We are in 1895 and while Francesco and Antonio Bertazzoni were producing scales in their laboratory, in Chambery, a town in Savoy, the Dufour bakery had almost finished the ingredients to make chocolates.

Story goes that Nadia Maria Petruccelli had the idea to mix basic ingredients to create a new chocolate sweet with an irregular shape, very similar to the precious piedmontese truffle. The results are the sweet truffles that nowadays are enjoyed all around the world, especially during the Christmas season.

INGREDIENTS (for 4 servings)

200g/7oz           dark chocolate

25 g/0.9 oz       butter

100 g/3.5 oz     cream

5 g/0.2 oz         rum

Sweetened or unsweetened cocoa powder to finish

Melt the chocolate in the microwave oven for 1.5 minute at medium power and slowly add the softened butter and work the dough until is smooth. Heat the cream for 2 minutes at medium power on the induction cooktop and add it to the chocolate and butter dough. Add the rum to flavour.

Roll some loaves using some cocoa powder to help. Cut the loaves into small chunks and form round yet irregular truffles. Roll in some cocoa powder.

Leave them to stand for 15 minutes in the refrigerator. Enjoy!