A Tasty, Truly Chocolate Truffle

Usually, a chocolate truffle is no truffle at all… but here's one that honestly is

Many of us have helped ourselves to the occasional chocolate truffle, one of those earthly delights that uses ganache as a stand-in for the subterranean fungus the candy somewhat resembles.

For you heathens, ganache is a magical liqueur of a candy crafted from the finest chocolate, cream, sugar, and other refined ingredients. It was invented in the 1850's by either the French or the Swiss; the record is obscure on this point. They can fight over the credit, as long as we get to enjoy the results. Mmm...

But I digress.

The point here is that your standard chocolate truffle, which may cost upwards of five or ten bucks, usually has no truffle in it at all. This is not, however, always the case.

Introducing the La Madeline

For those of us who like edible fungi, true truffles - the wild kind that the French still use pigs to sniff out in their underground hiding places - are a genuine, expensive delicacy. It makes sense, then, that someone would eventually cover one with another culinary delicacy and offer it up to the world.


Back in 2008, Knipschildt Chocolatier (HQ'd not in Switzerland but in, of all places, Norwalk, Connecticut) premiered the La Madeline au Truffe, which was soon recognized by Forbes magazine as the most expensive candy in the world. Which makes it an unparalleled gift, as far as we're concerned,

Now, this is hardly the kind of candy you'd give someone on the spur of the moment, unless of course you're Donald Trump. At a price tag of $250 for 1.9 ounces, it's something you hold out for those special occasions - like asking someone to marry you, or apologizing for wrecking their car. You know.

Like... Wow

Believe it or not, there's no gold in the La Madeline's mix. Chef Fritz Knipschildt starts with a rare black Perigord truffle from France, then creates a ganache made from decadent dark chocolate, truffle oil, heavy cream, sugar and vanilla.

He uses this mix to liberally coat the truffle; it's then "enrobed" in 70% Varlhona chocolate, and rolled in cocoa powder.

The final product is offered up on a bed of sugar pearls in a silver box, tied with a ribbon. At this price, you'd think they would use real pearls and real silver, tied with, oh, a platinum ribbon or something; but it's still a wonderful, classy gift.

One caveat: if you buy one of these babies for a gift, give it quickly! The La Madeline au Truffe chocolate truffle has a shelf-life of just seven days.

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