Editor's Choice: Seattle Chocolates

As anyone who’s ever walked a food show with me knows, when someone mentions sampling chocolate, I’m there. So when the opportunity to sample J.Truffles from Seattle Chocolate came, I was more than ready. Visually, the truffles are cool-looking. They look like little pyramids—sort of little chocolate architectural wonders, complete with different designs on each one.

So much for visuals, it was time to go exploring, so to speak. Fortunately, the truffles came with a photo sheet telling what was inside each one. Always a good thing, in case there’s something, in my case coconut, you don’t want mixed in with your chocolate.

I have developed a real fondness for dark chocolate over the last few years, so my first pick was the Magma 65 Dark. Besides looking good, the taste of the dark chocolate shell blending with the dark chocolate ganache was sensational. It’s the “signature truffle” of the line for good reason.

Later in the day, it was time for another visit to the “pyramids.” This time the choice was a Cherry Praline. Labeled as a “new American classic,” it was almost my civic duty. Again a winner. The rich taste of cherries, combined with pecans in dark chocolate ganache—what’s not to like?

Actually, I think probably everything in the line, which also includes Crème Brulee, Pure Vida Café and Savory Hazelnut, is a delicious treat. And since I’m all for “bread and circuses” I think the presentation of the architectural gems make them a fun gift as well.

For more information on J. Truffles from Seattle Chocolates, visit www.seattlechocolates.com.

Barbara

Editor's Choice: Fungus Among Us

For as long as I can remember, I've had a deep-rooted aversion to any food with mushrooms. I grew up picking them out of salads, soups, sandwiches and stroganoffs, and it wasn't until my first Fancy Food Show that I considered the possibility that there might be an edible fungus out there that I actually enjoyed — truffles, to be exact. A far cry from their ubiquitous, chewy button-mushroom cousins, truffles lend an earthy, savory aroma to a variety of dishes, and I've even found a restaurant around the corner from the office that serves truffle-oil French fries.

You can imagine my excitement then, when I found out that Fungus Among Us was introducing a Truffle Mustard! The whole-grain mustard contains pieces of black truffle sourced from Tuscany's Forcoli region, and is meant to be used anywhere you use traditional mustard. When you open the lid of the jar, there is absolutely no doubt that you just opened a truffle mustard. The truffle aroma is powerful, but the product will last, as a little bit goes a long way. I mixed some into an egg salad for an upscale twist on a Sunday-afternoon classic, and it brought something special to the spinach quiche recipe that called for mustard. Because retro is so popular right now, the mustard would be a great modern spin on a classic deviled egg recipe.

Be sure to take a look at the other great truffle products from Fungus Among Us at www.fungusamongus.com.

-Stephanie

PS — Don't forget to check out Associate Editor Ashley Trent's favorite mustard, too!