Seems like almost everybody was visiting DC between Christmas and New Year’s this season. I suppose it made up for the fact that everybody who normally lives here split town. It meant that I got to go out for lunch with Lindsay, and that I had a colleague from the Bay Area drop by with his daughters for lunch.
During their break from the museum tours, the three of them came by, enjoyed some of my leftover Christmas cookies, and chatted. They also brought me a box of Teuscher champagne truffles straight from the San Francisco shop.
You may be wondering just how often I will write about these things. It’s a fair question, since I have gotten some from Chicago, Philadelphia, and Boston since starting this blog back in July. The answer: this is Teuscher’s specialty, so get used to it.This batch of truffles featured a milk chocolate shell that was soft and easy to bite into, with a dusting of powdered sugar on top to make the entire truffle just a bit sweeter.
The champagne center was super sweet, as it should be, but is sufficiently small to prevent the sweetness from overpowering the truffle. Instead, a silky dark chocolate ganache forms most of this well-balanced truffle. Another win for Teuscher.
Have you ever had the Teuscher champagne truffle? What did you think?