchen\u003c/a> offered truffled yucca fries and \u003ca href=\"http://gotts.com/\">Gott’s Roadside\u003c/a> made truffled Niman Ranch sliders. And there were also truffles--both black and white, for sale by the ounce. Visitors all stopped to sniff the truffles: earthy, fruity, musky. Some found them irresistible and wanted to take home their own delicious black diamond. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>The writer, Maria Finn, attended this event as a guest of the American Truffle Company.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/55622/truffles-for-locavores","authors":["5371"],"categories":["bayareabites_109","bayareabites_4084","bayareabites_60","bayareabites_119"],"tags":["bayareabites_11118","bayareabites_11119","bayareabites_11071","bayareabites_187","bayareabites_356","bayareabites_362","bayareabites_11117"],"featImg":"bayareabites_55642","label":"bayareabites"},"bayareabites_22443":{"type":"posts","id":"bayareabites_22443","meta":{"index":"posts_1591205157","site":"bayareabites","id":"22443","score":null,"sort":[1296579912000]},"guestAuthors":[],"slug":"homemade-truffles-for-valentines-day","title":"Homemade Truffles for Valentine's Day","publishDate":1296579912,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/choc-truffles.jpg\" alt=\"Chocolate Truffle\" title=\"Chocolate Truffle\" width=\"408\" height=\"294\" class=\"aligncenter size-full wp-image-22444\">\u003cbr>\nValentine's Day is almost here, and if you're planning on spending a small fortune on chocolates for your sweet, hold up! Consider making your own chocolate truffles -- in addition to the \"OMG, you shouldn't have\" look, you'll get bonus points for having taken the time out to make something by hand. \u003c/p>\n\u003cp>Ok, so I know I've lost some of you already. Hear me out. \"But truffles are soooo haaarrrrrd to make,\" I can hear you sighing. \"I could never do that.\" Au contraire, mon cheri. Despite the fact that stores charge big bucks for these little balls of chocolate love, truffles are actually one of the easiest candies to make. Within an hour you'll have a few dozen handmade chocolate truffles, and a one heck of a fabulous Valentine's Day gift. And if you're sweetie is of the vegan persuasion, I've got you covered with a \u003ca href=\"http://www.theculinarylife.com/2012/guilt-free-vegan-truffles-recipe/\" title=\"Vegan Truffle Recipe\">vegan truffle recipe\u003c/a> as well.\u003c/p>\n\u003cp>\u003cstrong>First things first:\u003c/strong> You'll be melting chocolate, which means you'll need to chop it first. Like, chop it as finely as possible. It's easy to chop the long, flat bars you get from the baking section of the grocery store, and I recommend you use a large chef's knife or my weapon of choice: a meat cleaver. If all else fails, don't fret. You can use semi-sweet chocolate chips without suffering any dire consequences.\u003c/p>\n\u003cp>\u003cstrong>Second:\u003c/strong> You \u003cstrong>\u003cem>must\u003c/em>\u003c/strong> use a double boiler to melt your chocolate. Any other means of melting will burn the chocolate or turn it into a seized up lump of concrete. If you don't have a real double boiler, never fear. Find a pot and a large bowl that will snugly fit in the pot without slipping into it. Make sure the bottom of the bowl doesn't rest in the water. Rather, you want there to be a good inch or two between the bottom of the bowl and the water in the pot. Also, be sure to not get \u003cstrong>any\u003c/strong> water into your chocolate mixture, lest it seize up. If this happens, you'll need to dump it out and start over. Sad panda. For more information, check out this \u003ca href=\"http://www.chocolate-source.co.uk/how_to_melt_chocolate.htm\" title=\"How to melt chocolate\">guide on melting chocolate\u003c/a>.\u003c/p>\n\u003cp>Now, let's get our hands dirty! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Basic Chocolate Truffles Recipe\u003c/strong>\u003cbr>\n\u003cem>Yields about 24 3/4\" truffles.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n12 ounces semisweet chocolate, chopped fine\u003cbr>\n3/4 cup heavy whipping cream\u003cbr>\n1 tablespoon vanilla\u003cbr>\n1 tablespoon Grand Marnier\u003c/p>\n\u003cp>\u003cstrong>Possible Coatings:\u003c/strong>\u003cbr>\n1/4 cup unsweetened cocoa powder\u003cbr>\n1/4 cup chopped hazelnuts\u003cbr>\n1/4 cup powdered sugar\u003cbr>\n1/4 cup \u003ca href=\"http://www.theculinarylife.com/2009/spicy-chai-truffles-recipe/\" title=\"Chai Spice Truffles\">chai spices\u003c/a>\u003cbr>\n1/4 cup of whatever fun, powdery thing you'd like to roll your truffles in\u003cbr>\nSmall foil cups for packaging (available from your local craft store)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nFill the bottom of your double boiler with a few inches of water, set it over medium heat and bring it to a boil. Have the chopped chocolate waiting in the top of your double boiler but not yet set over the heat.\u003c/p>\n\u003cp>In a small saucepan, heat the heavy cream just until you see bubbles start to fowl around the edges of the pan. Immediately pour the cream over your chocolate. Set the bowl over the waiting double boiler, stirring until the chocolate is completely melted and mixed with the cream. Stir in vanilla and Grand Marnier, then cover and refrigerate until firm enough to handle (about 4 hours).\u003c/p>\n\u003cp>That's it! Seriously! And in case you weren't aware, you just made a \u003ca href=\"http://www.wasabimon.com/archive/easy-chocolate-ganache-recipe/\" title=\"How to make chocolate ganache\">chocolate ganache\u003c/a>, one of the most delectable substances in the dessert world. Go you!\u003c/p>\n\u003cp>After your ganache has firmed up, line a cookie sheet with parchment. Scoop about a teaspoonful of ganache and then, working quickly, roll it into a sphere shape with your hands. Set the rolled truffles on the lined cookie sheet, and keep going until you've finished all of your chocolate mixture. Your truffle may look a little sticky at first. That's fine, we'll smooth them out in a second. \u003c/p>\n\u003cp>Note: Try to make sure your hands are as cool as possible or your truffles will melt as you roll them. It might be a good idea to keep a paper towel or two nearby, so that if your hands get caked with chocolate you can wipe them off. It also helps to stick the bowl of ganache back in the refrigerator for 5 minutes if you notice it getting super sticky.\u003c/p>\n\u003cp>\u003cstrong>Coatings\u003c/strong>\u003cbr>\nLet your chocolate truffles sit for about ten minutes at room temperature, or stick them in the fridge if it's a warm day (say, above 70 degrees). Add cocoa powder (or hazelnuts, or powdered sugar) to a small round-bottomed bowl. One at a time, pick up your truffles and roll them between your hands for a few seconds to barely warm the surface, then drop them in the bowl of coating. Toss the bowl a bit until the truffle is completely covered in coating, then set it back on the cookie sheet. If you end up with a too much coating on your truffles, don't shake them off until after they have firmed up again. \u003c/p>\n\u003cp>Once you're done, put the cookie sheet full of truffles in the fridge for half an hour. Once they're firm again, shake off any excess coating and put them in little foil cups for decoration.\u003c/p>\n\u003cp>These chocolate truffles will keep in the fridge for two weeks, but can be kept at room temperature for a few days. I like them a little softer, so I pull them out of the fridge a few hours before serving.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>For a little variety, check out these other truffle recipes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://bakingsheet.blogspot.com/2006/08/mint-chocolate-truffles.html\" title=\"Mint Chocolate Truffles\">Mint Chocolate Truffles\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chocolategourmand.com/recipes/candies/mocha_truffles.cfm\" title=\"Mocha Truffles\">Mocha Truffles\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nourishingmeals.com/2010/01/cinnamon-sunflower-truffles.html\" title=\"Raw Cinnamon-Sunflower Truffles\">Raw Cinnamon-Sunflower Truffles\u003c/a>\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Valentine's Day is almost here, and if you're planning on spending a small fortune on chocolates for your sweet, hold up! Consider making your own chocolate truffles.","status":"publish","parent":0,"modified":1391571069,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":965},"headData":{"title":"Homemade Truffles for Valentine's Day | KQED","description":"Valentine's Day is almost here, and if you're planning on spending a small fortune on chocolates for your sweet, hold up! Consider making your own chocolate truffles.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"22443 http://blogs.kqed.org/bayareabites/?p=22443","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/02/01/homemade-truffles-for-valentines-day/","disqusTitle":"Homemade Truffles for Valentine's Day","path":"/bayareabites/22443/homemade-truffles-for-valentines-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/choc-truffles.jpg\" alt=\"Chocolate Truffle\" title=\"Chocolate Truffle\" width=\"408\" height=\"294\" class=\"aligncenter size-full wp-image-22444\">\u003cbr>\nValentine's Day is almost here, and if you're planning on spending a small fortune on chocolates for your sweet, hold up! Consider making your own chocolate truffles -- in addition to the \"OMG, you shouldn't have\" look, you'll get bonus points for having taken the time out to make something by hand. \u003c/p>\n\u003cp>Ok, so I know I've lost some of you already. Hear me out. \"But truffles are soooo haaarrrrrd to make,\" I can hear you sighing. \"I could never do that.