Sea Island Life Magazine Fall/Winter 2014 | Page 11

ARTISANAL
AT HOME

For those who feel inspired to try their
hand at some sweet creations this season,
Cortney Harris, executive pastry chef at
Sea Island, has offered one of her favorite—
and simple—recipes for chocolate truffles.
Valrhona Manjari Chocolate Truffles
3 ounces heavy cream
10 ounces Valrhona No. 1 Grand Cru Manjari
chocolate, chopped
2 tablespoons butter, softened
1 ounce Grand Marnier liqueur

Clockwise from top left: Cortney Harris’ chocolate
truffles; Dandelion Chocolate’s hot chocolate;
Olive and Sinclair Chocolate Co.; brothers and
chocolatiers Rick and Michael Mast

New Kids on the Block

METHOD: In a saucepan, bring the heavy
cream and Grand Marnier to a boil. Pour
over the Valrhona No. 1 Grand Cru Manjari
chopped chocolate in a bowl. Let set for
1 minute, then stir until the chocolate is
completely melted. Stir in the softened
butter until smooth. Cover completely with
plastic wrap and refrigerate until set. Use
a small scoop to form the mixture into
balls of desired size and freeze for 1 hour.
Melt the remaining 5 ounces of chopped
chocolate and hand roll the frozen truffle
centers evenly. Set on parchment paper
and allow the chocolate to set completely,
and enjoy.

Sweet Endings

A snapshot of some of the country’s most
that many chocolatiers in business today
come from some rather unexpected careers

one of only a handful of chocolatiers in the

DANDELION CHOCOLATE PHOTO BY MOLLY DECOUDREAUX PHOTOGRAPHY;
OLIVE & SINCLAIR CHOCOLATE PHOTO BY DAVID BRAUD PHOTOGRAPHY

The Cook’s Parade

chocolate decoration: a chocolate nest, cre
correspond to a freshness in their perspec

FALL/WINTER 2014/15 | SEA ISL AND LIFE 11

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