ROBERT LINXE'S CHOCOLATE
Robert Linxe is the
owner of La Maison du Chocolat, with stores in Paris, New York, Tokyo. He is
known as the sorcerer of ganache. His chocolate creations are the best in the
Also see CHOCOLATE
Makes about 30 truffles
(do not double recipe)
11 ounces Valrhona chocolate (56% cacao)
2/3 cup heavy cream
Valrhona cocoa powder for dusting
Finely chop 8 ounces of the
chocolate and put in a bowl. Bring heavy cream to a boil in a small heavy
Make sure your pan is small, so you'll lose the least amount of
cream to evaporation, and heavy, which will keep the cream from scorching.
Linxe boils his cream three times - he believes that makes the ganache last
If you do this, compensate for the extra evaporation by starting
with a little more cream. Pour the cream over the chocolate, mashing any big
pieces with a wooden spoon. Then stir with a whisk in concentric circles (don't
beat or you'll incorporate air), starting in the center and working your way to
the edge, until the ganache is smooth.
Let stand at room temperature until
thick enough to hold a shape, about 1 hour, then, using a pastry bag with a
3/8-inch opening or tip, pipe into mounds (about 3/4 inch high and 1 inch wide)
on parchment-lined baking sheets.
When piping, finish off each mound with a
flick of the wrist to soften and angle the point tip. Freeze until firm, about
Meanwhile, melt 3 more ounces of the same Valrhona and smear
some on a gloved hand. Gently rub each chilled truffle to coat lightly with
The secret to a delicate coating of chocolate is to roll each
truffle in a smear of melted chocolate in your hand. Linxe always uses gloves.
Toss the truffles in unsweetened Valrhona cocoa powder so they look like
their namesakes, freshly dug from the earth. A fork is the best tool for
tossing truffles in cacao.
Shake truffles in a sieve to eliminate excess
cacao. Store truffles in the refrigerator.