Chuck Siegel, owner and chief chocolatier of Charles Chocolates, shows Bay Area Bites readers how to make their own easy and outrageously delicious chocolate truffles. Stephanie Rosenbaum tries out his technique at home.
Archive for December 13th, 2008
About a month ago, I wrote about Fuyu persimmons, which are one of my favorite fall fruits. This week, I’d like to extol the virtues of the Hachiya persimmon. Hachiyas are the misunderstood fruit of winter: although they are sweet and wonderful when baked into cakes and puddings, many people are afraid to eat them because they are truly awful when immature. A firm Hachiya is extraordinarily astringent and inedible. I admit that taking a bite out of one is sort of like eating an unripe bitter walnut while suddenly having all the moisture sucked out of your cheeks and tongue. But there’s a very simple way to avoid this: don’t eat Hachiyas until they’re ripe.