Jerome Savin's life is chocolate. “I love doing it,” Bluff View’s Chocolatier says. “I love eating it, I love smelling it, there's something about the smell that puts a smile on your face.”
But this week it's Savin's job to put a smile on the faces of all his customers' Valentines.”It's the biggest week for the year so my average batches of truffles average anywhere between 650 pieces and we make close to 15 kinds of chocolate. So it's a lot of chocolates."
A full batch of these dark chocolate truffles can take more than 7 hours of boiling, mixing and melting. “I'm going to start making a ganache, which is pretty much heavy cream and chocolate,” Savin says. “So once that boils I'm going to pour that in here and melt all this chocolate.”
After the ganache is fashioned, it's another round of stirring before it's sent to cool to the perfect temperature. Making chocolate takes the perfect recipe of patience and timing, especially when you're relying on a tried and true method. “They are done the old-fashioned way,” explains Savin, “hand-rolled.”
And that's all this French-trained chef chooses. “When I moved to France, I moved into a hotel, my dad was the director. And we lived on the premises and that's how I got hooked up to chocolate."
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By: Latricia Thomas