Brouffles are a Truffle Addict’s Dream Come TrueNovember 3, 2014
- Mikka WeeWords
It has reached that point where hearing the word “Cronut” or “Doissant” makes me cringe. The idea of having another flaky donut sitting in front of me, collared with fake fruit syrup and a hardened glaze cracking away like sugary dandruff is mortifying and appetite-stifling. But just when I thought I’ve had enough of these dessert hybrids, Joseph de Roxas of Brownbaker Manila decides to augment brownies and truffles and aptly call them “Brouffles”, which are truffles on crack, enlarged into brownie-sized squares.
They are thick and luscious, with a smooth consistency comparable to Royce’ Nama Chocolate’s. When chilled, each bite is cool to the tongue and slow to melt in the mouth. The Classic Original Brouffle is a compact square of deep and intense dark chocolate flavors. It comes with a light dusting of cocoa powder and it will make you close your eyes in sheer contentment. The Blondie Brouffle is made with creamy white chocolate blanketed with powdered milk, while the earthy Green Tea Brouffle is a beautiful clash of matcha and white chocolate, generously dusted with green tea powder. Joseph tells me he wasn’t able to send over his Ferrero Brouffles, and I secretly hate him for it.
These brouffles are the most dangerously decadent homemade treats I’ve had in a while, converting me from a surreptitious truffle “taster” to an unstoppable brouffle binger. Forget those deceitful globular chocolate balls; to hell with their elegant packaging and sorry sizes. Brouffles are the real deal. It’s been almost a week since I had my Brouffle fix, yet I still open my fridge in the hopes of them magically reappearing. Sadly, they have not.
We get sent home-baked pastries from time to time to post on our Instagram, but there are special times such as this one when they deserve a bit more attention.
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