Temptation lies near the cash register of Épicerie Boulud. Truffles, out in the open, piled high in sparkling glass bowls. How can you resist? That's the Caramel on the left, a seamlessly silky truffle with a base of dark chocolate ganache. They're all hand-rolled in a flurry of the darkest cocoa powder, a thin shell of tempered chocolate, and that dreamy ganache. Balance with a Champagne Truffle, bittersweet chocolate—just a few notches more bitter than the caramel—infused with champagne. It's just a hint, and you're guaranteed to miss the champagne if you devour too quickly. But that's what makes it a stellar chocolate truffle.
About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travel adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.