{"id":27038,"date":"2016-05-13T15:19:38","date_gmt":"2016-05-13T19:19:38","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=27038"},"modified":"2022-05-11T06:06:44","modified_gmt":"2022-05-11T10:06:44","slug":"chocolate-cheese-truffles","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chocolate-cheese-truffles\/","title":{"rendered":"DIY: Chocolate-Cheese Truffles"},"content":{"rendered":"

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Anthony Bourdain has tasted it all, but cheese truffles surprised him. During a episode of the Travel Channel’s The Layover<\/cite>, the TV host sampled a ball of cocoa-dusted ch\u00e8vre from Oregon’s Briar Rose Creamery<\/a>. He chewed skeptically. “Wow,” he said. “This shouldn’t be good, but it is.”<\/p>\n

Bourdain had hit on a trend: More and more American purveyors are making orbs of chocolate-dipped cheese as they play with tradition. In Oregon, Jeff Shepherd of Lillie Belle Farms Artisan Chocolates<\/a> pairs Rogue Creamery<\/a> blues with dark chocolate. In Vermont, Leigh Williams of Laughing Moon Chocolates<\/a> plays with lavender and che\u0300vre. Wisconsin chocolatier Gail Ambrosius<\/a> molds mascarpone and milk chocolate into hearts. And in Buffalo, N.Y., Jill Forster of Nickel City Cheese & Mercantile<\/a> has the most fun of all\u2014she and the shop\u2019s chef, Emily Pierce-Delaney, make six creative truffle varieties, from Brie-bacon-fig to Taleggio\u2013salted walnut.<\/p>\n

Because they are so delicate and more perishable than your average chocolate-dipped confections, hand-rolled cheese truffles are tough to produce in vast commercial quantities. But for the home cook, they\u2019re a doable yet special treat. \u201cThey melt across your palate and coat the tongue\u2014it\u2019s a revelation,\u201d says Briar Rose\u2019s Sarah Marcus, whose truffles sold Bourdain. \u201cThey\u2019re little gems of joy.\u201d<\/p>\n

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\"Pro<\/a><\/div>\n
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A small melon baller or cookie scoop is a truffle maker\u2019s best friend, yielding consistent-size rounds.To keep chocolate from burning, heat it in a double boiler. In a pinch, melt chocolate in a stainless steel mixing bowl over a small saucepan of simmering water.<\/p>\n

Never add water to thin melting chocolate\u2014it will cause the chocolate to turn grainy. If chocolate cools too much, slowly heat it again.<\/p>\n

Don\u2019t be afraid to get your hands dirty\u2014it\u2019s chocolate, after all.<\/p>\n<\/div>\n

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Dark Chocolate\u2013Blue Cheese Truffles<\/h2>\n
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These savory-sweet trufgfles are a messy-but-worth-it project. Adapted from a recipe by Gail Ambrosius Chocolatier, Madison, Wis.<\/div>\n
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Ingredients
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