Essencia Artisan Bakery and Chocolaterie is a unique bakery and cafe in historic downtown Yakima. The warm colors and open kitchen are an inviting backdrop for the wide range of breads, pastries, desserts and delicious drinks. Breads are baked in the full artisan tradition, using long fermentation doughs and local products including milled wheat, all shaped by hand.
In addition to a full range of espresso drinks, they serve unique drinks based on rich Chocolate Essence, and make their own fragrant and popular Chai, from a traditional recipe.
Pastry Chef and owner Ivone Petzinger is a graduate of Johnson and Wales Culinary Institute. She is responsible for the large selection of mouth watering desserts and pastries, including mousse cakes, tarts, and truffles. Her attention to detail and welcoming presence provide a delightful experience for anyone working in, living in, or visiting downtown Yakima.
Raspberry Truffles
"Though this recipe is deceptively simple, the results are not. The truffles should melt at body temperature, providing an immediate and intense sensation in the mouth, and giving a full olfactory and gustatory chocolate experience that is difficult to forget." - Ivone Petzinger
8 oz of semisweet or bittersweet chocolate, chopped
4 (liquid) oz of heavy cream
1 tbsp of unsalted butter (room temperature)
1 tbsp of Chambourd liquor
3/4 cp of unsweetened cocoa powder
In a medium saucepan bring the cream to a boil. Add chopped chocolate, and stir until completely melted. Add the butter and liquor, and mix well. Let it rest until it begins to set. Mix well. Using a piping bag, pipe medium amounts onto waxed paper. Let it rest until firm or place in the fridge to set. Put cocoa powder in a sealable bag and add a few truffles at a time. Shake gently to coat. Remove the coated truffles and repeat with the remaining truffles.
* Other liquors may be used for flavor: Cointreau, Kahlua, Amaretto, etc. Small pieces of dried fruit may also be used for a different texture: i.e. apricots, cherries, peaches, or even roasted almonds or hazelnuts. |
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From JUICE, The Latest on Washington Wine Country, December 2004
From JUICE, The Latest on Washington Wine Country, December 2004
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