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Signature Desserts
The recipe comes from Head Pastry Chef
Didier Berlioz of La Panetiere in Rye, NY.
Chef Didier’s experience includes restaurants in Nice,
Washington, D.C. and New York. He has been at La Panetiere
since 1991. Owner Jacques Loupiac trained in
France and opened La Panetière in 1985. The restaurant
features a contemporary French menu and has received numerous awards
and other recognition.
Holiday Chocolate Truffles la Panetiere
Didier Berlioz, Head
Pastry Chef La Panetiere, Rye NY
 Serves 20 for a great holiday party
Prep time and cook time combined: 90
minutes
1 pint heavy cream
2 oz acacia honey
2 lb valhrona chocolate couverture
2 oz butter room temperature
8 oz cocoa powder unsweetened
1) Bring the cream and honey to a boil in
a non reactive pan. Non reactive means the cream
won’t oxidize and change color: aluminum pans for example
are no good for this purpose. Pour mixture over 1 lb of the
chocolate couverture, setting the remaining couverture aside
for later. Carefully mix. With a whip, add the butter and
let cool in a cold place for about 40 minutes making sure
the batter stays homogenous by carefully mixing every 10
minutes. You will create a delicious ganache.
2) With a spoon, dig out small mounds of
ganache about the size of a large grape. Let set in
refrigerator.
3) Melt the last pound of chocolate in
a mixing bowl in the microwave until liquefied but not
really hot to the touch. By 30 seconds increments, it takes
about 2 ½ minutes.
4) Using a fork, dip each ganache ball
into the warm chocolate, lift it out and place it in a dish
filled with the cocoa powder. Roll the truffle with another
fork into the cocoa. Repeat operation for all the balls.
Sift excess cocoa carefully and place truffles in a covered
container in fridge until needed, up to 4 weeks.
When serving, allow to rest at room
temperature for 30 minutes before enjoying. |
