80 WBM february 2014 powder, or covered with toasted coconut or chopped nuts. Sue Papach, of So Sweet Chocolates, developed her own truffle recipe in 2000 using the freshest ingredients and 100 percent dark cocoa ganache. She ensures her truffles are of the highest quality by using Fair Trade cocoa, which means the beans are grown and harvested in an ethically and environmentally responsible manner. Papach’s truffles are made with essential oils rather than extracts and without preservatives. She creates classic chocolate truffles and also experiments with different flavors such as Key lime and mocha. “If ingredients are truly fresh, the shelf life is short,” Papach says. “The cocoa base makes for a nice, rich, creamy truffle.” An artisan truffle snaps on the first bite. The texture is smooth, says Kymberlei DiNapoli, owner of Taste the Olive, which features a gourmet chocolate truffle case in its restaurant and store. “A good product should have a shiny finish and not have a grainy texture,” DiNapoli says. DiNapoli started learning about gourmet chocolates 15 years ago when a friend opened a chocolate shop and she was introduced to creative and innovative flavor combinations. Since then she has cultivated a diverse palette by tasting chocolates during her travels around the world. “It’s my own personal quest,” DiNapoli says. “I love the creativity and adventurous spirit of chocolatiers.” DiNapoli started carrying gourmet truffles in Taste the Olive as this per-sonal quest grew into a desire to offer fine chocolates to the Wilmington area. She receives a shipment of Recchiuti chocolates each week from San Francisco, and displays them in a temperature and humidity-controlled Sue Papach’s truffle flavors include Key lime, hazelnut, coconut and dark chocolate.
2014-2
To see the actual publication please follow the link above