\" Au contraire, mon cheri. Despite the fact that stores charge big bucks for these little balls of chocolate love, truffles are actually one of the easiest candies to make. Within an hour you'll have a few dozen handmade chocolate truffles, and a one heck of a fabulous Valentine's Day gift. And if you're sweetie is of the vegan persuasion, I've got you covered with a \u003ca href=\"http://www.theculinarylife.com/2012/guilt-free-vegan-truffles-recipe/\" title=\"Vegan Truffle Recipe\">vegan truffle recipe\u003c/a> as well.\u003c/p>\n\u003cp>\u003cstrong>First things first:\u003c/strong> You'll be melting chocolate, which means you'll need to chop it first. Like, chop it as finely as possible. It's easy to chop the long, flat bars you get from the baking section of the grocery store, and I recommend you use a large chef's knife or my weapon of choice: a meat cleaver. If all else fails, don't fret. You can use semi-sweet chocolate chips without suffering any dire consequences.\u003c/p>\n\u003cp>\u003cstrong>Second:\u003c/strong> You \u003cstrong>\u003cem>must\u003c/em>\u003c/strong> use a double boiler to melt your chocolate. Any other means of melting will burn the chocolate or turn it into a seized up lump of concrete. If you don't have a real double boiler, never fear. Find a pot and a large bowl that will snugly fit in the pot without slipping into it. Make sure the bottom of the bowl doesn't rest in the water. Rather, you want there to be a good inch or two between the bottom of the bowl and the water in the pot. Also, be sure to not get \u003cstrong>any\u003c/strong> water into your chocolate mixture, lest it seize up. If this happens, you'll need to dump it out and start over. Sad panda. For more information, check out this \u003ca href=\"http://www.chocolate-source.co.uk/how_to_melt_chocolate.htm\" title=\"How to melt chocolate\">guide on melting chocolate\u003c/a>.\u003c/p>\n\u003cp>Now, let's get our hands dirty! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Basic Chocolate Truffles Recipe\u003c/strong>\u003cbr>\n\u003cem>Yields about 24 3/4\" truffles.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n12 ounces semisweet chocolate, chopped fine\u003cbr>\n3/4 cup heavy whipping cream\u003cbr>\n1 tablespoon vanilla\u003cbr>\n1 tablespoon Grand Marnier\u003c/p>\n\u003cp>\u003cstrong>Possible Coatings:\u003c/strong>\u003cbr>\n1/4 cup unsweetened cocoa powder\u003cbr>\n1/4 cup chopped hazelnuts\u003cbr>\n1/4 cup powdered sugar\u003cbr>\n1/4 cup \u003ca href=\"http://www.theculinarylife.com/2009/spicy-chai-truffles-recipe/\" title=\"Chai Spice Truffles\">chai spices\u003c/a>\u003cbr>\n1/4 cup of whatever fun, powdery thing you'd like to roll your truffles in\u003cbr>\nSmall foil cups for packaging (available from your local craft store)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nFill the bottom of your double boiler with a few inches of water, set it over medium heat and bring it to a boil. Have the chopped chocolate waiting in the top of your double boiler but not yet set over the heat.\u003c/p>\n\u003cp>In a small saucepan, heat the heavy cream just until you see bubbles start to fowl around the edges of the pan. Immediately pour the cream over your chocolate. Set the bowl over the waiting double boiler, stirring until the chocolate is completely melted and mixed with the cream. Stir in vanilla and Grand Marnier, then cover and refrigerate until firm enough to handle (about 4 hours).\u003c/p>\n\u003cp>That's it! Seriously! And in case you weren't aware, you just made a \u003ca href=\"http://www.wasabimon.com/archive/easy-chocolate-ganache-recipe/\" title=\"How to make chocolate ganache\">chocolate ganache\u003c/a>, one of the most delectable substances in the dessert world. Go you!\u003c/p>\n\u003cp>After your ganache has firmed up, line a cookie sheet with parchment. Scoop about a teaspoonful of ganache and then, working quickly, roll it into a sphere shape with your hands. Set the rolled truffles on the lined cookie sheet, and keep going until you've finished all of your chocolate mixture. Your truffle may look a little sticky at first. That's fine, we'll smooth them out in a second. \u003c/p>\n\u003cp>Note: Try to make sure your hands are as cool as possible or your truffles will melt as you roll them. It might be a good idea to keep a paper towel or two nearby, so that if your hands get caked with chocolate you can wipe them off. It also helps to stick the bowl of ganache back in the refrigerator for 5 minutes if you notice it getting super sticky.\u003c/p>\n\u003cp>\u003cstrong>Coatings\u003c/strong>\u003cbr>\nLet your chocolate truffles sit for about ten minutes at room temperature, or stick them in the fridge if it's a warm day (say, above 70 degrees). Add cocoa powder (or hazelnuts, or powdered sugar) to a small round-bottomed bowl. One at a time, pick up your truffles and roll them between your hands for a few seconds to barely warm the surface, then drop them in the bowl of coating. Toss the bowl a bit until the truffle is completely covered in coating, then set it back on the cookie sheet. If you end up with a too much coating on your truffles, don't shake them off until after they have firmed up again. \u003c/p>\n\u003cp>Once you're done, put the cookie sheet full of truffles in the fridge for half an hour. Once they're firm again, shake off any excess coating and put them in little foil cups for decoration.\u003c/p>\n\u003cp>These chocolate truffles will keep in the fridge for two weeks, but can be kept at room temperature for a few days. I like them a little softer, so I pull them out of the fridge a few hours before serving.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>For a little variety, check out these other truffle recipes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://bakingsheet.blogspot.com/2006/08/mint-chocolate-truffles.html\" title=\"Mint Chocolate Truffles\">Mint Chocolate Truffles\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chocolategourmand.com/recipes/candies/mocha_truffles.cfm\" title=\"Mocha Truffles\">Mocha Truffles\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nourishingmeals.com/2010/01/cinnamon-sunflower-truffles.html\" title=\"Raw Cinnamon-Sunflower Truffles\">Raw Cinnamon-Sunflower Truffles\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/22443/homemade-truffles-for-valentines-day","authors":["5120"],"categories":["bayareabites_1653","bayareabites_1763","bayareabites_12","bayareabites_13034"],"tags":["bayareabites_416","bayareabites_147","bayareabites_8343","bayareabites_3144","bayareabites_362","bayareabites_81"],"label":"bayareabites"},"bayareabites_19819":{"type":"posts","id":"bayareabites_19819","meta":{"index":"posts_1591205157","site":"bayareabites","id":"19819","score":null,"sort":[1292515251000]},"guestAuthors":[],"slug":"10-great-local-bay-area-holiday-chocolate-gifts","title":"10 Great Local Bay Area Holiday Chocolate Gifts","publishDate":1292515251,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>It's no secret that the Bay Area has a bounty of food artisans and purveyors. But did you know that we also have no shortage of innovative premium chocolatiers? From small shops like \u003ca href=\"http://www.socolachocolates.com/\">Sôcôla\u003c/a>, \u003ca href=\"http://www.chocolatierblue.com/\">Chocolatier Blue\u003c/a> and \u003ca href=\"http://www.cocodelice.com/\">Coco Delice\u003c/a> to larger and more established San Francisco companies like \u003ca href=\"http://www.recchiuti.com/\">Recchiuti\u003c/a> and \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>; the Bay Area abounds with locally-made, hand-crafted truffles and chocolates for every taste and preference.\u003c/p>\n\u003cp>It's not surprising that our home-grown chocolate shops all seem to use the highest quality ingredients, with many utilizing organic local creams and butters alongside fruits and nuts purchased from nearby farmers. And, as all truffles should be, these confections are also made with trained and sure hands, often artistically sculpted or topped with elegant etchings. Overall, the chocolates and truffles produced locally use the finest ingredients, are superbly made and are lovely to look at.\u003c/p>\n\u003cp>So if you're shopping for a little chocolate indulgence this holiday season, keep it local. You won't be disappointed.\u003c/p>\n\u003cp>Following are my top-ten picks for local holiday chocolates.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19888\" class=\"wp-caption alignnone\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/socola2.jpg\">\u003cimg class=\"size-full wp-image-19888\" title=\"socola\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/socola2.jpg\" alt=\"socola\" width=\"400\" height=\"266\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo credit: Emiko Taki\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.socolachocolates.com/\">Sôcôla\u003c/a>\u003cbr>\nAnd if you're in the mood for some familial holiday warmth this season, Sôcôla offers a hearty dose. Susan and Wendy Lieu are two charismatic local sisters who live and breath chocolate. And just to keep their product really local, these sisters purposely use other Bay Area family-owned products to make each handmade truffle, including organic \u003ca href=\"http://www.strausfamilycreamery.com/\">Strauss Family Creamery\u003c/a> products and \u003ca href=\"http://www.guittard.com/\">E. Guittard\u003c/a> chocolate.