Miele USA, manufacturers of some of the world’s best home appliances, and lovely sponsors of #BlogTourNYC, were very anxious that we should guess the new colourway that they would be unveiling at the Architectural Digest Home Design Show.
So anxious in fact that they had given us each a clue in the form of a little box containing two luscious Vosges chocolate truffles. One of my truffles was a subtly intriguing and very delicious smoked paprika flavour, so I somewhat embarrassingly guessed Smoked Paprika for the new colour. However, after discussions over breakfast we realised that we’d all been given different truffles and that the name of the new colourway must in fact be Chocolate Truffle.
And what a truly delicious colourway it is – subtle, sexy and smoothly contemporary and just as rich and glossy as the finest chocolate ganache.
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The above is the only picture I managed to grab at the Home Show that looks halfway decent – the Miele stand was crowded that day. But funny to see me, my comfy boots and some of my fellow Blogtourists reflected in its glossy finish.
What you are looking at is the state-of-the-art Miele Combi Steam Oven in the new Truffle finish. As someone who bakes bread with a cast iron pan of water steaming on the oven floor, there is a lot I would do to get hold of one of these babies. The water reservoir for the steam is cleverly hidden behind top panel so no oven capacity is sacrificed and the control panel has step by step cooking settings for around 100 different meat, vegetables, fish and grains, meaning I would never have to buy a cookbook again! Possibly.
Anyway, as a little hommage to Miele’s new colourway I decided to make some chocolate truffles.
- 275g/10 oz dark chocolate (minimum 60% cocoa solids)
- 250ml/1 cup heavy (double) cream
- 50g/3 tablespoons unsalted butter (at room temperature)
- Cocoa powder
- Coconut flakes/dessicated coconut
- Crushed meringue
- Finely chopped pistachios
- Hawaiian pink sea salt
- Smoked paprika
- Break the chocolate into pieces (I used Guittard Bittersweet Chocolate Wafers) in an ovenproof bowl.
- Bring the cream to the boil (watch it like a hawk as it flares up quickly) and then pour it over the chocolate.
- Stir the mixture gently until the cream is fully amalgamated into the chocolate and you have a smooth chocolate 'sauce'. It will look curdled and scary to start but keep going.
- Leave to cool for 2 minutes and then add the butter in two stages, stirring gently until fully incorporated.
- When you have a smooth glossy ganache place it in the fridge for a minimum of 3 hours or overnight until the ganache has set firm.
- Remove the ganache from the fridge about 15 minutes before you want to finish the truffles. Using a 1 tablespoon scoop form small balls and finish rolling them between the palms of your hands so the surface melts slightly.
- Dust with cocoa powder or use your favourite toppings. I used cocoa powder, cocoa powder topped with a touch of pink sea salt, cocoa powder with a dab of smoked paprika, coconut flakes, finely chopped pistachios and crushed meringue shells.
I was curious to experiment with smoked paprika for these truffles. I coated some with cocoa powder and added the merest dab of smoked paprika on top and they turned out to be rather smokily beguiling.
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And don’t you think Smoked Paprika would be an AWESOME colour for kitchen appliances? MieleUSA please make this happen!
Once again Paola, an outstanding post!!! What a wonderful inspiration it was. I love Miele’s new truffle color as I love chocolate and shades of brown. Your photos are spectacular too!! I see quite a bit of touches you probably knew, but I learned, from the Brinson team during Miele afternoon photography workshop. The detail you capture on the inside of that truffle and the different flavors might just have me making a batch soon too. Thx for recipe 🙂
Thanks Deborah! You’re so encouraging 🙂 The recipe is pretty easy, so have fun with it. And yes a fabulous colour…
Hmmmmm. Love the recipe. Love truffles. Not sure about the oven… Fear it would date like an avocado bathroom….??
Think it goes well with wooden kitchens and I can’t think that avocado bathrooms EVER looked good, but yes it will be interesting to see how it dates.
So…I was wrong about the dusting cacao. I was thinking of another dessert. I guess I won’t be getting any of these little lovelies? Well enjoy! I’ll have to try making ones with the paprika, myself. Go Mexico!
Let us know how your paprika experiments work out. Ours got munched up pretty quickly…
The photography is excellent! Ah, Miele. So beautiful. Can NOT beat it.
Thanks Angela! By the way, how did you get a picture on your comment box?
Interesting! Love your photos. But I’m with Helen on the color. (It looks more like the color of the NON-chocolate type of truffle way more than chocolate truffle, although the photos might not accurately portray what it looks like in person.) You’re right, though, it’s super shiny! And smoked paprika would be better! 🙂
I REALLY want a Smoked Paprika coloured oven now.