Seth Ellis Chocolatier coffee truffles

Photo credit: Rick Levine

I’m a sucker for coffee-flavoured anything. And coffee and chocolate is one of my favourites. The flavours go so nicely together, with the coffee enhancing the chocolate-ness of chocolate. And, let’s face it, if I can get a kick of caffeine while eating chocolate – or at least, the perception that I’m getting a kick of caffeine – that’s a great thing.

Seth Ellis Chocolatier’s coffee truffle doesn’t disappoint. In a nod to yesterday’s post about molded chocolate shells, the shell on this truffle is lovely. It’s perfectly uniform, and just thick enough to hug all the coffee ganache that’s waiting inside.

And oh, what a coffee ganache. It’s like staring into a cup of freshly brewed dark roast coffee, taking a deep breath, and feeling like you’re falling into a pool of deep, dark, slightly bitter deliciousness. The coffee and chocolate compliment each other perfectly, bringing out the fullness of both flavours. It’s divine.

Seth Ellis chocolates are available at select locations in the Denver/Boulder area, and that page will soon be updated to reflect the five NYC Whole Foods that now carries them. You can also buy them online through It’s Only Natural Gifts or through Foodzie.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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