Jasmine and Pear Nectar
When I started Eclipse back in 2004 as a hobby, I developed 16 different exotic truffle infusions. To make a long story short, a year later I had added my chocolate bar line followed quickly by the Asian Take-outs. And two years after that I opened my retail shop from which I am currently sitting and writing this little ditty. Today is, in fact, my official one year anniversary (holds for applause).
While it's been a long and winding chocolate journey with lots and lots of culinary concoctions, my Exotic Artisan Truffles remain, to this day, my first and primary love. All true truffles are made from an emulsion of fresh cream and chocolate combined with other flavorings (in my cafe entirely natural). There is just something magical about taking dried herbs and spices, fresh produce, and whatever exciting ingredients I can find and infusing them into hot cream. In fact, when I first set down to design my Truffle Tasting Guide, our visual menu of truffles included in each box, the first piece of writing I created for Eclipse was this:
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