Silky, salaciously smooth squares of chocolate ganache dusted with a blizzard of cocoa powder. Um, yes please.
I return with a small suitcase’s worth of chocolate truffles. More specifically,truffles. And judging from the long lines at the duty-free section at Tokyo’s Narita Airport whenever I’m there—with travelers from across the world each stacking half a dozen boxes of truffles in their checkout baskets—I’m far from the only one obsessed.is a brand of semi-high-end Japanese chocolate, kind of like Godiva .
, but otherwise have no extra embellishments, toppings, or fluff, just made with a singular focus on the one thing that truly matters: flavor. In my 27 years of chocolate snobbery , these are the best truffles I’ve ever had. Royce’s truffles have this decadent, silky creaminess about them , that’s just so ridiculously rich and satisfying as it melts in your mouth and coats your tongue.
Since I polished off the last box of Nama Chocolate just a month after my trip earlier this year, my cravings for them have become too strong to repress. I had to make my own. So I puttered about the kitchen for a few days, doing some research and tests, and came up with a recipe that, if I may say so myself, might give Royce a run for their money.
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