\u003c/p>\n\u003cp>This holiday season Sôcôla is showcasing four special treats in their \u003ca href=\"http://socolachocolatier.foodoro.com/store/products/by-the-fireside-holiday-collection\">By the Fireside Holiday 2010 collection\u003c/a>:\u003c/p>\n\u003cul>\n\u003cli> Chai Baba Chai -- an exotic blend of Assam tea with cardamom, cloves, black peppercorn and cinnamon\u003c/li>\n\u003cli> Hazelnut Praline -- sort of a refined Nutella\u003c/li>\n\u003cli> Hot in Hia -- a delicate champagne truffle made in honor of the Lieu sisters' grandmother Hia\u003c/li>\n\u003cli> Pumpkin Burnt Caramel -- a blend of holiday pumpkin pie spices, burnt caramel, Hawaiian sea salt and a splash of brandy\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.socolachocolates.com/index2.php\">You can buy Sôcôla online or at various locations\u003c/a>, including:\u003cbr>\n\u003cstrong>San Francisco:\u003c/strong> \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>; \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> Potrero Hills and SOMA;\u003cbr>\n\u003cstrong>East Bay:\u003c/strong> \u003ca href=\"http://www.fourthstreetshop.com/pages/pasta_shop.html\">The Pasta Shop\u003c/a>; \u003ca href=\"http://www.markethallfoods.com/?gclid=CKusyJDY7KUCFQqAgwodMngJog\">Market Hall\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/coco-delice-holiday-cube_pic.jpg\">\u003cimg class=\"alignnone size-full wp-image-19839\" title=\"coco delice holiday cube\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/coco-delice-holiday-cube_pic.jpg\" alt=\"coco delice holiday cube\" width=\"266\" height=\"400\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.cocodelice.com/\">Coco Délice Fine Chocolates\u003c/a>\u003cbr>\nIf you're in the mood for a truly French-style traditional truffle -– chocolate filled with ganache that is hand-rolled and finished with cocoa powder -– you'll want to seek out Coco Délice. In addition to making extraordinary chocolate, this Emeryville company also works to find a balance between business and environmental conservation. Dedicated to using local ingredients, Coco Délice uses fruit and nuts from Bay Area farmers in their ganaches, cream from Berkeley Farms, and wine from the Sonoma Valley in their Wine & Spirits collection.\u003c/p>\n\u003cp>I spoke with Chef Dennis, who says his favorite holiday treats this year are:\u003c/p>\n\u003cul>\n\u003cli> Bittersweet \u003ca href=\"http://www.cocodelice.com/products-page/assorted-gift-boxes/cognac-truffles-5-5oz/\">Cognac\u003c/a> and \u003ca href=\"http://www.cocodelice.com/products-page/seasonal-favorites/bourbon-pecan-truffles/\">Bourbon Pecan Truffles\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cocodelice.com/products-page/seasonal-favorites/peppermint-bark/\">Peppermint Bark\u003c/a> -- made with dark and white chocolate, peppermint oil, candy and cocoa (which is sold exclusively at \u003ca href=\"http://www.andronicos.com/turkey/index.php\">Andronico's Market\u003c/a>)\u003c/li>\n\u003cli> The \u003ca href=\"http://www.cocodelice.com/products-page/assorted-gift-boxes/coco-holiday-cube/\">Holiday Cube\u003c/a> assorted gift box that contains hand-rolled truffles, caramelized chocolate covered almonds, and set of dark chocolate disks with cocoa nubs\u003c/li>\n\u003c/ul>\n\u003cp>Coco Délice can be purchased \u003ca href=\"http://www.cocodelice.com/\">online\u003c/a> or at \u003ca href=\"http://www.cocodelice.com/locations-events\">various Bay Area locations\u003c/a>, including many \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and \u003ca href=\"http://www.andronicos.com/turkey/index.php\">Andronico's\u003c/a> stores.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tcho.com/\">TCHO\u003c/a>\u003cbr>\nTCHO is making its own batch of high-quality chocolates this year. Always fair trade and always first-rate, TCHO offers various holiday gifts for the obsessive chocolate lover and/or baker in your life. A few holiday offerings are:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tcho.com/store/featured/holiday-12-bar-sampler.html\">Holiday gift boxes wrapped in designs by Dutch graphic artist Max Kisman\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tcho.com/store/tcho-drinks/drinking-chocolate.html\">Hot and Cold Drinking Chocolate\u003c/a> -- which is made to be prepared as a thick and luscious European-style drink\u003c/li>\n\u003cli>\u003ca href=\"http://www.tcho.com/store/tcho-a-day/tcho-a-day-60.html\">TCHO-a-Day\u003c/a> -- a no-nonsense container filled with lovely little chocolate bars\u003c/li>\n\u003c/ul>\n\u003cp>TCHO is available for purchase online, at their \u003ca href=\"http://www.tcho.com/where-to-buy/tour\">factory store\u003c/a> in San Francisco (where you can also take a tour), and at \u003ca href=\"http://www.tcho.com/where-to-buy/store-locator-list\">various Bay Area locations\u003c/a> including: \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>, various \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and \u003ca href=\"http://www.realfoodco.com/\">Real Foods\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/recchiutti-holiday-truffles1.jpg\">\u003cimg class=\"alignnone size-full wp-image-19840\" title=\"recchiutti holiday truffles\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/recchiutti-holiday-truffles1.jpg\" alt=\"recchiutti holiday truffles\" width=\"252\" height=\"252\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.recchiuti.com/\">Recchiuti Confections\u003c/a>\u003cbr>\nOne of my longtime favorite chocolate companies, I have always relied on Recchiuti during the holiday season. The elegant etchings and drawings on their truffles are the first clue to how exquisite these confections really are. Yet as often happens with a favorite restaurant, I think I've gotten stuck in a rut with their truffle menu. So instead of getting my tried and true Fleur de Sel Caramels or Peanut Butter Pucks this year, I think I'll try some of their seasonal selections:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.recchiuti.com/268.html?area=01\">Caramels to the Third Power\u003c/a> -- salted caramel, butterscotch salted caramel, and chocolate caramel\u003c/li>\n\u003cli>\u003ca href=\"http://www.recchiuti.com/237.html\">Peppermint Thins\u003c/a> -- a spin-off of Junior Mints, these peppermint thins are made with organic peppermint leaves from the Willamette valley and peppermint oil\u003c/li>\n\u003cli>Pairing Boxes (four types of chocolates created specifically to pair with with \u003ca href=\"http://www.recchiuti.com/267.html\">whiskey\u003c/a>, \u003ca href=\"http://www.recchiuti.com/240.html?area=01\">wine\u003c/a>, \u003ca href=\"http://www.recchiuti.com/263.html?area=01\">beer\u003c/a> and \u003ca href=\"http://www.recchiuti.com/274.html\">spirits\u003c/a> for your holiday celebrations\u003c/li>\n\u003c/ul>\n\u003cp>Recchiuti is available for purchase \u003ca href=\"http://www.recchiuti.com/index.html\">online\u003c/a>, at their \u003ca href=\"http://www.recchiuti.com/our_store.html\">Ferry Building store\u003c/a>, and at \u003ca href=\"http://www.recchiuti.com/retail_partners.html\">various Bay Area locations\u003c/a> including:\u003cbr>\n\u003ca href=\"http://www.andronicos.com/turkey/index.php\">Andronico's\u003c/a>, \u003ca href=\"http://www.draegers.com/\">Draeger's\u003c/a>,\u003ca href=\"http://biritemarket.com/\"> Bi-Rite Market\u003c/a>, \u003ca href=\"http://www.rainbowgrocery.coop/\">Rainbow Grocery\u003c/a>, and \u003ca href=\"http://www.villagemkt.com/\">Village Market\u003c/a> in Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chocolatierblue.com/\">Chocolatier Blue\u003c/a>\u003cbr>\nTrained in the intricacies of French chocolate making, Chris Blue is dedicated to making French-inspired chocolate truffles at a local level. With an emphasis on classical truffle-making, Chocolatier Blue uses Domori and Amedei chocolate, Five-Star organic butter, and seasonal fruits from the Berkeley Farmer's Market.\u003c/p>\n\u003cp>Chris Blue has come up with a few holiday flavors this year using various flavors, including \u003ca href=\"http://www.chocolatierblue.com/chocolates.aspx\">gingerbread; sugar cookie; eggnog; rum-soaked currents; and holiday spices\u003c/a>.\u003c/p>\n\u003cp>You can purchase Chocolatier Blue truffles \u003ca href=\"http://www.chocolatierblue.com/\">online\u003c/a>, at their \u003ca href=\"http://www.chocolatierblue.com/location.aspx\">stores in Berkeley and Mill Valley\u003c/a>, or at \u003ca href=\"http://www.paliodasti.com/\">Palio D’Asti\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://michaelmischerchocolates.com/\">Michael Mischer Chocolates\u003c/a>\u003cbr>\nI have a soft spot in my heart for Michael Mischer Chocolates as my family and I like to walk there on hot summer nights for cups of Mr. Mischer's creamy gelato. My husband also usually places a few truffles from this Oakland store in my stocking each Christmas (and I end up eating at least one as part of my holiday breakfast). Made with single-origin chocolate of Grand Cru quality from Venezuela or Ecuador, these truffles have an elegant chocolate taste that if full of nuance. Each is also hand sculpted so they are quite pretty.