Axiom Home Page Forums General Discussion The Water Cooler Confession #????

Unfortunately, they got bought out by Hersheys. One hopes that the management there is smart enough NOT TO CHANGE A GODDAMN THING!

I love Scharffenberger. Mmmm, 70%...

And I thought Hersheys was bought out by Neslies.

I don't think so... At the very least, they're still traded independently.

They have a few shops around the world (NYC being the only one in North America though )

I like the plain truffles best. Dusted with cocoa powder. It's hard not to eat the entire dang box in one day!

Scharffen Berger is really good. In fact, I'm going to be making some of my own truffles from scratch using Scharffen Berger chocolate. They're amazing (and actually pretty easy to make!)

I have not taken the tour though it's on my list. I did pick up one of their special edition bars. 75% cacao. El Carmen. AMAZING. Expensive (at $6.00) but I'll be savoring it for days.

K, they were bought out? Please God don't let them start making crappy chocolate. These guys are my goto gift for christmas for family (that I like).

Spiffnme, I'd really love your recipe/instructions on making truffels. PM it to me if you don't mind.

Yup. Hersheys bought 'em. Sadness...

This isn't the exact recipe, but this is very similar, and many others can be found online.

8 ounces semisweet chocolate, chopped into 1/4-inch pieces
4 ounces unsweetened chocolate, chopped into 1/4-inch pieces
2/3 cup heavy cream
2 tablespoons unsweetened cocoa, sifted
2 tablespoons confectioners' sugar, sifted

Place 8 ounces semisweet chocolate and the unsweetened chocolate in a 4-quart bowl.
Heat the heavy cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil. Pour the boiling cream over the chocolate. Allow to stand for 5 minutes, then stir until smooth (now you have ganache). Refrigerate the ganache for 1 hour until firm but not hard.
Line a baking sheet with parchment paper. Using a tablespoon of ganache for each truffle (approximately 3/4 ounce), portion 24 truffles, evenly space onto the parchment lined baking sheet. Refrigerate the ganache portions for 15 minutes (so the ganache will be firm enough to roll into truffles). When the ganache is firm enough to handle, remove from the refrigerator and individually roll each portion of ganache in your palms, in a gentle circular motion, using just enough pressure to form smooth rounds. Roll 16 of the rounds in 2 tablespoons cocoa and separately roll 8 in the confectioners sugar until completely covered. Store the truffles in a tightly sealed plastic container, in the refrigerator. Remove about 1 hour before serving.

(personally I roll all my truffles in cocoa powder. I don't roll any in the powdered sugar)

So at the risk of sounding like a total n00b, and bearing in mind that See's is my primary reference point for chocolates, truffles don't have anything in them but chocolate?

In reply to:

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In fact, I'm going to be making some of my own truffles from scratch using Scharffen Berger chocolate.

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Craig, we've always been pretty good buds, huh? Christmas is coming!