Comments on: Grape “Truffles” a la Michel Richard

By: Marketman

Marketman — Fri, 09 Feb 2007 08:38:28 +0000

goodtimer, I got the valrhona cocoa at cook’s exchange in Rockwell…they also have megamall and glorietta 4 stores… I have used it in several recipes and it is quite good…

By: goodtimer

goodtimer — Fri, 09 Feb 2007 07:24:20 +0000

where can one get valrhona cocoa? these grape “truffles” look yummy!

By: carol

carol — Fri, 09 Feb 2007 05:57:35 +0000

If one had the patience, it would be nice to dip the grapes one by one, while still bunched. Of course it gives away the surprise inside but the idea is tweaked to become ‘a bunch of grape truffles.’ Can’t wait to try this!

By: Sidekick

Sidekick — Thu, 08 Feb 2007 01:14:47 +0000

I’m wondering if the process is the same as we saw those chocolate coated apples in the Universal Studios that was sold at $3.50 to $4.00 each. My daughter loves to eat them thats why I’m planning to make one here.

By: Mila

Mila — Wed, 07 Feb 2007 23:57:54 +0000

I wonder if you could freeze the grapes before it’s dipped/rolled in chocolate or if you could freeze them after they’ve been covered in chocolate. A good food science experiment.

By: millet

millet — Wed, 07 Feb 2007 23:18:51 +0000

these look super! will definitely do them this weekend!

By: Sintea

Sintea — Wed, 07 Feb 2007 19:43:45 +0000

I am an avid lurker of your wonderful website for a few weeks now but I must thank you for this great post about these grape truffles. You just gave me an idea for a Valentine present for my hubby!:) Chocolates are aplenty here in the Switzerland. I just need to look for a great heart-shaped glass dish to present it with. Thanks again, Marketman, and keep your great posts coming!:)

By: Maria Clara

Maria Clara — Wed, 07 Feb 2007 17:42:14 +0000

Looking at your pictures give me the impression they are chocolate truffles made out of grape juice. Amazing how you transformed table grapes to another destiny for chocolate lovers. Indeed the Valrhona cocoa powder gave it another layer of flavor!

By: Grace Lopez

Grace Lopez — Wed, 07 Feb 2007 16:29:32 +0000

Thanks MM for this wonderful dessert. I will definitely do this over the weekend as special treat for my family.

By: mikael

mikael — Wed, 07 Feb 2007 15:39:40 +0000

i recall eating at the los angeles restaurant of michel richard, citrus, on melrose ave. in the late 80s, early 90s. when it opened it was judged the best restaurant in the US and
coined the label california-french cuisine. i believe citrus and its sister resto citronelle closed late 90s when m. richard moved to wash DC and concentrate on his east coast restos.