[Sca-cooks] Champagne Truffles Revisited

[Christine Seelye-King]

I sent the discussions about champagne reductions and truffles from a few
months back to our local truffle maker, Mistress AEthelwynn Thraedgild.
Below is her report on how it went. Adamantius, do you have any comments
that I could send back her way?
Christianna

Christianna,
First, the Champagne truffles, of which I still have a few for you to try.
As I said on the phone, I simmered an entire bottle of dry champagne down to
1/4 cup of syrup.  And syrup it was.  Tangy and tasty and very grapey.  I
made my usual batch of truffle with ~8 oz. semisweet chocolate, 2 egg yolks,
and 1 cube of unsalted butter and added the champagne syrup.  The grape
flavor does not come through so clearly but the tang sure does.  These
truffles are interesting.  Really.  Not my favorite and not the favorite of
one other taste tester.  When I get to feeling wiggy, I'll get a bottle of
Spumanti and try that.  I think a much sweeter champagne would taste better.
Yours in Service,
AEthelwynn