Truffles are as old as dirt, at least when referring to the prized fungus known worldwide for its heady umami aroma. Chocolate truffles, fashioned after this rare prize, are a relatively recent innovation. Legend has it that the rich confections we know and love were originally created by accident, sometime between 1890 and 1920. French chef Auguste Escoffier is often credited as the first to mistakenly pour hot cream over chocolate chunks instead of sugar and eggs, intending to make a classic pastry cream. Personally, I have my doubts about the veracity of this claim, but renown patisserie certainly did kick-start their astronomic rise in popularity.
The word “truffle” comes from a Latin word tūber or the Vulgar Latin tufera, meaning “swelling” or “lump.” Especially when rolled in cocoa powder, evoking a fresh coating of dirt, their striking likeness to mushrooms easily explains the name. While I’ve previously worked to bridge the gap between candy and spore, I now have a new secret ingredient in my arsenal: Sugimoto Shiitake Powder.
Foraging for Flavor
As autumn paints the world with its warm hues and Halloween approaches, it’s the perfect time to forage for mushrooms and indulge in sweet treats alike….