Has anyone tried any exotic flavor combinations that they can recommend?
Check out this site:
http://www.vosgeschocolate.com/
I saw her on Sugar Rush. She blends chocolate with sweet cumin, red pepper, paprika, etc. It doesn't sound very appealing to me but she is evidently quite successful.
My espresso/cayenne/cinnamon truffles get absolutely rave reviews... and I am NOT shy with the cayenne! Also made Guinness (yes, the beer) white chocolate once (really quite good), clove, cinnamint, etc. I'm convinced everything goes with chocolate!
I saw her on sugar rush also and was curious about the flavors. I tried making truffles one time and it didn't turn out too well. Truffles are my favorite chocolate candies and I would love to learn to make these things - 
one day. For now I'll settle on just eating them. I've never tried any of the exotic flavors but sure would be willing to.
Actual spices, but really good quality ones from our local organic market. Once you switch to REAL cinnamon, you will understand the difference... and most spices are cheaper since they're sold in bulk. I've also used food-safe essential oils, and you can get some really neat flavors. I'm thinking of experimenting with white chocolate and rosemary, or maybe sage.
What happened with the truffles? They practically make themselves, and don't really like it if the cook gets too involved in the process. 
Also, FYI, I ADORE Vosges conceptually, but I don't personally like the things I've eaten. Never gotten a truffle, but the chocolate bars have really, really subtle spice flavors, and I tend towards less of the subtlety. (Generally. Some things work much better as a hint, but others - like cinnamon, for example - I like to hit hard.)
What happened with the truffles? They practically make themselves, and don't really like it if the cook gets too involved in the process.
LOL, I think I was "too involved"...they just wouldn't get rounded right for me, they were too "sticky" if that makes sense. It may have been the recipe, but more than likely my handling technique. And this was years ago, like 8+...so I can't remember all of the specifics. I hear everyone say they are easy and it always LOOKS easy, but I did something wrong. Oh well, at least if I can eat them I'm happy enough... 
Yup. Just load 'em in a piping bag (at room temp) rather than trying to roll them into balls. Minimizes human contact, which the chocolate seems to like.
Also, you may have too much liquid if they're super-duper sticky, but usually it's just temp and/or too much handling (which just boils down to temp anyway).
Give it another try... if nothing else, you can eat it out of the pot with a spoon, or add more cream (or milk) to make unholy chocolate sauce.
OOHH! Thanks for the piping bag trick! I may just give 'em another try after all. I can definitely find a use for that yummy concoction if I can't get the truffles to work! Thanks again! (sorry it took so long to get back to you on this, I'm not usually online on the weekends). Nik
oooohhhh that sounds yummy! I can't wait... and I'll definitely have to try them. hmmm I have a little party on Saturday, guess I'll just have to whip some up! Thank you so much!
question..wasnt there a truffle recipe on this thread? I can't believe I thought I saw one.. I've never made truffles but would love to try.. does anyone have a recipe they would like to share.. I honestly thought I saw one.. 
.. well maybe once my new glasses come in I'll be able to see better..lol..
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