In celebration of St. Patrick’s Day, Logan Square chocolatier Katherine Anne Duncan led a truffle making class with an Irish twist on Friday, March 7. Families, couples and friends learned the secrets to making the truffles at the sold-out event hosted by Katherine Anne Confections (@kachocolatier, 3735 W. Armitage Ave.).
The Foundation — Chocolate
Katherine Anne Confections created an inviting atmosphere for the event. Attendees were invited to come in, take off their coats, and enjoy a glass of wine or some vanilla beer and sample chocolates.
“Just like wine, taste chocolate sweetest to darkest,” Duncan says. She instructed guests on chocolate tasting as she passed around white chocolate, milk chocolate, semi-sweet chocolate and dark chocolate morsels.
“If you want to eat chocolate for your health, the way I do every day, you want to go 70 percent (cocoa) and higher,” she adds, noting that her personal preference stops at 72 percent, as do the chocolates she serves.
As attendees decided on a foundation for their truffle, Duncan passed around Bailey’s, St. Germain and Rosewater, as well as other ingredients to smell. Attendees then split into groups based on chocolate preference. Very few guests choose white chocolate.
Make Your Own Truffle
An eclectic group of truffle-makers attended the class. After trying a box of truffles last year, one neighborhood couple decided to take a class.
Kelly Costello, an attendee, gave the class as a gift to her family.
“My mom likes chocolate; my dad likes wine,” she says.
The Costello family choose the American-favorite, milk chocolate. As they “brainstormed how to make a truffle,” groups talked about complementary tastes. After deciding that Bailey’s would pair better with dark chocolate, the Costello family planned a Chipotle, orange and Rum milk-chocolate truffle.
About five groups were formed, each made their own truffle creation. Like a cookie exchange, at the end of the night, each guest took home a St. Patrick’s Day truffle box with a sample from each group.