\u003c/p>\n\u003cp>In addition to its full range of truffles, Michael Mischer Chocolates is also offering \u003ca href=\"http://michaelmischerchocolates.com/content/collection/holiday_collection\">three holiday flavors:\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Gingerbread Caramel -- made with a spice blend that tastes like a gingerbread cookie\u003c/li>\n\u003cli>Advocaat -- made with a Dutch egg liqueur\u003c/li>\n\u003cli>Mint Marshmallow -- filled with a homemade marshmallow flavored with mint oil\u003c/li>\n\u003c/ul>\n\u003cp>You can purchase Michael Mischer Chocolates at Mr. Mischer's store on Grand Avenue in Oakland, at Cocoa Bella, Fog City News, or Bi-Rite Market. You can also purchase directly through emailing the company (through their web site) or calling the store directly.\u003c/p>\n\u003cp>\u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>\u003cbr>\nA long-time local favorite, \u003ca href=\"http://www.flickr.com/photos/bayareabites/4897262012/in/set-72157624611232071/\">Chuck (Charles) Siegel\u003c/a> has been making local truffles in San Francisco since 1987. Beautifully crafted, with both sculpted shapes and etched drawings, Charles Chocolates offers various assortments and selections that are perfect for a holiday gift.\u003c/p>\n\u003cp>This year Charles Chocolates is offering a:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.charleschocolates.com/online-store/boxed-chocolates/winter-collection.html\">Winter Collection \u003c/a>Collection -- Fleur de Sel Caramels with images of snowflakes and raindrops decorating the top of each\u003c/li>\n\u003cli>\u003ca href=\"http://www.charleschocolates.com/online-store/edible-chocolate-boxes/holiday-edible-chocolate-box.html\">Holiday Collection Edible Chocolate Box\u003c/a> -- an assortment of their most popular confections set in an edible chocolate box\u003c/li>\n\u003c/ul>\n\u003cp>You can purchase Charles Chocolates online, at their \u003ca href=\"http://www.charleschocolates.com/location-and-hours\">flagship Westfield Shopping Center store\u003c/a>, and at various \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods \u003c/a>locations.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xocolate-buddha1.jpg\">\u003cimg class=\"alignnone size-full wp-image-19841\" title=\"xocolate buddha\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xocolate-buddha1.jpg\" alt=\"xocolate buddha\" width=\"300\" height=\"400\">\u003c/a>\u003cbr>\n\u003ca href=\"http://thexocolatebar.com/\">The Xocolate Bar\u003c/a>\u003cbr>\nLocated in North Berkeley, Xocolate Bar creates both classic and vegan artisanal chocolates amd truffles using organic, seasonal and local ingredients whenever possible. With new flavors presented weekly, they make sure that at least half their selection is vegan.\u003c/p>\n\u003cp>Some holiday flavors include:\u003c/p>\n\u003cul>\n\u003cli> Gingerbread Truffle -- made with black currents\u003c/li>\n\u003cli> The Salted Chile Makeout Truffle -- made with chai and maca root (an aphrodisiac)\u003c/li>\n\u003cli> The Tamarind Mango Agave -– their most popular vegan option\u003c/li>\n\u003c/ul>\n\u003cp>The Xocolate Bar is also offering a Community Supported Chocolate program where can sign up to pick up a monthly box of handmade chocolates at a designated neighborhood location. Each box will contain handmade chocolates made with seasonal, sustainable and/or organic ingredients.\u003c/p>\n\u003cp>You can purchase Xocolate Bar confections at their store in North Berkeley, or \u003ca href=\"http://thexocolatebar.com/shop.aspx\">on their site through Foodoro\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.barloventochocolates.com/\">Barolovento Chocolates\u003c/a>\u003cbr>\nPeter Bryden started making chocolates after tasting the dried cherry of his dreams from Smit Ranch. He imagined the moist plump fruit encased in chocolate and it was so good, he started Barolovento Chocolates to sell them. Barolovento now sells many different types of chocolates using single-source Venezuelan chocolate at Bay Area farmers' markets. This holiday season Peter has a few specialty items available in addition to his normal selection of shaped chocolates and truffles.\u003c/p>\n\u003cul>\n\u003cli>Chocolate-covered Almonds (from EGB farms, these are panned in chocolate for even coating and sold in tubes)\u003c/li>\n\u003cli>Holiday truffles (flavors include gingerbread, Fresh Mint (made by infusing cream with fresh spearmint)\u003c/li>\n\u003cli>Meyer Lemon Zest truffles (which are created using fresh local Meyer lemons); and Kirsch Liqueur truffles.\u003c/li>\n\u003c/ul>\n\u003cp>Barolovento Chocolates accepts \u003ca href=\"mailto:barloventochocolat@pacbell.net\">email\u003c/a> and phone orders by calling (510) 238-8787. You can also purchase their chocolates at the following \u003ca href=\"http://www.barloventochocolates.com/farmers_market.html\">farmers' markets\u003c/a>: Marin Civic Center, Grand Lake in Oakland, and Palo Alto. The Pasta Shop in \u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/fourth-street-pasta-shop\">Rockridge\u003c/a> and \u003ca href=\"http://www.fourthstreetshop.com/pages/pasta_shop.html\">Berkeley\u003c/a> also sells their fleur de sel caramels and small logo bars with sea salt.\u003c/p>\n\u003cp>Because Christmas falls on a Saturday this year, Barolovento Chocolates is opening their kitchen for sales December 20 - 24 from 9am-4pm. Stop by at 638 2nd street Oakland to pick up some holiday treats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/alegio.jpg\">\u003cimg class=\"alignnone size-full wp-image-19885\" title=\"alegio\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/alegio.jpg\" alt=\"alegio\" width=\"453\" height=\"187\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.alegio.com/home.html\">Alegio\u003c/a>\u003cbr>\nLocated in Berkeley's Gourmet Ghetto, Alegio makes classic French truffles and chocolates. Panos Panagos, a very charming Frenchman, and Robbin Everson, the talented chef, work together to bring hand-crafted truffles made on site to their little neck of the Bay Area. Alegio also sells truffles by \u003ca href=\"http://www.alegio.com/er-rovira.html\">Enric Rovira's\u003c/a> and Claudio Corallo. Vegan and organic confections are available and all chocolate used is fair trade.\u003c/p>\n\u003cp>A few truffles worth checking out for the holiday season are the:\u003c/p>\n\u003cul>\n\u003cli> Sea Salt Caramel Truffle -- a consistent best seller\u003c/li>\n\u003cli>Habanera -- which has won a few awards\u003c/li>\n\u003cli>Grapefruit Caramel\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Alegio chocolates can be purchased \u003ca href=\"http://www.alegio.com/order.html\">online\u003c/a> or at their store at 1511 Shattuck Avenue, Berkeley\u003c/p>\n\n","blocks":[],"excerpt":"It's not surprising that our home-grown chocolate shops all seem to use the highest quality ingredients, with many using organic local creams and butters alongside fruits and nuts purchased from nearby farmers. And, as all truffles should be, these confections are also made with trained and sure hands, often artistically sculpted or topped with elegant etchings. Overall, the chocolates and truffles produced locally use the finest ingredients, are superbly made and are lovely to look at.","status":"publish","parent":0,"modified":1292526209,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":1728},"headData":{"title":"10 Great Local Bay Area Holiday Chocolate Gifts | KQED","description":"It's not surprising that our home-grown chocolate shops all seem to use the highest quality ingredients, with many using organic local creams and butters alongside fruits and nuts purchased from nearby farmers. And, as all truffles should be, these confections are also made with trained and sure hands, often artistically sculpted or topped with elegant etchings. Overall, the chocolates and truffles produced locally use the finest ingredients, are superbly made and are lovely to look at.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"19819 http://blogs.kqed.org/bayareabites/?p=19819","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/12/16/10-great-local-bay-area-holiday-chocolate-gifts/","disqusTitle":"10 Great Local Bay Area Holiday Chocolate Gifts","path":"/bayareabites/19819/10-great-local-bay-area-holiday-chocolate-gifts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's no secret that the Bay Area has a bounty of food artisans and purveyors. But did you know that we also have no shortage of innovative premium chocolatiers? From small shops like \u003ca href=\"http://www.socolachocolates.com/\">Sôcôla\u003c/a>, \u003ca href=\"http://www.chocolatierblue.com/\">Chocolatier Blue\u003c/a> and \u003ca href=\"http://www.cocodelice.com/\">Coco Delice\u003c/a> to larger and more established San Francisco companies like \u003ca href=\"http://www.recchiuti.com/\">Recchiuti\u003c/a> and \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>; the Bay Area abounds with locally-made, hand-crafted truffles and chocolates for every taste and preference.\u003c/p>\n\u003cp>It's not surprising that our home-grown chocolate shops all seem to use the highest quality ingredients, with many utilizing organic local creams and butters alongside fruits and nuts purchased from nearby farmers. And, as all truffles should be, these confections are also made with trained and sure hands, often artistically sculpted or topped with elegant etchings. Overall, the chocolates and truffles produced locally use the finest ingredients, are superbly made and are lovely to look at.\u003c/p>\n\u003cp>So if you're shopping for a little chocolate indulgence this holiday season, keep it local. You won't be disappointed.\u003c/p>\n\u003cp>Following are my top-ten picks for local holiday chocolates.