Almost exactly ten months ago, I told you about how I became a movie star. I told you about filming for Tropfest, about my friends’ gorgeous Alice in Wonderland-esque Lights! Canberra! Action! film, and about the “caramelised” peanut butter kaya cookies I made for the film shoot.
What I didn’t tell you, though, was that on the morning of my Tropfest Extra debut, I awoke to find the following on my doorstep:
This gorgeous box came to me courtesy of Lorraine of Not Quite Nigella, as I had days earlier won her giveaway for a selection of truffles from Colefax Chocolates. (Little did I know, last December, that within a year Lorraine and I would be the bestest of Spy Lady friends…)
Unfortunately, the postman must have sat on the bubble-wrapped box at some point. As a result, many of the truffles arrived at my apartment broken and fragmented, little more than spectral shatterings of unidentifiable chocolate dreams.
However, I wasn’t too upset about this. The broken truffles proved perfect for sprinkling over my morning bowls of oatmeal, and the rest I was able to taste and review for you here (just so you know, I did eat these last year; it’s only the review that’s been a long time coming).
Colefax Chocolates are hand-made by Peter and Lisa Lee and their team of chocolatiers in Sydney, and the business has been family-owned since 1989. The photo above is their Cup Cake truffle, filled with raspberry marshmallow. Raspberry marshmallow, you ask?
Lookee you here:
Next up was the Acacia truffle with wattleseed ganache. I was really looking forward to this one, and found it pleasantly sweet and slightly fruity with a nice final kick of subtle spice and nuttiness.
This truffle was called Smooshy. No, I lie. It was the Enfin Mou with butterscotch caramel. I do like a good bit of butterscotch, so this truffle gets a tick. (In retrospect, I definitely should have melted this one over my morning porridge.)
Behold the Pepe, which is thankfully more Pepe le Peppermint Ganache than Pepé Le Pew. This truffle lived up to its name more than most, with an intense peppermintiness emanating from the rich ganache filling.
One of the prettiest truffles of the lot, the Mushroom with coffee praline and nougatine excited my heart. One half of the mushroom was filled with coffee praline and the other with nougatine, with both encased in smooth and silky-sweet white chocolate. The flavour was slightly richer, nuttier, and deeper than the previous truffles, and while I would have liked a stronger coffee flavour, I still enjoyed the taste overall.
There were other truffles in my pretty little box that day, including those flavoured with kirsch, orange fondant (save me! save me!), whiskey, cherry fondant, and passionfruit. I gave the alcohol and orange ones to my dad, who professed enjoyment when I asked his views, and savoured the others as part of breakfast over the following days.