Rupert & Rothschild Baroness Nadine
the restaurant
‘You could use store-bought honeycomb for this recipe but I prefer to make my own.’
The handmade chocolate and honeycomb truffles made in our kitchen by sous chef Anel Groenewald are a delight best shared with family and friends. Make them yourself to create an artisanal gift that looks as good as it tastes.
Even better, they last for up to two weeks, which means you can make a fresh batch, wrap them in an elegant box with ribbon, and rest assured that every last morsel will be enjoyed by the lucky gift recipient.
This recipe has two stages. Make the honeycomb first, then crush it and use it in the truffle recipe.
Nobody could blame you for treating yourself as you work. Keep some of the solid honeycomb aside, break it into rough chunks, then half-dip them into the melted chocolate of your choice.
For truly gourmet truffles, use the best quality chocolate and wafer flakes you can find. Sous chef Anel uses Valrhona dark chocolate and Feuilletine flakes from Wild Peacock. ‘You could use store-bought honeycomb for this recipe,’ says Anel, ‘but I prefer to make my own.’
Don’t forget to add a bottle of Classique 2020 to your handmade gift. The alluring aromas and balanced palate of our signature red wine make it perfect for pairing with these luxury chocolate and honeycomb truffles.
Written by: Justine Stafford
Welcome to the home of Rupert & Rothschild Vignerons. By entering our site – and our world – you acknowledge that you are of legal drinking age and are committed to enjoying our wines responsibly.