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19888\" class=\"wp-caption alignnone\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/socola2.jpg\">\u003cimg class=\"size-full wp-image-19888\" title=\"socola\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/socola2.jpg\" alt=\"socola\" width=\"400\" height=\"266\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo credit: Emiko Taki\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.socolachocolates.com/\">Sôcôla\u003c/a>\u003cbr>\nAnd if you're in the mood for some familial holiday warmth this season, Sôcôla offers a hearty dose. Susan and Wendy Lieu are two charismatic local sisters who live and breath chocolate. And just to keep their product really local, these sisters purposely use other Bay Area family-owned products to make each handmade truffle, including organic \u003ca href=\"http://www.strausfamilycreamery.com/\">Strauss Family Creamery\u003c/a> products and \u003ca href=\"http://www.guittard.com/\">E. Guittard\u003c/a> chocolate.\u003c/p>\n\u003cp>This holiday season Sôcôla is showcasing four special treats in their \u003ca href=\"http://socolachocolatier.foodoro.com/store/products/by-the-fireside-holiday-collection\">By the Fireside Holiday 2010 collection\u003c/a>:\u003c/p>\n\u003cul>\n\u003cli> Chai Baba Chai -- an exotic blend of Assam tea with cardamom, cloves, black peppercorn and cinnamon\u003c/li>\n\u003cli> Hazelnut Praline -- sort of a refined Nutella\u003c/li>\n\u003cli> Hot in Hia -- a delicate champagne truffle made in honor of the Lieu sisters' grandmother Hia\u003c/li>\n\u003cli> Pumpkin Burnt Caramel -- a blend of holiday pumpkin pie spices, burnt caramel, Hawaiian sea salt and a splash of brandy\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.socolachocolates.com/index2.php\">You can buy Sôcôla online or at various locations\u003c/a>, including:\u003cbr>\n\u003cstrong>San Francisco:\u003c/strong> \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>; \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> Potrero Hills and SOMA;\u003cbr>\n\u003cstrong>East Bay:\u003c/strong> \u003ca href=\"http://www.fourthstreetshop.com/pages/pasta_shop.html\">The Pasta Shop\u003c/a>; \u003ca href=\"http://www.markethallfoods.com/?gclid=CKusyJDY7KUCFQqAgwodMngJog\">Market Hall\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/coco-delice-holiday-cube_pic.jpg\">\u003cimg class=\"alignnone size-full wp-image-19839\" title=\"coco delice holiday cube\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/coco-delice-holiday-cube_pic.jpg\" alt=\"coco delice holiday cube\" width=\"266\" height=\"400\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.cocodelice.com/\">Coco Délice Fine Chocolates\u003c/a>\u003cbr>\nIf you're in the mood for a truly French-style traditional truffle -– chocolate filled with ganache that is hand-rolled and finished with cocoa powder -– you'll want to seek out Coco Délice. In addition to making extraordinary chocolate, this Emeryville company also works to find a balance between business and environmental conservation. Dedicated to using local ingredients, Coco Délice uses fruit and nuts from Bay Area farmers in their ganaches, cream from Berkeley Farms, and wine from the Sonoma Valley in their Wine & Spirits collection.\u003c/p>\n\u003cp>I spoke with Chef Dennis, who says his favorite holiday treats this year are:\u003c/p>\n\u003cul>\n\u003cli> Bittersweet \u003ca href=\"http://www.cocodelice.com/products-page/assorted-gift-boxes/cognac-truffles-5-5oz/\">Cognac\u003c/a> and \u003ca href=\"http://www.cocodelice.com/products-page/seasonal-favorites/bourbon-pecan-truffles/\">Bourbon Pecan Truffles\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cocodelice.com/products-page/seasonal-favorites/peppermint-bark/\">Peppermint Bark\u003c/a> -- made with dark and white chocolate, peppermint oil, candy and cocoa (which is sold exclusively at \u003ca href=\"http://www.andronicos.com/turkey/index.php\">Andronico's Market\u003c/a>)\u003c/li>\n\u003cli> The \u003ca href=\"http://www.cocodelice.com/products-page/assorted-gift-boxes/coco-holiday-cube/\">Holiday Cube\u003c/a> assorted gift box that contains hand-rolled truffles, caramelized chocolate covered almonds, and set of dark chocolate disks with cocoa nubs\u003c/li>\n\u003c/ul>\n\u003cp>Coco Délice can be purchased \u003ca href=\"http://www.cocodelice.com/\">online\u003c/a> or at \u003ca href=\"http://www.cocodelice.com/locations-events\">various Bay Area locations\u003c/a>, including many \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and \u003ca href=\"http://www.andronicos.com/turkey/index.php\">Andronico's\u003c/a> stores.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tcho.com/\">TCHO\u003c/a>\u003cbr>\nTCHO is making its own batch of high-quality chocolates this year. Always fair trade and always first-rate, TCHO offers various holiday gifts for the obsessive chocolate lover and/or baker in your life. A few holiday offerings are:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tcho.com/store/featured/holiday-12-bar-sampler.html\">Holiday gift boxes wrapped in designs by Dutch graphic artist Max Kisman\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tcho.com/store/tcho-drinks/drinking-chocolate.html\">Hot and Cold Drinking Chocolate\u003c/a> -- which is made to be prepared as a thick and luscious European-style drink\u003c/li>\n\u003cli>\u003ca href=\"http://www.tcho.com/store/tcho-a-day/tcho-a-day-60.html\">TCHO-a-Day\u003c/a> -- a no-nonsense container filled with lovely little chocolate bars\u003c/li>\n\u003c/ul>\n\u003cp>TCHO is available for purchase online, at their \u003ca href=\"http://www.tcho.com/where-to-buy/tour\">factory store\u003c/a> in San Francisco (where you can also take a tour), and at \u003ca href=\"http://www.tcho.com/where-to-buy/store-locator-list\">various Bay Area locations\u003c/a> including: \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>, various \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and \u003ca href=\"http://www.realfoodco.com/\">Real Foods\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/recchiutti-holiday-truffles1.jpg\">\u003cimg class=\"alignnone size-full wp-image-19840\" title=\"recchiutti holiday truffles\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/recchiutti-holiday-truffles1.jpg\" alt=\"recchiutti holiday truffles\" width=\"252\" height=\"252\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.recchiuti.com/\">Recchiuti Confections\u003c/a>\u003cbr>\nOne of my longtime favorite chocolate companies, I have always relied on Recchiuti during the holiday season. The elegant etchings and drawings on their truffles are the first clue to how exquisite these confections really are. Yet as often happens with a favorite restaurant, I think I've gotten stuck in a rut with their truffle menu. So instead of getting my tried and true Fleur de Sel Caramels or Peanut Butter Pucks this year, I think I'll try some of their seasonal selections:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.recchiuti.com/268.html?area=01\">Caramels to the Third Power\u003c/a> -- salted caramel, butterscotch salted caramel, and chocolate caramel\u003c/li>\n\u003cli>\u003ca href=\"http://www.recchiuti.com/237.html\">Peppermint Thins\u003c/a> -- a spin-off of Junior Mints, these peppermint thins are made with organic peppermint leaves from the Willamette valley and peppermint oil\u003c/li>\n\u003cli>Pairing Boxes (four types of chocolates created specifically to pair with with \u003ca href=\"http://www.recchiuti.com/267.html\">whiskey\u003c/a>, \u003ca href=\"http://www.recchiuti.com/240.html?area=01\">wine\u003c/a>, \u003ca href=\"http://www.recchiuti.com/263.html?area=01\">beer\u003c/a> and \u003ca href=\"http://www.recchiuti.com/274.html\">spirits\u003c/a> for your holiday celebrations\u003c/li>\n\u003c/ul>\n\u003cp>Recchiuti is available for purchase \u003ca href=\"http://www.recchiuti.com/index.html\">online\u003c/a>, at their \u003ca href=\"http://www.recchiuti.com/our_store.html\">Ferry Building store\u003c/a>, and at \u003ca href=\"http://www.recchiuti.com/retail_partners.html\">various Bay Area locations\u003c/a> including:\u003cbr>\n\u003ca href=\"http://www.andronicos.com/turkey/index.php\">Andronico's\u003c/a>, \u003ca href=\"http://www.draegers.com/\">Draeger's\u003c/a>,\u003ca href=\"http://biritemarket.com/\"> Bi-Rite Market\u003c/a>, \u003ca href=\"http://www.rainbowgrocery.coop/\">Rainbow Grocery\u003c/a>, and \u003ca href=\"http://www.villagemkt.com/\">Village Market\u003c/a> in Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chocolatierblue.com/\">Chocolatier Blue\u003c/a>\u003cbr>\nTrained in the intricacies of French chocolate making, Chris Blue is dedicated to making French-inspired chocolate truffles at a local level. With an emphasis on classical truffle-making, Chocolatier Blue uses Domori and Amedei chocolate, Five-Star organic butter, and seasonal fruits from the Berkeley Farmer's Market.\u003c/p>\n\u003cp>Chris Blue has come up with a few holiday flavors this year using various flavors, including \u003ca href=\"http://www.chocolatierblue.com/chocolates.aspx\">gingerbread; sugar cookie; eggnog; rum-soaked currents; and holiday spices\u003c/a>.