• Rutabaga, Celery, Dill, & Smoked Chicken Soup
  • Matcha Whoopie Pies with Sakura Buttercream Filling
  • Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage
  • Mushroom Chicken Pie
  • Pistachio Wasabi Beets
  • Sichuan Chili Oil, and variety of cold-chicken-based lunches
  • Lemony Pea and Radish Salad with Mint
  • The Fort Greene
  • East African Sweet Pea Soup
  • Lazy, Rustic, Haphazard, and Amazing Sour Cherry Pies
  • Malaysian Chicken Satay
  • The Wildman’s iPhone App
  • Welsh Cakes with Dried Apricots and Candied Ginger
  • Farmhouse Pork with Black Beans and Green Peppers (and Trotter Gear)
  • Black Pepper Tofu with Pork
  • Peposo
  • Toasted Hazelnut Chai
  • Kentucky Coffee Spread
  • Banana Guacamole
  • Spicy Shrimp with Wine Rice
  • Double Ginger Chocolate Chunk Scones
  • Artichoke and Blood Orange Salad (with frisee, parsley, and cardamom)
  • Chevre Truffles
  • Clementine Sassafras Ice Cream
  • Jack is Closed (but you can vote for our pie on Sunday)
  • Our Wedding
  • Pecan Mole
  • Son-in-Law Eggs
  • Saffron Turmeric Cake with Meyer Lemon Sorbet, Argan Oil Whipped Cream, Almond Brittle, and Thyme
  • My Triumphant Return, with a Book Giveaway!

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Cinnamon Marzipan Sichuan Peppercorn Truffles

While I’m playing catch-up and trying to get back into the habit of blogging, here’s another set of truffles I made over the summer. I have a great love of the tingliness of Sichuan peppercorns in sweets as well as in savory dishes, and the flavor of them always makes me think of libraries and crinkling yellow pages of gorgeous old books. In a delicious way, I mean. If books were made of candy, this is what they’d taste like.

A few publicity announcements:

Our occasional restaurant, Jack, is mentioned in the Fall 2008 issue of Edible Brooklyn. You can see a scan of the cover and the page 11 article about us here.

And if you’re of a mind to stop by a bookstore or order a book to read about business and leadership, we were also mentioned on page 21 of Seth Godin‘s latest book, Tribes.

Incidentally, we went apple-picking last weekend.

We found that apple already bitten but still on the tree like that when we walked by. My youngest brother added the eyes.

Several apple pies later, we’re down to only about 30 pounds of apples left! Well. It’s time to get more creative with them.

2007: Pumpkin Seed Cocoa Nib Brittle
2006: Rosemary Currant Shortbread with Cumin Ginger Apples

Cinnamon Marzipan Sichuan Peppercorn Truffles
(adapted from Chocolates & Confections by Peter P. Greweling)
4 tsp ground cinnamon
60 g (2 oz) corn syrup
2 vanilla beans, split lengthwise
980 g (34 oz) 62% semisweet chocolate, tempered, chopped
490 g (17 oz) heavy cream
Ground sichuan peppercorns to taste
300 g (5 oz) marzipan
More chocolate for dipping

Set the chocolate aside in a bowl.

Stir together the glucose, cinnamon, and heavy cream in a saucepan. Scrape the seeds from the vanilla beans into the cream, then throw the beans in, too. Bring to a boil, whisking to break up the cinnamon, then remove from the heat and pour the cream mixture over the chocolate.

Stir the chocolate into the cream as it melts from the heat of the cream, creating a ganache/emulsion.

Make sure all the chocolate has melted. If it hasn’t, melt it very very gently over a warm water bath as needed.

Pour onto a baking sheet in a thin layer, and cover with plastic wrap directly touching the ganache. Set it aside until it reaches a “slightly firm, plastic consistency,” which should take about an hour.

In the meantime, roll the marzipan out into a square of about 10″x10″ and about 1/16″ thick. Trim the edges to make them nice and straight. Eat the trimmings.

Temper at least some of the chocolate you have for dipping. The best guidelines I’ve ever found on how to temper chocolate are by David Lebovitz, and you can read them here. The details he explains that made it finally make sense for me were using big chunks of seed chocolate instead of smaller chopped pieces, and removing what’s left of them once your chocolate is tempered instead of worrying about melting them in completely.

Coat one side of the marzipan square in chocolate.

Once it sets, flip the marzipan chocolate side down. Cut it into strips 1/2″ wide.

Stir the ganache and fill it into a pastry bag with a small plain round tip. Pipe two cylinders side by side and then a third cylinder atop and between the other two on each marzipan strip. Sprinkle some ground sichuan peppercorn on top to taste.

Leave them alone to set until they’re firm enough to handle. I did this by sticking them in the fridge for a few minutes.

Cut them into pieces about 1″ long.

Temper your dipping chocolate and dip the pieces. Put them on parchment paper until they set.

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9 Responses to “Cinnamon Marzipan Sichuan Peppercorn Truffles”

  1. mr.ed says:

    We harvested a station wagon load of
    Northern Spy’s near Chautauqua
    last month, making gallons of apple
    sauce and lots of Brown Betty’s and pies,
    now all gone. Like you, only a big box
    of tiny ones left, maybe more work to
    dissect than they’re worth. Having extra
    apples (or tomatoes) is not like having extra kittens!

  2. Danielle says:

    Mr. Ed – If only we went kitten-picking every fall as well! Dave keeps vetoing my suggestions about having kitten wedding bouquets or kitten wedding favors.

  3. Manggy says:

    Congratulations on the press mention! Hmm, now what to do with a ton of apples (that isn’t pie)? How about preserving as apple butter? :)

  4. How weird we just found each other – I’m sure we’ve passed you on the street at some point! I read about Jack in this months EB and was extremely curious about it. Now you’ve sealed the deal, I’ve got to check it out.

    Oh and those truffles, decadent. We are not bakers at all and every time I see something like this I wish I could bake.

  5. Gabi says:

    Very enticing truffles! I vote for kitten wedding favours- please send me a virtual one! The picture of the bitten apple is a classic :)
    Congrats on the press for Jack- wish I could come dine with thee.

  6. I was looking for Book “Chocolates & Confections by Peter P. Greweling”
    Thanks for posting “Cinnamon Marzipan Sichuan Peppercorn Truffles” from the same


  7. H.Peter says:

    I found your Blog on a Yacht Chef’s Blog.
    Brilliant entries.

    Calgary to Brooklyn…..too far. Too bad.

  8. [...] Pineapple Upside-Down Cake from eat me, delicious, Cranberry Butter from Fun Foods on a Budget!, Cinnamon Marzipan Sichuan Peppercorn Truffles from Habeas Brulee, Green Pumpkinseed and Cranberry Crispy Bars from Jerry’s Thoughts, [...]

  9. Amrita says:

    the apple’s funny! and your truffles look yummy…I once
    put cayenne pepper in a batch I had made…but peppercorns
    sound even more exciting!

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