Bergamot luck

Sabine

bergamot truffles-19

I was so delighted to find bergamots at the market lately, or rather they found me, making their way into my basket disguised as organic lemons. Not really paying attention, that´s what I mistook them for. Back home I realized what little golden gems I had purchased – bergamots aren´t so easy to get, and finding them without even searching seemed like doubled luck to me. Besides, they made a very special food moment come alive.

Years ago, I had bergamot flavored chocolate bought from a tiny chocolaterie on the Spanish island of Mallorca. For a few precious food-filled days, my husband and I had escaped there from the coldest German winter I can remember. At a time when my chocolate universe was built of not very much more than the dark side, the white side, and the milky way in between, the delicate notes of bergamot leaving that subtle aftertaste on my tongue were a challenge and a revelation: so different, so unexpected, so good. Needless to say I enjoyed the rare pleasure to recreate that palate-tickling sensation now and allow for it to take me back to that long gone vacation.

I´m dazzled each and every time how easy it actually is to stir together a beautiful ganache, then add the flavors that match my mood (and the content of my pantry). Here, both the juice and zest of the bergamots infuse the truffles with their incomparable bouquet, making them slightly tangy at the first bite, and mysteriously fragrant, almost spicy at the second.
bergamot truffles-15

I´ve made these truffles over and over again, and I intend to do for as long as it´s citrus season. Now in case you´ve got plans to make someone happy tomorrow, all you need to do is go to the market and make some bergamots pick you. Just pretend you´re so not looking for them, and if it´s your lucky day, that´s when they´ll all come out of their hidings.

bergamot chocolate truffles (makes 18-20 small truffles, volumes can be easily doubled):
115 g dark chocolate
juice and zest of 1 bergamot
65 ml cream
15 g butter
2 tbsp mild, runny honey
unsweetened cocoa powder

Break chocolate into small chunks and placein a bowl.

In a small saucepan, bring all other ingredients so a soft boil, allow to simmer for a few minutes, until slightly thickened.

Pour the mixture onto the chocolate chunks, stirring until completely melted. The mixture should be of a paste-like consistence. Leave to cool.

Once cooled, shape about a teaspoon of your ganache into round balls.

Roll each ball in cocoa powder until completely covered.

Can be stored at room temperature or in the refrigerator for about 1-2 weeks (take out from the fridge a few minutes before serving).

⚜

Bergamotte-Schokoladentrüffel

bergamot truffles-12

Einer banalen Verwechslung, vielleicht auch meiner Kurzsichtigkeit, verdanke ich den Erwerb der ersten Bergamotten (ein eigenartiger Plural) meines Lebens. Ich wollte eigentlich Bio-Zitronen, habe mich kurz gewundert, wie klein und rund sie doch sind, und habe sie doch ziemlich arg- und achtlos eingekauft. Ein Glücksfall! Für mich war es die seltene Gelegenheit, einem ganz besonderen Geschmack nachzuspüren, der mich lange nicht losgelassen hat: dem von Bergamotte-Schokolade. An einem milden Märztag vor vielen Jahren – das war zu einer Zeit, als zumindest ich nicht viel mehr kannte als weiße, dunkle und Milchschokolade – habe ich einmal in einer winzigen Chocolaterie auf Mallorca gekostet und dieses unvergleichliche, vielschichtige, ein wenig geheimnisvolle Aroma nie mehr vergessen.

bergamot truffles-18Immer wieder bin ich verblüfft, wie einfach es ist, Schokoladentrüffel selber zu machen und ihnen die verschiedensten Geschmacksrichtungen zu verleihen, ganz wonach einem der Sinn steht und je nachdem, was das Gewürzregal gerade so hergibt. Macht einfach Spaß! Diese hier sind ein ganz klein wenig säuerlich auf den ersten Biss und ätherisch, würzig, herb und leicht scharf auf den zweiten – das ganze unnachahmliche Bouquet der Bergamotte eben. Ich hoffe, ich bekomme sie noch ein paar Mal in die Finger, bevor die Zeit der Zitrusfrüchte wieder zu Ende ist. Und vielleicht habt Ihr ja auch das Glück, welche aufzutreiben und – vielleicht schon morgen, wenn Ihr ganz schnell seid – jemandem damit eine süße Freude zu machen!

Bergamotte-Schokoladentrüffel (ergibt ca.18-20 Stück):
115 g dunkle Schokolade
Saft und Zeste einer Bergamotte
65 ml Sahne
15 g Butter
2 EL milder, eher flüssiger Honig
ungesüßtes Kakaopulver

Schokolade in kleine Stücke brechen und in eine Schüssel geben.

Die übrigen Zutaten in einem kleinen Topf sachte zum Kochen bringen und ein paar Minuten köcheln lassen, bis die Flüssigkeit etwas eindickt.

Die heiße Mischung auf den Schokoladenbruch gießen und verrühren, bis die Schokolade geschmolzen ist und man eine pastöse Mischung erhält. Abkühlen lassen.

Aus der abgekühlten Masse teeloffelgroße Portionen abstechen und in den Händen zu Kugeln formen.

Die Ganachekugeln in Kakaopulver wälzen, bis sie vollständig damit bedeckt sind.

Bei Raumtemperatur oder im Kühlschrank (dann ein paar Minuten vor Verzehr herausholen) aufbewahren. Die Trüffel halten sich ca. 1-2 Wochen.

bergamotes&truffles box3

37 Comments

    1. for someone as much in love with chocolate as I am, truffles are a heavenly delight, and these ones in particular, since as you say bergamot is quite special! Thanks for your lovely note !

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  3. I LOVE the smell and taste of bergamot, but sadly have never seen the actual fruit, just products made from it. I think I need to go on a big search for them at our luxurious market hall.

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  4. I almost always have Bergamot essential oil in the house, but have never seen them – so far as I’m aware. I thought they’d be orange coloured. I’ll look out more carefully in future.

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      1. 🙂 I´ll send some to both of you.
        Alternatively: why not sent your husbands on a last minute task for Valentine´s day? Just a thought 😉

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  8. I am fortunate to have a Bergamot orange tree. The fruit on it are still green. For those who have room in their garden and if the climate is right: grow one. Mine is in a pot. Too bad that I can only imagine the taste of that chocolate.

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  9. Reblogged this on Life is But This and commented:
    Sabine’s recipe sounds delicious, her photographs and her writing are amongst the best of their genre. I have a bergamot orange tree but never thought of making truffles with the rind. It’s still summer in Sydney and the fruit on my tree are still green; I am looking forward to harvest.

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    1. I´m unable to imagine how amazing the truffles will be when flavored with home grown bergamot, Mary. Please, please, let me know. Sending lots of love to the southern half of this planet. Sabine xxx

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  17. These look decadent and delicious and what a great way to use bergamot. I live the smell of them. I really like the way you describes that moment discovering that chocolate can be so much more. It really opens your world! I really want one of these!

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