\u003c/p>\n\u003cp>You can purchase Chocolatier Blue truffles \u003ca href=\"http://www.chocolatierblue.com/\">online\u003c/a>, at their \u003ca href=\"http://www.chocolatierblue.com/location.aspx\">stores in Berkeley and Mill Valley\u003c/a>, or at \u003ca href=\"http://www.paliodasti.com/\">Palio D’Asti\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://michaelmischerchocolates.com/\">Michael Mischer Chocolates\u003c/a>\u003cbr>\nI have a soft spot in my heart for Michael Mischer Chocolates as my family and I like to walk there on hot summer nights for cups of Mr. Mischer's creamy gelato. My husband also usually places a few truffles from this Oakland store in my stocking each Christmas (and I end up eating at least one as part of my holiday breakfast). Made with single-origin chocolate of Grand Cru quality from Venezuela or Ecuador, these truffles have an elegant chocolate taste that if full of nuance. Each is also hand sculpted so they are quite pretty.\u003c/p>\n\u003cp>In addition to its full range of truffles, Michael Mischer Chocolates is also offering \u003ca href=\"http://michaelmischerchocolates.com/content/collection/holiday_collection\">three holiday flavors:\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Gingerbread Caramel -- made with a spice blend that tastes like a gingerbread cookie\u003c/li>\n\u003cli>Advocaat -- made with a Dutch egg liqueur\u003c/li>\n\u003cli>Mint Marshmallow -- filled with a homemade marshmallow flavored with mint oil\u003c/li>\n\u003c/ul>\n\u003cp>You can purchase Michael Mischer Chocolates at Mr. Mischer's store on Grand Avenue in Oakland, at Cocoa Bella, Fog City News, or Bi-Rite Market. You can also purchase directly through emailing the company (through their web site) or calling the store directly.\u003c/p>\n\u003cp>\u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>\u003cbr>\nA long-time local favorite, \u003ca href=\"http://www.flickr.com/photos/bayareabites/4897262012/in/set-72157624611232071/\">Chuck (Charles) Siegel\u003c/a> has been making local truffles in San Francisco since 1987. Beautifully crafted, with both sculpted shapes and etched drawings, Charles Chocolates offers various assortments and selections that are perfect for a holiday gift.\u003c/p>\n\u003cp>This year Charles Chocolates is offering a:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.charleschocolates.com/online-store/boxed-chocolates/winter-collection.html\">Winter Collection \u003c/a>Collection -- Fleur de Sel Caramels with images of snowflakes and raindrops decorating the top of each\u003c/li>\n\u003cli>\u003ca href=\"http://www.charleschocolates.com/online-store/edible-chocolate-boxes/holiday-edible-chocolate-box.html\">Holiday Collection Edible Chocolate Box\u003c/a> -- an assortment of their most popular confections set in an edible chocolate box\u003c/li>\n\u003c/ul>\n\u003cp>You can purchase Charles Chocolates online, at their \u003ca href=\"http://www.charleschocolates.com/location-and-hours\">flagship Westfield Shopping Center store\u003c/a>, and at various \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods \u003c/a>locations.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xocolate-buddha1.jpg\">\u003cimg class=\"alignnone size-full wp-image-19841\" title=\"xocolate buddha\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xocolate-buddha1.jpg\" alt=\"xocolate buddha\" width=\"300\" height=\"400\">\u003c/a>\u003cbr>\n\u003ca href=\"http://thexocolatebar.com/\">The Xocolate Bar\u003c/a>\u003cbr>\nLocated in North Berkeley, Xocolate Bar creates both classic and vegan artisanal chocolates amd truffles using organic, seasonal and local ingredients whenever possible. With new flavors presented weekly, they make sure that at least half their selection is vegan.\u003c/p>\n\u003cp>Some holiday flavors include:\u003c/p>\n\u003cul>\n\u003cli> Gingerbread Truffle -- made with black currents\u003c/li>\n\u003cli> The Salted Chile Makeout Truffle -- made with chai and maca root (an aphrodisiac)\u003c/li>\n\u003cli> The Tamarind Mango Agave -– their most popular vegan option\u003c/li>\n\u003c/ul>\n\u003cp>The Xocolate Bar is also offering a Community Supported Chocolate program where can sign up to pick up a monthly box of handmade chocolates at a designated neighborhood location. Each box will contain handmade chocolates made with seasonal, sustainable and/or organic ingredients.\u003c/p>\n\u003cp>You can purchase Xocolate Bar confections at their store in North Berkeley, or \u003ca href=\"http://thexocolatebar.com/shop.aspx\">on their site through Foodoro\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.barloventochocolates.com/\">Barolovento Chocolates\u003c/a>\u003cbr>\nPeter Bryden started making chocolates after tasting the dried cherry of his dreams from Smit Ranch. He imagined the moist plump fruit encased in chocolate and it was so good, he started Barolovento Chocolates to sell them. Barolovento now sells many different types of chocolates using single-source Venezuelan chocolate at Bay Area farmers' markets. This holiday season Peter has a few specialty items available in addition to his normal selection of shaped chocolates and truffles.\u003c/p>\n\u003cul>\n\u003cli>Chocolate-covered Almonds (from EGB farms, these are panned in chocolate for even coating and sold in tubes)\u003c/li>\n\u003cli>Holiday truffles (flavors include gingerbread, Fresh Mint (made by infusing cream with fresh spearmint)\u003c/li>\n\u003cli>Meyer Lemon Zest truffles (which are created using fresh local Meyer lemons); and Kirsch Liqueur truffles.\u003c/li>\n\u003c/ul>\n\u003cp>Barolovento Chocolates accepts \u003ca href=\"mailto:barloventochocolat@pacbell.net\">email\u003c/a> and phone orders by calling (510) 238-8787. You can also purchase their chocolates at the following \u003ca href=\"http://www.barloventochocolates.com/farmers_market.html\">farmers' markets\u003c/a>: Marin Civic Center, Grand Lake in Oakland, and Palo Alto. The Pasta Shop in \u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/fourth-street-pasta-shop\">Rockridge\u003c/a> and \u003ca href=\"http://www.fourthstreetshop.com/pages/pasta_shop.html\">Berkeley\u003c/a> also sells their fleur de sel caramels and small logo bars with sea salt.\u003c/p>\n\u003cp>Because Christmas falls on a Saturday this year, Barolovento Chocolates is opening their kitchen for sales December 20 - 24 from 9am-4pm. Stop by at 638 2nd street Oakland to pick up some holiday treats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/alegio.jpg\">\u003cimg class=\"alignnone size-full wp-image-19885\" title=\"alegio\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/alegio.jpg\" alt=\"alegio\" width=\"453\" height=\"187\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.alegio.com/home.html\">Alegio\u003c/a>\u003cbr>\nLocated in Berkeley's Gourmet Ghetto, Alegio makes classic French truffles and chocolates. Panos Panagos, a very charming Frenchman, and Robbin Everson, the talented chef, work together to bring hand-crafted truffles made on site to their little neck of the Bay Area. Alegio also sells truffles by \u003ca href=\"http://www.alegio.com/er-rovira.html\">Enric Rovira's\u003c/a> and Claudio Corallo. Vegan and organic confections are available and all chocolate used is fair trade.\u003c/p>\n\u003cp>A few truffles worth checking out for the holiday season are the:\u003c/p>\n\u003cul>\n\u003cli> Sea Salt Caramel Truffle -- a consistent best seller\u003c/li>\n\u003cli>Habanera -- which has won a few awards\u003c/li>\n\u003cli>Grapefruit Caramel\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Alegio chocolates can be purchased \u003ca href=\"http://www.alegio.com/order.html\">online\u003c/a> or at their store at 1511 Shattuck Avenue, Berkeley\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/19819/10-great-local-bay-area-holiday-chocolate-gifts","authors":["5016"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_95","bayareabites_1763","bayareabites_1875"],"tags":["bayareabites_1025","bayareabites_1027","bayareabites_1123","bayareabites_8587","bayareabites_8586","bayareabites_8588","bayareabites_8585","bayareabites_1791","bayareabites_3369","bayareabites_362","bayareabites_8589"],"label":"bayareabites"},"bayareabites_1148":{"type":"posts","id":"bayareabites_1148","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1148","score":null,"sort":[1213193855000]},"guestAuthors":[],"slug":"events-chocolate-classes-chocolate-truffle-recipe","title":"Events: Chocolate Classes & Chocolate Truffle Recipe","publishDate":1213193855,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/chuck-siegel.jpg\" alt=\"Chuck Siegel of Charles Chocolates\" align=\"left\">If you've always wanted to learn how to work with chocolate, you're in luck. Chuck Siegel of \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> will be giving chocolate classes. Head into the Charles Chocolates factory kitchen to learn the basics of working with chocolate through an entirely hands-on, intensive class led by Siegel himself.\u003c/p>\n\u003cp>Starting with the basics of working with chocolate, the curriculum will also include more technique driven skills like preparing ganaches, rolling truffles, tempering, shell molding and more. “People are curious about working with chocolate, and I get asked for tips and lessons all the time,” said Siegel. “Once you know the basics, there are so many ways to creatively use those skills.” Recipes are fine, but nothing beats hands-on experience.\u003cbr>\n\u003c/p>\n\u003cp>The classes will take place on Saturday afternoons, and last approximately five hours. You must wear closed toed shoes in our factory kitchen and please wear clothing that you don't mind getting a little bit of chocolate on.