Truffes
The truffes originally come from Chambery, a town in Savoie in France (see the photo below. It is said that Mr Louis Dufour, a pâtissier chocolatier has invented them in 1895. Indeed this very year, he lacked the raw material to make the end of year chocolate treats. He refuses to be disgraced in supplying from the competition and he had a genius idea: to mix crème fraîche, vanilla and cocoa powder, then, to make the product more attractive, he dipped it in melted chocolate and coated it in cocoa powder. The truffes were born.
You wil find in display on my stall (but only the cold months and not all of them at the same time of course) several varieties. Although they all have the basic ingredients such as chocolate, crème fraîche and butter, according to the flavour you might have more ingredients. See for yourself below.
Truffes rum and vanilla: dark chocolate, chocolate, crème fraîche, butter, sugar, rum and vanilla.
Truffes coffee: dark chocolate, chocolate, crème fraîche, butter,ground coffee.
Truffes pepper: dark chocolate, chocolate, crème fraîche, butter, pepper.
Truffes ginger: dark chocolate, chocolate, crème fraîche, butter, ginger.
Truffes plain white: white chocolate, crème fraîche, butter.
Truffes orange blossom: white chocolate, crème fraîche, butter, ground almonds and orange blossom water.
Truffes orange: white chocolate, crème fraîche, butter and orange essence.
How to eat it? Well, usually in France, we eat them at the end of the meals in winter or as a dessert for the Christmas and New Year’s eve dinner. But really now, they are eaten anytime as a treat. I strongly recommend to get them out of the fridge a little bit before if you want to fell the full flavours though!
COCO HILLS
Ingrédients: Coconut threads, egg whites and sugar.
How to eat it? Crispy outside and smooth inside, you can have them as a treat, a snack or as a dessert.
NAVETTES DE MARSEILLE
The navette symbolises the small boat which brought the “Saintes Maries” along the provencal coasts. To remember this event, Mr Aveyrous, founder of the Saintes Maries’ Oven had the idea to give this biscuit the shape of the small boat.
Ingrédients: Flour, butter, sugar, yalks and orange blossom water.
How to eat it? It’s a nice treat or snack in any occasion. Be careful though, it is highly addictive!
BUGNES
The bugnes are a variety of doughnut but very thin, crispy and long that we eat sprinkle with icing sugar. Its origine is from the South of France and was made in the past to celebrate the end of Lent.
Ingrédients: Flour, butter, sugar, yalks and orange blossom water.
How to eat it? Exactly as for the navettes, it’s a nice treat or snack in any occasion. You can also serve it as a dessert. Again, be careful though, it is highly addictive too!
