To make chocolate truffles, you start by making ganache. What is ganache? When you eat a truffle that has a hard chocolate shell around a soft chocolate inside—that soft inside is ganache. Ganache is an emulsion of chocolate and cream. You make it by mixing solid chocolate into just-boiling cream. The emulsion is key: if […]
Continue Reading →
Close your eyes. Picture a farm. What do you see? A big red barn? Shady pastures? Some rooting pigs? Strutting turkeys and curious chickens pecking away at grubs? Idyllic green meadows sprawling across rolling hills, with a tawny brown cow or two lazily chewing cud in the warm summer sun as puffy white clouds roll […]
Continue Reading →
Fifty years ago, the balsamic vinegar industry that we know didn’t exist. That’s not to say that balsamic vinegar didn’t exist. It’s been made for centuries in the attics of almost every well-to-do family’s home in Modena, Italy. It’s just that no one outside of Modena knew about it. It wasn’t a conspiracy. It’s more […]
Continue Reading →