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The ingredients were: cacao mass, sugar, cocoa butter, smoked fig pieces, sunflower lecithin and flavours. On top of that, all their ingredients are GMO-free. The back of the package is in a bunch of different languages and featured notices about recycling but most importantly that Cuorenero does not use any dairy products other other major allergens, that means no gluten, no eggs, no soy, no peanuts, no nuts with hard shell (walnuts, almonds, hazelnuts, etc.), no celery, no mustard, no sesame seeds, no sulfur dioxide, no lupines, no shellfish and no fish. The chocolate is described on the front a little more puro ciccolato fondente con fichi affumicati or “pure dark chocolate with smoked figs” - so it’s the figs in it that are smoked, not the chocolate itself. The box was pretty and featured raised and gold embossed lettering for the logo and the image on the front of a clay oven. The package was a big, flat square, about 4.5 inches. It was called Cuorenero Smoked Chocolate and was made in Italy. One of the best bars, by far, was the unique one for me. There as a little alcoholic burn to it but it was more like tequila. I wouldn’t call it a hallucinogenic experience, but it was a wonderful, strong herbal bar that I enjoy quite a bit. The truffle center had a lot of licorice flavors, very soft and fluffy notes that were sweet along with a little hint of eucalyptus and some other botanicals. The dark chocolate was smooth and bitter though had a lot of cocoa notes mixed with a sharp and tangy anise. The scent was definitely on the grassy fennel side of things, even before I bit into it. The truffle was smooth and creamy and very soft, almost like a caramel sauce. The dark chocolate was glossy with large reservoirs of the dark chocolate truffle filling inside. The bar was big and the pieces were chunky. Inside the bar was in a simple cellophane sleeve but remarkably unscathed by its journey. The box was stiff and nicely designed with the sickly green swirls of anise & wormwood liqueur. So when I spotted this bar from the Chocolatier Marc Antoine called Edelbitter Absinth Truffle, I though it would be a perfect item to pick up as it would probably travel very well.
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One of the new flavor trends that I noticed was Absinthe (I’ve seen a little of it in the United States but its influence in The Netherlands was a lot more ubiquitous). There are flavors there that just aren’t very well known in North America.
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Here’s a brief little run down of three of them:Īs a little reminder, I went to Amsterdam and Cologne earlier this year. The finished truffle is gilded with a candied rose petal imported from France.In my recent travels abroad I picked up a lot of chocolate bars. Since then Cardamom Rose-Petal has made an appearance each Vday after.Įnrobed in a 61% dark chocolate shell, this ganache in infused with organic cardamom seeds and perfumed with a touch of rose water. One that is guaranteed this time of year is a little ditty I made for the first time way back in Vday of 2004 when I was but a naive chocolatier with high hopes and cocoa-glazed dreams. I'm up to 32 different infusions in my bag of tricks and since my case only holds 16 at a time, many only make seasonal appearances. Speaking of, we've been pouring our little hearts out making as many as possible before next weekend. I'll make amends by posting at least a few more times before the big holiday, as long as I can find the time between drowning in a few thousand truffles. More than a week has passed since my last post and the little Catholic boy deep inside me (I think he's still in there somewhere) is feeling terribly guilty about it.