Monday, February 25, 2008

Truffle News

I am planning to make a representative assortment of the truffles. It will be a dozen that will be used by my cousin Tsa-Ka'alim when he talks with the buyers at the Indian Casinos. He'll be speaking with Executive Chefs, Banquet Chefs, and Special Events Coordinators. He agrees with me that the best way for him to make a sale is to have them try the product. He's done it twice and in both instances the people who tried them for the first time said "There's really no way your description did justice to these." He laughs and said that my having the same marketing strategy as a drug dealer is perfect. He always gets a laugh when he says "The first one's free" as he hands them their first truffle.

So here's my decision. I figure to have six dark flavors and three white. Then double up on the very best truffles inside the assortment of a dozen.

The tentative flavors I intend to have are:

Classic Bittersweet
Crystallized Ginger
Starbuck's Coffee Liqueur

Those show the range of the truffles when using liqueurs and fresh ingredients.

For the whites I will use:

White Chocolate (which is really a vanilla)
White Raspberry
White Crystallized Ginger.

That's the tentative lineup, but then I figured I'd toss the subject out to you. What are your favorites? Let me know. I'm trying to assemble an All-Star Team here.

big brass blog


Blogger Deborah Newell said...

Paraphrasing what I wrote to you earlier:

Pouring a cup of Earl Grey on a cloudy afternoon, as I sit at by my window and Frank Zappa is playing on the stereo and there's a gorgeously spicy ginger truffle in front of me...There must be a god, I think to myself, Because this kind of wonderful could never just come together randomly...

The next time you are taking orders, though, I will have to try the Calvados. I make a mean Calvados-Granny Smith soufflé.

But for now, ginger's got it going on, definitely.

2:12 PM  
Blogger Krista Long said...

Sofia's Mexicali Spice. I can't think of a better accompaniment with a hot cup of coffee on a cold day. Also, spiced chocolates are "in" right now. I have seen a lot of buzz on various gourmet spiced chocolates, and yours can kick their ass.

I am getting married in a year, and I may order your truffles as part of the favors- one at every seat (It is iffy, because I have a strict budget).

2:43 PM  
Anonymous Anonymous said...

I could be wrong, but I have a pretty strong suspicion that Benedictine & Brandy (aka "B&B") would pair well as a flavoring with white chocolate. Grand Marnier will, too.

Oh, and it's probably a cliché (because it fucking works so well), but what about real spearmint or peppermint leaves (mashed into a paste) added to the dark chocolate centers? If you wanted to add a kick to that just include a half decent vodka. You wouldn't need a premium one because any rough edges the vodka might have would be lost in the mint & chocolate flavors.

3:51 PM  
Blogger Unknown said...

Sofia's Mexicali Spice is so unusual that it will get a lot of attention. I loved it as well as the ginger and as a ginger freak, I would have liked more ginger in mine. I guess it would be easy to over do it for people who are not ginger heads.

I got some Matildas Pear Liqueur and wonder how it would be with chocolate if you ever decide to expand your flavors. I also wonder how a hint of peach liqueur would be in the white chocolate ginger truffles. I wonder if it could be added when you make the crystalized ginger.

Whatever you do will be wonderful and I am certain that you will be wildly successful with your venture. Maybe you will eventually franchise it and we will be able to buy them all over the place.

5:52 PM  
Blogger Unknown said...

hey litbrit,

will you share that souffle' recipe?

5:53 PM  
Anonymous Anonymous said...

Hello, Minstrel Boy.
A few notes, somewhat disjointed.
Please use your own judgment in connecting them.
Not everything here would be of immediate use.

First, for orange flavor, always go with the Grand Marnier.
Every triple sec other than that is to be considered inferior to the point of being of a different species.

Secondly, as I have, of late, become more deeply involved in my brewing, and as a result, of the tasting of different styles:
When going for a raspberry flavor, go with a framboise. It's a sweet-and-sour beer, which is a love-it-or-hate-it type of thing, but I believe that sour aspect would do well for cooking.

Thirdly, when cooking sausage, pour a little chardonnay in the skillet. When it's all evaporated, it's done. You'll love it.

Fourth, without doubt, the best of all gravy is made with lard. Biscuits as well. However, the lard is a bit bad for the heart. Stick with us, Minstrel Boy, and forego the tastiest of biscuits and gravy (if you can).

And fifth, I have a batch of metheglin recently bottled. Chamomile and ginger. It might do well, if your looking for something different, though I warn you, the chamomile flavor is a bit heavier than the ginger.
Although it is illegal to send alcoholic beverages through the mail, it is nevertheless perfectly acceptable for me to send out a "yeast culture."
So, if you would like a quart or two, shoot me out an e-mail (it's in the profile).

That expends my knowledge base.

Maybe we can get together and talk Hamburger Helper sometime.....

Oh yeah...
And the Tragically Hip.
If you don't already have "In Violet Light," get it. You'll be glad you did.
Haven't heard "World Container" yet, and sorry friend, but I don't want you to hear it before I do.

6:00 PM  
Blogger The Minstrel Boy said...

so far, what i'm hearing (from tsa ka'alim to boot) is that the mexicali spice truffles have to be represented. so, i'll figure them into it. probably work out by doubling up the raspberry flavor. that is simply the most popular flavor. they are sublime. although progressive traditionalist is absolutely right there is a better raspberry flavor by using a framboise liqueur. chambord is the bomb. but, some folks have an aversion to using alcohol as a flavoring agent. it's a silly premise. with the flavoring i use (1/4 cup liqueur flavors 4 doz truffles so that would mean one would have to consume 24 truffles to get 1 fluid ounce of booze) the same folks who would object to a chambord truffle have no problem with vanilla extract which is a higher proof.

7:34 PM  
Blogger pissed off patricia said...

Haven't tasted any of them but they all sound outstandingly good to me.

4:21 AM  
Blogger Phil said...

For not being a big chocolate eater, I have to think those pictures below make me confident enough to say I would eat enough of those raspberry truffles to make myself sick.
They sound awesome.

10:57 PM  
Anonymous Anonymous said...

His truffles are each one a meal!

12:03 AM  
Blogger Deborah Newell said...

Seventh Sister, I apologize for the delay in re-reading this comment thread--I'll try to get the soufflé recipe off to Minstrel, along with a white fruitcake recipe I've been promising him forever. We moved house last fall, and many of my big notebooks full of recipes (from the pre-computer days) are still stored in my, ah, storage room (meaning, room full of as-yet-unpacked boxes.)

Give me a couple of weeks, and you'll have both recipes, Minstrel sir. Not exactly simple quickies, but very good, obviously. :)

7:14 PM  
Blogger The Minstrel Boy said...

i, for one, adore souflee.

8:39 PM  

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