October 10th, 2009: Pistachio Gianduja in a Croustade

Gianduja is typically made using milk chocolate and hazelnut paste.  It is kinda like Nutella.

Today’s magical gianduja contains pistachios.  It was presented in a dainty little crousade.

It was super yummy.

October 9th, 2009: Coleman’s Mustard Truffle

Many people were afraid of this truffle.  I think they thought I actually used the same mustard that one puts on hotdogs.  I used mustard flour. 

The truffle was like a cross between the beloved cayenne pepper truffle and the wasabi ginger truffle.

October 8th, 2009: Balsamic Strawberry Truffle

This truffle is different from all my other truffle in that it uses butter ganache in place of cream ganache.  I loved the texture and they way the creamy butter smoothed out the zip of the vinegar. 

This was also a beautiful truffle; dark chocolate with a smear of pink chocolate.

October 7th, 2009: Wasabi and Ginger Truffle

Wasabi and ginger!  Can’t go wrong here!

October 5th and 6th, 2009: Truffle Truffle and Porcini Truffle

The chocolate truffle got its name from the fungal fruiting body called ‘truffle’.  They grow underground and are found by truffle hogs.  They are covered in dirt and are misshappen balls.  Truffles are valued for their earthy and musty essence that it lends to food.

Chocolate truffles were named becase of their similarity to the fungus. 

The truffle truffle was decadent.  It was handrolled in cocoa powder and made to look like its namesake.

The porcini truffle was equally decadent.  It was handrolled in grand cacao powder and sugar.

October 4th, 2009: Olive Oil and Sumac Bark

Another good and unique bark!

October 3rd, 2009: Green Chile and Pinon Bark

I am from New Mexico.  I moved here about 5 years ago.  Besides missing my grandparents, mom and friends; I miss the food the most.  Green or red chile is a staple.  Koreans have kimchi, Indians have chutney, New Mexicans have chile.  The red is a sauce used on everything from enchiladas to mashed potatoes.  Green chile is fire-roasted, peeled, chopped and used on cheeseburgers, in beers, and everything inbetween. 

Green Chile and Pinon (pine nut) Bark is dear to me.  My grandmother sends me dried green chile every year.  It is harvested in August.  She roasts, peels then dries it for me.  I turn it into a truffle, make a brittle out of it, or in this case, stick it in dark chocolate, toss in some pinons; I do things to it that scandalize my grandmother.  She wonders at possibilites of green chile.  Kind of like my grandfather who paints houses.  He is scandalized when a client askes him to paint a room a color other than white. 

I am sending them some today.

October 1st and 2nd, 2009: Avocado and Smoked Sea Salt Bark and Truffle and Smoked Sea Salt Bark

I am slightly allergic to avocados but I eat them regardless of the itchiness that ensues. 

The Avocado and SSS Bark is damn good.  Though it is a dark chocolate, it has a creaminess that can be compared to milk chocolate without the sweetness.  It sold out in 4 hours.

This is one that people were talking in the streets about.

I used truffle oil for the Truffle and SSS Bark.  It too was delicious, but lost to the Avocado SSS Bark.

September 29th and 30th, 2009: Miele and Red Miele Truffle

I knew right away that these truffle were going to be a hit.  The Miele’s at Quills are amazing and even better when Barista Chris makes them. 

Both truffles use the Strathpeffer honey ganache, one adds espresso, the other red espresso.  Both have a dollop of honey that oozes out when bitten into.

September 28th, 2009: Community Dark Almond Truffle

Again, a simple delicious truffle with almond oil, garnished with a whole roasted almond. 

This month I have learned to appreciate simplicity and moderation in my ingredients. 

I have also had a great time meeting with all the different breweries and brew masters in our lovely Louisville.  Thank you BBC, Cumberland Brews, Brownings and New Albanian.