Making the ‘ugliest little truffle’ at the country’s best chocolate shop: Weekly Dish
LaRue Fine Chocolate owner Elizabeth McDaniel has carved out a space for herself as the village of West Greenville’s resident chocolatier.
More recently, she claimed the title of best chocolate shop in the country, topping the USA Today 10Best Readers’ Choice Awards list. The list was released June 18.
What initially began as a fun way to connect with her niece became a career change from wine distributor to Ecole Chocolat professional chocolatier program graduate and award-winning entrepreneur. McDaniel started LaRue in 2015 and opened its brick-and-mortar location in 2020 in Poe West at 556 Perry Ave. Since then, she’s woven her past into her present by offering chocolate, wine and liquor pairings.
A few weeks ago, the Greenville Journal paid a visit hoping to learn how to make one of her delicate chocolates at home. The Moo Who is described on the menu as “the ugliest little truffle.” It is sweet but unadorned.
Delicious as it is plain, it is delightfully easy to make at home and McDaniel took some time to teach us how. The recipe makes roughly 40 truffles.
Ingredients for ganache:
- 10 ounces milk chocolate
- 4 ounces heavy cream
- Pinch of salt
Ingredients for dipping powder:
- 2 ounces milk chocolate
- Cocoa powder
- Powdered sugar
- Salt
Instructions:
- Pour milk chocolate into a bowl. Set aside.
- Heat heavy cream with a pinch of salt because, as McDaniel said, “salt makes everything better.” Do not bring to a boil, but make sure the cream is hot enough to melt the chocolate.
- Pour heavy cream over separated milk chocolate. Stir mixture until incorporated.
- Pour mixture onto parchment paper and let sit overnight. McDaniel said you might be able to rush the process in the fridge but letting sit overnight at room temperature is best.
- Melt milk chocolate for dipping.
- Combine dry dipping powder ingredients.
- Break off a piece of cooled ganache and form ball in your hands. Let sit until firm.
- Coat truffle ball in milk chocolate. McDaniel places a small amount of melted chocolate on her hand and rolls the ball.
- Coat chocolate-covered ball with powder.
- Eat!
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Abyss, downtown Greenville’s swanky new raw bar, is now serving lunch. The business made the announcement on its social media June 16 and teased the menu. Options include a caviar roll, tuna toast and katsu squares.
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Beloved Laurens Road eatery Kitchen Sync announced last August it would add a second location on Greenville’s east side with new chef Ted Prater.
On June 16, the restaurant announced Soteria at Work, a subsidiary of Greenville-based nonprofit Soteria Community Development Corp., will make its tabletops. The result is tailor-made tables for the restaurant set to open in July. The partnership represents the restaurant’s support of the nonprofit with cornerstone values in preventing recidivism by teaching skills in custom carpentry.
Kitchen Sync’s new location will be at 2420 Hudson Road, Greer.
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