First a rare French Perigord truffle (an exquisite, hard-to-find black mushroom) is encased in a decadent ganache made from 70% Valrhona dark chocolate, heavy cream, sugar, vanilla, and truffle oil. It's then further enrobed in Valrhona dark chocolate, rolled in fine cocoa powder, and transformed into La Madeline au Truffe from Knipschildt Chocolatier - the world's most expensive chocolate, clocking in at $2600 per pound...or $250 per truffle. Arrives nestled on a bed of sugar pearls, snug inside a bow-festooned silver box. Made-to-order (obviously) from Knipschildt.net.
- Lesley Scott
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