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personality of each chocolate is key, all the while allowing the blends to remain steady. Gearharts uses the cream in each chocolate as the base for flavor, adding an array of ingredients before molding into the ganache. The ganache is made a day or two ahead of time, so as to set before it is coated and rolled in extra bittersweet. As Tim went through the many different ingredients—macadamia nuts, candied ginger, dried apricots soaked in French cognac, earl grey tea, natural cacao nibs, vanilla bean, dried Michigan cherries, cinnamon, Ancho chili, orange, pistachios, toasted coconut, dark rum, whisky, wine and so many others—my stomach began to growl thinking about all of the elements they use to craft these decadent treats. “I don’t think I could choose one chocolate as my favorite,” the artisan admits, “but the Malted Hazelnut is always a go-to.” A local staple, the Taj incorporates candied ginger, cardamom and rose into its bittersweet chocolate ganache. “Another of my personal favorites is the Mint Julep. The creamy milk chocolate infused with fresh mint and Kentucky bourbon before again being dipped in milk chocolate,” is one to reckon with he says. One of the different chocolates, the Maya, is started with rich, bittersweet chocolate ganache flavored with cinnamon, Ancho chili and orange before being dusted with cocoa. The ingredients he selects come from a variety of

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Profile for Ivy Publications

Wine & Country Living Fall 2016  

Charlottesville Wine & Country Living Fall 2016

Wine & Country Living Fall 2016  

Charlottesville Wine & Country Living Fall 2016