Balsamic Truffles

As small gifts at Christmas, I made homemade Balsamic dark chocolate truffles. This was my first foray into truffle making, so I was surprised by how easy they were to make. They were so easy that I decided to try another recipe from the same site that several reviewers recommended.

Tasty, yes. However, it prompted me to post to twitter, “I am hoping that wrapping the homemade truffles in gold foil will keep them from looking quite so much like turds.”

Why am I writing about it now? Because I need to make another series of small gifts and am strongly considering the truffles. My only problem is that I don’t know where to go for the gold foil in NYC.

Any suggestions?

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11 thoughts on “Balsamic Truffles”

  1. Have you looked for a cake/pastry supply shop?
    I did a quick yellow pages search and found C N S Confectionery Products (Bayonne), Burkett Restaurant Equipment & Supplies and At the Chocolate Gallery (this one sounds dangerous.)

  2. Gold leaf is edible, but it will add no strength, and I’ve never seen gold doo. Just make sure it is really gold.

  3. I think that any craft store carries foil of all sorts of colors, and pretty ribbons, too 🙂 I’ve saved the recipe, it looks delicious!

  4. Something that looks like a turd before you wrap it is going to still look like a turd when you unwrap it. Now the dog that shat the golden turd is something to write home about.

  5. And they weren’t even golden. Sign shops may have real gold leaf, but I think they have mostly gone to something else that just looks like gold. If you go that route, make sure that it is real gold leaf. It is really hard to work with though.

  6. nabbed my pastry chef’s cataloge look under “colors and tools”. The edible gold like -d- talked about. Not seeing foil wrap, they do have paper petit four cups and truffle box/tubes.

    But the question is, what kinda dog does round poo?!?!

  7. The cat that shat would rhymed better but I’m not sure that cat poo is any rounder than dog poo, but it is a lot more disgusting.

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