My boyfriend recently treated me to a lovely box of truffles from Beacon Hill Chocolates (hereafter referred to as BHC). I will review 2 of them today and 3 more on Friday.
BHC doesn’t make their own truffles. Instead, they sell truffles made by other chocolatiers.
Alas, they don’t credit the chocolatiers in their shop or online store. I recognized some by Moonstruck and Michel Cluizel. If y’all know the original makers of the truffles that I’m about to review, please do leave a comment!
First up is the big rectangular dark chocolate truffle with its sprinkle of coarse salt. It was an Olive Oil and Sea Salt truffle, described by BHC as, “Dark chocolate ganache infused with a touch of olive oil and topped with sea salt. A sweet and savory favorite.”
Its ganache was smooth and creamy, with an incredibly satisfying velvety texture. It was deep and dark and dusky, while the salt added flashes of bright sour/salty flavor.
This truffle was simultaneously simple and complex. I could disappear into its depth for days. An OMG.
Gingerbread Caramel was a cute little milk chocolate windmill. BHC describes it as, “Soft caramel flavored with a blend of spices and roasted almonds, inside a milk chocolate windmill shell.”
The milk chocolate shell looked rather grainy but had a surprisingly smooth melt. The caramel filling was thickly runny.
It first tasted of gingerbread spices, mostly clove with a hint of ginger. The initial spice notes then gave way to the lovely complexity of burnt sugar.
There was a slight grit to the caramel, which I thought was tiny bits of spices. Now that I’ve read the BHC description, I bet those were actually tiny bits of almond.
This was a fine and tasty treat but just a skotch on the overly sweet side. An OM.
Come back on Friday for the rest!