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/charleschoc2.jpg\" alt=\"Charles Chocolate Factory\">\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Chocolate Classes at Charles Chocolates\u003cbr>\n\u003cstrong>When:\u003c/strong> Saturday, June 14 from 1-6pm, other dates to follow\u003cbr>\n\u003cstrong>Where:\u003c/strong> Charles Chocolates Chocolate Bar, 6529 Hollis St., Emeryville\u003cbr>\n\u003cstrong>How:\u003c/strong> \u003ca href=\"http://www.brownpapertickets.com/event/35486\">Purchase tickets\u003c/a> $300\u003cbr>\nIf you have any questions, please call 510.652.4412 x311 or email \u003ca href=\"mailto:events@charleschocolates.com\">events@charleschocolates.com\u003c/a>.\u003cbr>\n\u003cstrong>Why:\u003c/strong> Learn to make chocolates from a master chocolatier and take home all of the confections you make, plus a deluxe kit containing molds, an offset spatula, sheet pans and several recipes developed by Siegel -- everything necessary to use what was learned during the class at home.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here's a sample recipe you can try at home:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/charleschocolates3.jpg\" alt=\"Perfect Chocolate Truffles\">\u003c/p>\n\u003cp>\u003cstrong>Perfect Chocolate Truffles\u003c/strong> (untempered)\u003cbr>\ncourtesy of Chuck Siegel, owner of Charles Chocolates\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n250g/2 cups 65% Bittersweet Chocolate\u003cbr>\n250g/2 cups 41% Milk Chocolate\u003cbr>\n345g/1 1/3 cups Heavy Whipping Cream (not ultra-pasteurized) – When infusing cream with herbs or tea, increase by 50% to 518g to allow for evaporation. Use only 345 total grams of infused cream in recipe.\u003cbr>\n1 Vanilla Bean\u003cbr>\n150g/5.5 oz. Unsalted Butter – softened\u003cbr>\n453g/4 cups 65% Bittersweet Chocolate for dipping\u003cbr>\n225g/2 cups Natural (not Dutch processed) cocoa powder for rolling\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Melt chocolates together to 120°\u003c/p>\n\u003cp>2. Slit vanilla bean in half and scrape seeds into cream - Heat cream to 120° (note that variations like infusions of fresh mint, Earl Grey or Jasmine Tea or the addition of fruits like raspberries or mangos would be integrated into this step).\u003c/p>\n\u003cp>3. Add melted chocolate to cream and, starting from the middle of the bowl, stir with a silicone spatula to start the emulsion. As the emulsion forms in the center of the bowl, move to the edges to completely blend the ingredients.\u003c/p>\n\u003cp>4. Add the room temperature butter and mix with immersion blender\u003c/p>\n\u003cp>5. Pour ganache into a saran wrap covered ¼ sheet pan and smooth out with an offset spatula – cover with another sheet of saran to prevent a skin from forming on the ganache.\u003c/p>\n\u003cp>6. Refrigerate until firm (at least 2 hours, or preferably overnight)\u003c/p>\n\u003cp>7. Remove ganache, remove saran and invert ganache onto the back of a second ¼ sheet pan. Using a steel ruler, mark edges of ganache in 1\" increments.\u003c/p>\n\u003cp>8. Using a pizza cutter or sharp paring knife, using the ruler as a guide, cut ganache into 1\" squares. Roll each square in latex gloved hands into a smooth ball and refrigerate for 1 hour.\u003c/p>\n\u003cp>9. Melt bittersweet chocolate for dipping. In latex gloved hands, alternately place small amounts of melted chocolate and truffle balls in your hand to coat.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>10. Drop coated truffles in natural cocoa and roll to coat. Place coated truffles on a saran covered ¼ sheet pan and refrigerate until ready to eat.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1550602475,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":630},"headData":{"title":"Events: Chocolate Classes & Chocolate Truffle Recipe | KQED","description":"If you've always wanted to learn how to work with chocolate, you're in luck. Chuck Siegel of Charles Chocolates will be giving chocolate classes. Head into the Charles Chocolates factory kitchen to learn the basics of working with chocolate through an entirely hands-on, intensive class led by Siegel himself. Starting with the basics of working","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1148 http://blogs.kqed.org/bayareabites/2008/06/11/events-chocolate-classes-chocolate-truffle-recipe/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/06/11/events-chocolate-classes-chocolate-truffle-recipe/","disqusTitle":"Events: Chocolate Classes & Chocolate Truffle Recipe","path":"/bayareabites/1148/events-chocolate-classes-chocolate-truffle-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/chuck-siegel.jpg\" alt=\"Chuck Siegel of Charles Chocolates\" align=\"left\">If you've always wanted to learn how to work with chocolate, you're in luck. Chuck Siegel of \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> will be giving chocolate classes. Head into the Charles Chocolates factory kitchen to learn the basics of working with chocolate through an entirely hands-on, intensive class led by Siegel himself.\u003c/p>\n\u003cp>Starting with the basics of working with chocolate, the curriculum will also include more technique driven skills like preparing ganaches, rolling truffles, tempering, shell molding and more. “People are curious about working with chocolate, and I get asked for tips and lessons all the time,” said Siegel. “Once you know the basics, there are so many ways to creatively use those skills.” Recipes are fine, but nothing beats hands-on experience.\u003cbr>\n\u003c/p>\n\u003cp>The classes will take place on Saturday afternoons, and last approximately five hours. You must wear closed toed shoes in our factory kitchen and please wear clothing that you don't mind getting a little bit of chocolate on.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/charleschoc2.jpg\" alt=\"Charles Chocolate Factory\">\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Chocolate Classes at Charles Chocolates\u003cbr>\n\u003cstrong>When:\u003c/strong> Saturday, June 14 from 1-6pm, other dates to follow\u003cbr>\n\u003cstrong>Where:\u003c/strong> Charles Chocolates Chocolate Bar, 6529 Hollis St., Emeryville\u003cbr>\n\u003cstrong>How:\u003c/strong> \u003ca href=\"http://www.brownpapertickets.com/event/35486\">Purchase tickets\u003c/a> $300\u003cbr>\nIf you have any questions, please call 510.652.4412 x311 or email \u003ca href=\"mailto:events@charleschocolates.com\">events@charleschocolates.com\u003c/a>.\u003cbr>\n\u003cstrong>Why:\u003c/strong> Learn to make chocolates from a master chocolatier and take home all of the confections you make, plus a deluxe kit containing molds, an offset spatula, sheet pans and several recipes developed by Siegel -- everything necessary to use what was learned during the class at home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here's a sample recipe you can try at home:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/charleschocolates3.jpg\" alt=\"Perfect Chocolate Truffles\">\u003c/p>\n\u003cp>\u003cstrong>Perfect Chocolate Truffles\u003c/strong> (untempered)\u003cbr>\ncourtesy of Chuck Siegel, owner of Charles Chocolates\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n250g/2 cups 65% Bittersweet Chocolate\u003cbr>\n250g/2 cups 41% Milk Chocolate\u003cbr>\n345g/1 1/3 cups Heavy Whipping Cream (not ultra-pasteurized) – When infusing cream with herbs or tea, increase by 50% to 518g to allow for evaporation. Use only 345 total grams of infused cream in recipe.\u003cbr>\n1 Vanilla Bean\u003cbr>\n150g/5.5 oz. Unsalted Butter – softened\u003cbr>\n453g/4 cups 65% Bittersweet Chocolate for dipping\u003cbr>\n225g/2 cups Natural (not Dutch processed) cocoa powder for rolling\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Melt chocolates together to 120°\u003c/p>\n\u003cp>2. Slit vanilla bean in half and scrape seeds into cream - Heat cream to 120° (note that variations like infusions of fresh mint, Earl Grey or Jasmine Tea or the addition of fruits like raspberries or mangos would be integrated into this step).\u003c/p>\n\u003cp>3. Add melted chocolate to cream and, starting from the middle of the bowl, stir with a silicone spatula to start the emulsion. As the emulsion forms in the center of the bowl, move to the edges to completely blend the ingredients.\u003c/p>\n\u003cp>4. Add the room temperature butter and mix with immersion blender\u003c/p>\n\u003cp>5. Pour ganache into a saran wrap covered ¼ sheet pan and smooth out with an offset spatula – cover with another sheet of saran to prevent a skin from forming on the ganache.\u003c/p>\n\u003cp>6. Refrigerate until firm (at least 2 hours, or preferably overnight)\u003c/p>\n\u003cp>7. Remove ganache, remove saran and invert ganache onto the back of a second ¼ sheet pan. Using a steel ruler, mark edges of ganache in 1\" increments.\u003c/p>\n\u003cp>8. Using a pizza cutter or sharp paring knife, using the ruler as a guide, cut ganache into 1\" squares. Roll each square in latex gloved hands into a smooth ball and refrigerate for 1 hour.\u003c/p>\n\u003cp>9. Melt bittersweet chocolate for dipping. In latex gloved hands, alternately place small amounts of melted chocolate and truffle balls in your hand to coat.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>10. Drop coated truffles in natural cocoa and roll to coat. Place coated truffles on a saran covered ¼ sheet pan and refrigerate until ready to eat.