History

Dan and Jael Rattigan founded French Broad Chocolates in 2008, opening the Chocolate Lounge on Pack Square the same year. Their bean-to-bar factory on Lexington Avenue is one of the few in the US that buys cacao direct from cooperative farms in Peru, Nicaragua, and Madagascar. The truffle programme features seasonal flavours alongside core year-round options.

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Common allergens: Dairy, Tree nuts (some flavours)

Make it at home

Yield 24Hands-on 45 minTotal 4 hrDifficulty Intermediate

Ingredients

  • 300g dark chocolate (70 percent cacao single-origin if available; Madagascar or Peru profile recommended), chopped fine
  • 200ml heavy cream
  • 30g unsalted butter, softened
  • 1 tbsp light corn syrup or glucose (gives a glossier ganache)
  • 1 tsp vanilla bean paste
  • 1/2 tsp flaky sea salt (Maldon)
  • For the bourbon variation: 2 tbsp Tennessee bourbon, added at the butter stage
  • For coating: 200g additional dark chocolate (tempered) OR 100g cocoa powder for rolling

Method

  1. Place chopped chocolate in a heatproof bowl with butter and corn syrup.
  2. Bring the cream to just below a simmer in a small pan; do not boil.
  3. Pour hot cream over the chocolate. Let stand 90 seconds without stirring.
  4. Stir gently from the centre outward in concentric circles until you have a glossy emulsified ganache.
  5. Stir in vanilla paste, sea salt, and bourbon if using.
  6. Pour ganache into a parchment-lined 20cm square tin. Refrigerate 2 hours until firm but pliable.
  7. Scoop into 24 walnut-sized portions with a melon baller or small spoon. Roll each between palms to a smooth ball; work fast to prevent the ganache from melting.
  8. For cocoa coating: roll each ball generously in cocoa powder, tap off excess.
  9. For chocolate-dipped: temper the additional 200g chocolate (melt to 45C, cool to 27C, warm back to 31C). Dip each ball with a fork, let excess drip off, place on parchment. Sprinkle a flake of Maldon on top while wet.
  10. Refrigerate 30 minutes to set the shell. Serve at room temperature for the proper ganache texture.

Tip from the editors. Single-origin chocolate matters more than the cocoa percentage; a 70 percent Madagascar tastes radically different from a 70 percent Ecuador, and that single-origin character is what makes French Broad's truffles distinct from mass-produced ones.

Where to eat french broad chocolate truffle

French Broad Chocolate Truffle in Asheville

French Broad Chocolate Lounge ★ 4.2

$ BakeryBean-to-bar chocolate, truffles, drinking chocolateDowntownWalk-in only

French Broad Chocolate Lounge on Pack Square in downtown Asheville opened in 2008 as the bean-to-bar chocolate maker's customer-facing room.

Worth the queueLiquid truffle drinking chocolate

TipThe factory and cafe at 821 Riverside Drive runs bean-to-bar tours daily; book on the operator site.

Directions

Mother ★ 4.6

$$ $12-18BrunchSourdough cafe brunchSouth Slope

Heidi Bass's Mother on Short Coxe Avenue earned a 2025 Michelin Bib Gourmand for the sourdough-anchored cafe menu, served Wednesday to Sunday until 14:00.

OrderWhatever sourdough sandwich is on rotation, plus a take-home country loaf.

TipLoaves sell out by lunch on weekends. Wine bar opens Wed-Sat evenings, after brunch service closes.

Directions

OWL Bakery ★ 4.8

$ BakeryNaturally leavened breads, laminated pastriesWest AshevilleWalk-in only

OWL Bakery (Old World Levain) on Haywood Road in West Asheville is the city's flagship sourdough and laminated pastry bakery, open Tuesday to Sunday.

Worth the queueOld World sourdough loaf

TipPastries land first, breads come out by 11:00. The Charlotte Street second location handles cake orders Thu-Sun.

Directions

OWL Bakery Charlotte Street ★ 4.6

$ BakeryCake shop and sourdoughNorth Asheville

OWL Bakery's Charlotte Street second location runs as a sit-down bakery and cake shop, the wedding cake and special-occasion arm of the West Asheville.

Worth the queueWhole celebration cake

TipWhole cakes need 72 hours' notice; the operator site takes the order. Walk-in pastry counter Tue-Sun.

Directions

Baked Pie Company ★ 4.0

$ BakeryWhole pies, by the sliceSouth AshevilleWalk-in only

Baked Pie Company in Arden, just south of Asheville, runs daily-changing whole pies and by-the-slice service. The signature pecan and chocolate-chess pies.

Worth the queuePecan pie

TipWhole pies need 48 hours' pre-order for guarantee; the slice case typically holds 12-15 varieties daily.

Directions

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