Tickle Your Fancy, Suckle a Truffle
The Alibi chocolate truffle taste test
By Laura Marrich
It's high truffle season—not the highly prized, exorbitantly priced fungus (that's October through December), but the highly prized, less exorbitantly priced little morsels of cocoa, sugar and cream. Chocolate truffles.
Because you can pick them up at stores all over town, they’re just what Doctor Love ordered for a last-minute Valentine’s gift. Or a belated "I'm sorry I forgot about Valentine's" gift. (It’s harder to stay angry when your mouth’s full of fudge.) But caveat emptor theobroma—chocolate buyer beware. Just because it has “truffle” in its name or comes with a big price tag doesn’t signify it's a quality confection.
Caveat emptor theobroma. Just because it has “truffle” in its name or comes with a big price tag doesn’t signify it's a quality confection.
Alibi Editor Christie Chisholm and new Copy Editor Erin Adair-Hodges joined me in a blind Alibi truffle taste test. There were two requirements: that they be "house brands" (made by or for the establishment that sells them) of “basic model” chocolate truffles. If a plain truffle is good, imagine what sparks might fly with a few extra ingredients.
Two local truffle makers, Enchantment Chocolates and Chocolate Café and Bakery, couldn't figure in to our results because their filled and flavored truffles didn't meet the "no frills" stipulation. We eventually winnowed our chocolate pool down to seven truffle makers, all vying for your Valentine's heart. We were surprised by the results. Three clear winners came out on top for three different reasons.
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