For me, the construction of a new truffle or bonbon is no consistent thing. Sometimes it begins with a notion, sometime with a flavor, sometime with a mood. My newest bonbon, Etude began with a package of raspberry-lavender puree I’d prepared during the summer and stored for a snowy day. Tart syrup would make a powerful piece of chocolate, but winter demands depth and richness. A layer of white chocolate ganache with meyer lemon and black peppercorns would contribute the necessary mouth feel, along with a subtly spicy aftertaste. Selecting the appropriate chocolate is the most difficult and most frequently disregarded part of the project. A strong fruity chocolate would amplify the tartness of the raspberries, while a fudgy chocolate would muddy the flavors. I chose to blend a citrussy Madagascar with an earthy Dominican Republic chocolate, both from Valrhona. The Madagascar alone was too fruity, while the Dominican alone was elegant but lacked spark. Together, they provided exactly the flavor profile to bind the bright raspberry-lavender syrup with the creamy white chocolate ganache. The partially liquid syrup meant that this would be a molded piece. The dome shape ensures that tart syrup will fill your mouth first and the ganache will slowly fill the mouth underneath and around it. As the initial flavors fade, the dark chocolate, lavender, and peppercorns will linger.
And so, I bring you Etude; a galaxy of flavors and textures in a shiny dome of chocolate.