FAQs
Over 25 Years of Chocolate Truffles
You actually make these?Yes, I do, and I love making them! I was blessed with the best mom-in-law ever: Kathy Van Gieson is simply an amazing woman who, among her many talents and endeavors, had a little shop in Orland, CA where she made these marvelous little bonbons. More than 25 years ago she shared the recipe along with a few of her secrets with me. I, in turn, promised to never divulge her recipe...to anyone.Of course because I can never leave anything alone, I have tweaked and adapted it over the years—making and learning from mistakes along the way ;-)
May I have the recipe?Nope. It's not mine to give.
How many do you make?Generally I use about 25 pounds of chocolate, which translates to 400-450 truffles, each year. In 2013 I made just under 1,000 truffles...oh, my goodness, never again! In 2014 I had Gigi and Alicia help me roll, dip, and decorate; Alicia made her famous gumbo - it was great fun! Now that Steve and I are in the East Bay, I'm pretty sure Alicia and Gigi aren't going to come out here for two days during Christmas so that I can then put them to work 😁 2017 update: Seriously, I really should be more careful about saying, "never!" ...just over 40 pounds of chocolate this year. 2019 update: This year Steve and I made not quite 900 truffles, which - after about 800 in 2018 - is looking like the new normal.
How long have you been making them?I began making and sending them out Christmas of 1998. I have made them every year since, with the exception of 2015 after Geoff's accident.
How long does it take to make them?To make the six flavors (dark, triple milk, cherry almond, mint, peanut butter, and salted caramel)—shopping, cooking, rolling, dipping, decorating, wrapping, and packaging them with cards—takes about 60 hours.
What's in them?Chocolate, dairy, eggs, nuts,... ingredients you'd expect. I make every effort to use the freshest, certified organic, sustainable, non-GMO, BHT and BHA-free ingredients, including eggs from free-range, vegetarian-fed hens (even when—especially when!—indulging, I take what I put into my body very seriously). And love! While I'm rolling, dipping, and wrapping truffles, Steve and I share our favorite memories of you and the blessing that you are to our lives. Your truffles truly are filled with love, laughter, and gratitude.
What chocolate do you use?My favorites are Valrhona, Callebaut, Scharffen Berger, and Guittard. I order the majority of my chocolate from Chocosphere. Joanne and Jerry are amazing! Every year, frantic, I call at the 11th hour to place my order. And every year Joanne is a friendly, calming voice as she patiently accommodates my losing track of time. She and Jerry go way above and beyond to get my order together before shipping cutoff time. And every year I promise myself that I will get my order in much earlier the following year 🙄 2017 update: Ghirardelli has added milk to both the semi-sweet and bittersweet baking chocolate. Disappointing.
What if I have dietary restrictions?They are ready-made for re-gifting! Which is exactly what you should do if you are vegan, or are sensitive to or have allergies to dairy, eggs, nuts, and/or soy. Feel free to pass along the love!However, all of the ingredients are gluten-free. 2019 update: I am working on a vegan recipe! The truffles will be ready for their debut in time to herald 2021.
How many calories are in each truffle?Hmmm, well, honestly, since I subscribe to the belief that, "People are so worried about what they eat between Thanksgiving and the New Year, when they really should be worried about what they eat between the New Year and Thanksgiving." anything I eat during the holidays, I never give a thought to. I actually have no idea.
How in the world do I open them?Be audacious! Just snip those elegant tops right off of them. A few years ago I saw the most exquisite embroidery scissors and thought, "How luxurious! Perfect for the desecration of those luscious, little works of art." Do not be surprised when one of these years I actually remember and get around to ordering them in time to ship along with your truffles! For the time being, any scissors will do.
When should I expect to receive my truffles?My goal is to get them out in time for you to receive them before New Year's. 2016 update: This year my school semester wasn't over until the 16th, so I really cut it close. 2019 update: Life happened! I apologize for finishing them so late this year.
Will you make them for Valentine's Day or Mothers Day?Nope. I've tried in the past, but between Texas weather not cooperating and the busyness of everyday life it was just too much. But I will continue to make them for you during the holidays every year!
How do I store them?Your truffles will keep for 5-7 days in a cool location, but I recommend storing them in the refrigerator and setting only a few out at a time (because they are so amazingly delicious at room temperature). They are good for up to 2 weeks if kept refrigerated or for up to 8 months if vacuum sealed and frozen.
What are the white streaks on the coating of some of my chocolates?Basically it's butterfat that has separated from the chocolate caused by any of the following: not letting the ganache (the filling) warm up enough before coating them, not cooling the coated truffles at the proper temperature, too much humidity when cooling the truffles, not tempering the chocolate coating properly, shipping, storage...and any combination of these. It makes me sad when it happens because I work hard to make them beautiful, but I make the coating myself (I do not use "dipping chocolate") and really do not have enough experience (or a commercial kitchen!) to be able to consistently prevent it from happening; fortunately, it has no effect on their flavor!2017 update: No more excuses; I am finally learning how to temper chocolate, as well as how to consistently create a proper emulsion of cream and chocolate, ensuring the most heavenly ganache. Admittedly, the weather (low humidity and unusually cold) showed compassion for my plight this year and made it much easier to achieve that satisfying snap in the coating. 2019 update: There isn't much I miss about the East Bay, but one thing I definitely miss is making truffles with 50°F temperatures and less than 40% humidity. 75° temperatures and high humidity over the holidays in Texas this year posed quite the challenge.
Why were the mint different this year (2016)?It was very odd, I went to five stores in Oakland and called two trying to find my secret ingredients for the mint and was unsuccessful, so I had to improvise. I learned a lot from the experience, including that I am able to order what I need online (no surprise there, it was just too late this year by the time I realized I couldn't find what I needed)...which I plan to do early in the game next year!2017 update: I ordered everything early, and was able to make and send out the mint truffles you all know and love.
Are there other flavors?I used to make cappuccino and espresso, but only a few people really enjoyed them so I no longer make those. Steve and I had an artisan chocolate weekend in SF a few years back, and after experiencing blue cheese truffles decided those would never make the cut. Though next year it's quite likely you will see some version of fudgy caramel ganache and sea salt.2017 update: I am so excited to announce the debut of my very own, long-awaited salted caramel truffle recipe! Creamy caramel centers blanketed by a caramel infused Valrhona ganache, enrobed in a choice of milk or semi-sweet chocolate, and finished with a sprinkling of Maldon Sea Salt Flakes. Utterly decadent. 2019 update: Look for an improved version of the salted caramel, as well as the new vegan flavor for the 2020 holiday season!
