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.
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.
And don’t you think Smoked Paprika would be an AWESOME colour for kitchen appliances? MieleUSA please make this happen!