Truffles and bonbons from French Broad Chocolate, the bean-to-bar maker whose Chocolate Lounge sits at 10 S Pack Square in downtown Asheville.

Jael and Dan founded French Broad Chocolate in 2006 after running a restaurant called Bread & Chocolate in Costa Rica. The company makes bean-to-bar chocolate in Asheville, and its current cacao origins include Nicaragua, the Dominican Republic and Uganda. The Chocolate Lounge at 10 S Pack Square sells artisan bonbons and caramels and a menu of drinking chocolates; the Chocolate Factory and Cafe is at 821 Riverside Drive.

Where to eat French Broad Chocolate Truffle in Asheville

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Make it at home

Serves 244 hrIntermediate

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.

Editor tip. 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.

Common allergens: Dairy, Tree nuts (some flavours).