BELGIUM/UK. The new Godiva Chocolatier Truffle Collection was unveiled at the House of Godiva in Mayfair, London, last week.
The six new creations will be available from January 2006 in time for the Valentine’s Day promotion. A Scratch & Win ticket will be slipped under the chocolates to allow winners and a lover of their choice to embark on a dream holiday with Club Med.
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Drinks consultant and writer Ben Reed of IP Bartenders demonstrates how best to appreciate the six new flavours with various types of liqueur | |
The new truffles marry the flavours of chocolate and fruits such as strawberry, raspberry, apricot, pear, cashew and coconut. Traditionally, truffles are made of a thick chocolate layer enveloping a core of ganache, butter cream, whipped cream or mouse, and then covered with chocolate flakes, chocolate shavings, sugar or cocoa powder.
The new collection comes in boxes of 12 retailing at £11.50 (US$20) and a box of 24 retailing at £21.00 (US$37). It will be presented to buyers at TFWA World Exhibition next week (Stand: Yellow Village F33).
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Greta Elaut, Assistant Training Manager, Godiva Chocolatier (top, right), extols the virtues of the new Truffles Collection over a truffle-coating session with journalists. The truffles marry the flavours of chocolate and fruits such as strawberry, raspberry, apricot, pear, cashew and coconut | |
The collection consists of six rich flavours:
Strawberry Truffle: Designed for the “sensual lover”, the fruit mousse core is covered in fondant chocolate and sprinkled with a mix of caster sugar and strawberry powder.
Raspberry truffle: The truffle, for the “fun-loving lover who enjoys life to the full”, is made of raspberry mousse core covered in chocolate and dusted in caster sugar and raspberry powder.
Apricot Truffle: For the “tender lover”, milk chocolate mousse and apricot pulp covered in milk chocolate made up this truffle, which is adorned with an orange stripe reminiscent of the colour of the apricots.
Pear Truffle: For “lovers who like to tempt and tantalise their senses”, this blend of milk chocolate ganache is flavoured with pear. The fondant chocolate shell is adorned with a green stripe, indicating the pear.
Cashew Truffle: The truffle for the discerning offers a creamy ganache core made of cashew puree covered in white chocolate and adorned with small pieces of cashew nuts.
Coconut Truffle: Coconut cream in milk chocolate covered in coconut shavings is the flavour proposed to the exotic lover.
For details, contact Gerry Murray, Godiva Chocolatier, tel: +32 2 422 1711, fax: +32 2 422 1715, email Gerard_murray@godivachoc.com
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