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1148/events-chocolate-classes-chocolate-truffle-recipe","authors":["5020"],"categories":["bayareabites_109","bayareabites_63","bayareabites_50","bayareabites_12"],"tags":["bayareabites_416","bayareabites_1123","bayareabites_147","bayareabites_1122","bayareabites_49","bayareabites_4125","bayareabites_1121","bayareabites_14738","bayareabites_362"],"label":"bayareabites"},"bayareabites_688":{"type":"posts","id":"bayareabites_688","meta":{"index":"posts_1591205157","site":"bayareabites","id":"688","score":null,"sort":[1186065000000]},"guestAuthors":[],"slug":"blue-cheese-and-chocolate","title":"Blue Cheese and Chocolate","publishDate":1186065000,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/smokeyblue-778013.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/smokeyblue-777979.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>When I arrived at the \u003ca href=\"http://www.fortmason.org/features/2007/07/feature05.shtml\">\u003cstrong>San Francisco Chocolate Salon\u003c/strong>\u003c/a>, I made a beeline for the \u003ca href=\"http://www.pocodolce.com\">\u003cstrong>Poco Dolce\u003c/strong>\u003c/a> booth. Besides being madly in love with their salt-sprinkled burnt caramel and chocolate tiles, I wanted to say hi to chocolatier Kathy Wiley and her peeps since I'd recently written them up in \u003ca href=\"http://www.ediblesanfrancisco.net/ESF/Summer07.html\">\u003cstrong>Edible San Francisco\u003c/strong>\u003c/a>. As I nibbled on a small bite of the aforementioned heaven, I decided to hit Kathy up for a recommendation on where to head next, since being caught in a large crowd that is slowly shuffling from side to side is my idea of hell. I wanted to get in, get the goods, and get out.\u003c/p>\n\u003cp>\"Try the blue cheese truffles. They're in the back corner,\" she replied. My friend wrinkled her nose but I was off like a shot. (Or, given the thick swarms of humanity clustered around us, like a hippopotamus through mud. But a very fast and hungry hippopotamus on the scent of an unusual treat.) It wasn't that I thought the combination sounded good; the truth is, it sounded sort of horrible. But it also sounded interesting, and besides, if Kathy liked it, how bad could it be? \u003c/p>\n\u003cp>When I arrived at the \u003ca href=\"http://www.lilliebellefarms.com/pilot.asp?pg=default\">\u003cstrong>Lillie Belle Farms\u003c/strong>\u003c/a> stand it took me a minute for my eyes to focus amidst all the pretty truffles. But the second I spotted the shimmering silver-blue packaging, I knew I'd found what I was looking for. I quickly popped a sample in my mouth, half expecting to spit it out a moment later. Instead, my entire body began to slowly quiver, overcome with a taste that was positively angelic and a feeling that was stronger than happiness and more powerful than simple satisfaction. \u003c/p>\n\u003cp>This was an absolutely perfect chocolate.\u003c/p>\n\u003cp>The San Francisco Chocolate Salon agreed, and awarded it best new product at the show. The truffle is made by a small artisan chocolatier by the name of Jeff Shepherd, who is also the farmer/proprietor of Lillie Belle, an organic berry farm in southern Oregon. He got his start making truffles in the kitchen at home and selling them at the farmers' market. Today it's a full-time operation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Smokey Blue Truffles combine organic milk chocolate, local Oregonian cream, and toasted almonds with award-winning \"Oregon Blue,\" an artisan cheese from \u003ca href=\"http://www.roguecreamery.com/pilot.asp\">\u003cstrong>The Rogue Creamery\u003c/strong>\u003c/a> that is smoked over hazelnut shells. The result is a surprisingly mellow chocolate. The texture is smooth and silky, and the blue cheese and chocolate blend harmoniously into a flavor that is ethereal, and far more than the sum of its parts. Though both the sweet chocolate and the tangy cheese are clear and strong, neither overpowers the other. \u003c/p>\n\u003cp>According to Shepherd, \"Many people are skeptical at the beginning but after the first bite peoples' faces light up and they are immediately reaching for another one.\" That's exactly what I did. I promptly bought a box, tossed it into my purse, and greedily devoured the five truffles nestled inside at home later that night. It's hard to believe, but in the right hands, blue cheese and chocolate are a match made in heaven. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Lillie Belle's Smokey Blue Truffles are \u003ca href=\"http://www.lilliebellefarms.com/product.asp?specific=jnqmgpk0\">\u003cstrong>available for purchase online\u003c/strong>\u003c/a>. $11 per box.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1186065000,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":544},"headData":{"title":"Blue Cheese and Chocolate | KQED","description":"When I arrived at the San Francisco Chocolate Salon, I made a beeline for the Poco Dolce booth. Besides being madly in love with their salt-sprinkled burnt caramel and chocolate tiles, I wanted to say hi to chocolatier Kathy Wiley and her peeps since I'd recently written them up in Edible San Francisco. As I","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"688 http://blogs.kqed.org/bayareabites/2007/08/02/blue-cheese-and-chocolate/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/08/02/blue-cheese-and-chocolate/","disqusTitle":"Blue Cheese and Chocolate","path":"/bayareabites/688/blue-cheese-and-chocolate","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/smokeyblue-778013.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/smokeyblue-777979.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>When I arrived at the \u003ca href=\"http://www.fortmason.org/features/2007/07/feature05.shtml\">\u003cstrong>San Francisco Chocolate Salon\u003c/strong>\u003c/a>, I made a beeline for the \u003ca href=\"http://www.pocodolce.com\">\u003cstrong>Poco Dolce\u003c/strong>\u003c/a> booth. Besides being madly in love with their salt-sprinkled burnt caramel and chocolate tiles, I wanted to say hi to chocolatier Kathy Wiley and her peeps since I'd recently written them up in \u003ca href=\"http://www.ediblesanfrancisco.net/ESF/Summer07.html\">\u003cstrong>Edible San Francisco\u003c/strong>\u003c/a>. As I nibbled on a small bite of the aforementioned heaven, I decided to hit Kathy up for a recommendation on where to head next, since being caught in a large crowd that is slowly shuffling from side to side is my idea of hell. I wanted to get in, get the goods, and get out.\u003c/p>\n\u003cp>\"Try the blue cheese truffles. They're in the back corner,\" she replied. My friend wrinkled her nose but I was off like a shot. (Or, given the thick swarms of humanity clustered around us, like a hippopotamus through mud. But a very fast and hungry hippopotamus on the scent of an unusual treat.) It wasn't that I thought the combination sounded good; the truth is, it sounded sort of horrible. But it also sounded interesting, and besides, if Kathy liked it, how bad could it be? \u003c/p>\n\u003cp>When I arrived at the \u003ca href=\"http://www.lilliebellefarms.com/pilot.asp?pg=default\">\u003cstrong>Lillie Belle Farms\u003c/strong>\u003c/a> stand it took me a minute for my eyes to focus amidst all the pretty truffles. But the second I spotted the shimmering silver-blue packaging, I knew I'd found what I was looking for. I quickly popped a sample in my mouth, half expecting to spit it out a moment later. Instead, my entire body began to slowly quiver, overcome with a taste that was positively angelic and a feeling that was stronger than happiness and more powerful than simple satisfaction. \u003c/p>\n\u003cp>This was an absolutely perfect chocolate.\u003c/p>\n\u003cp>The San Francisco Chocolate Salon agreed, and awarded it best new product at the show. The truffle is made by a small artisan chocolatier by the name of Jeff Shepherd, who is also the farmer/proprietor of Lillie Belle, an organic berry farm in southern Oregon. He got his start making truffles in the kitchen at home and selling them at the farmers' market. Today it's a full-time operation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Smokey Blue Truffles combine organic milk chocolate, local Oregonian cream, and toasted almonds with award-winning \"Oregon Blue,\" an artisan cheese from \u003ca href=\"http://www.roguecreamery.com/pilot.asp\">\u003cstrong>The Rogue Creamery\u003c/strong>\u003c/a> that is smoked over hazelnut shells. The result is a surprisingly mellow chocolate. The texture is smooth and silky, and the blue cheese and chocolate blend harmoniously into a flavor that is ethereal, and far more than the sum of its parts. Though both the sweet chocolate and the tangy cheese are clear and strong, neither overpowers the other. \u003c/p>\n\u003cp>According to Shepherd, \"Many people are skeptical at the beginning but after the first bite peoples' faces light up and they are immediately reaching for another one.\" That's exactly what I did. I promptly bought a box, tossed it into my purse, and greedily devoured the five truffles nestled inside at home later that night. It's hard to believe, but in the right hands, blue cheese and chocolate are a match made in heaven. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Lillie Belle's Smokey Blue Truffles are \u003ca href=\"http://www.lilliebellefarms.com/product.asp?specific=jnqmgpk0\">\u003cstrong>available for purchase online\u003c/strong>\u003c/a>. $11 per box.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/688/blue-cheese-and-chocolate","authors":["5023"],"tags":["bayareabites_363","bayareabites_166","bayareabites_147","bayareabites_361","bayareabites_360","bayareabites_362"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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