Robin Chocolates pomegranate truffle

I’ve gone off on pomegranates before, so I’ll spare you those details (but feel free to clicky clicky). And you know, I love pomegranate and I love chocolate – but alas, the combination isn’t always a winner. Bad Girl Chocolates* makes a kick-ass pomegranate truffle, so I had high hopes for the version from Robin Chocolates.

Like I mentioned yesterday, the technique behind Robin Chocolates’ molded chocolates is pretty astounding. This pomegranate truffle comes in a gem-like mold, like a rounded dome with facets cut into it. And it. is. perfect. The sides are thin and uniform, and the bottom seal is immaculately smooth.

The ganache inside has a nice texture, but I’m not blown away by the flavour. It has the tartness that I expect from a pomegranate ganache, but that’s about it. You’re left wondering if it’s pomegranate, or maybe a citrus combination (without the brightness) or maybe even sour cherry (not quite sour enough). I’m all for subtle, but this is a little too subtle for my taste.

You can buy Robin Chocolates here. Their online store isn’t up yet. If you ask very nicely they might ship stuff to you, but only if you live in the continental US.

* Disclaimer: I have breakfast with Kelly, the brains and hands behind Bad Girl Chocolates, once a month. She’s lovely, but even if I didn’t think she was lovely, I would recommend her pomegranate truffle.

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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