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.