Chocolatier Nicole Greene of truffle truffle takes edible wedding favors to the next level with innovative flavor profiles and a touch of whimsy!
We caught up with the lovely Nicole Greene of Chicago-based truffle truffle to get the sweet scoop on her artisanal candy business and the latest trends in wedding favors.
GM: So how'd you get into the candy-making business?
NG: I worked for the Department of Defense, and knew that I wanted to do something really positive, something different. So I went to pastry school, and thought I'd get into cake making. Well it turns out my cakes were delicious, but hideous. What I took away from pastry school was a real love for chocolate.
GM: What sets truffle truffle apart?
NG: We're truly artisanal. Everything is done by hand, none of our processes are automated, and we put a real focus on quality over quantity. We balance an element of whimsy with gourmet appeal. I love to recreate childhood favorites, and really push the boundary of what people consider to be the norm.
GM: What inspires you?
NG: I bring the unexpected into the realm of confections. I have a real respect for the ingredients, and always have my eyes and ears open when I'm in the kitchen. I take herbs, vinegars, olive oils, and incorporate those into my candy.
GM: What trends are you seeing in the world of wedding favors?
NG: People's willingness to try different things is increasing, which I attribute to the popularity of the Food Network. Your'e also seeing a lot more of a variety in ingredients, especially ethnic foods, in every-day grocery stores. It's expanding peoples' palettes, and has opened the door for someone like me who likes to experiment.
GM: What are your most popular favors?
NG: People love our beer and pretzel products. Our Pinot Noir and Champagne truffles are very popular for weddings. Each time we come out with a new truffle collection, we introduce a new caramel too-right now I love smoky vanilla and Turkish coffee-that balance of sweet and savory.
GM: What suggestions do you have for the bride on a budget? Are you able to work with small-scale orders?
NG: Trends in the economy affect what's popular. People are avoiding over-the-top extravagance, opting instead for a vibe of understated elegance. The priority is more about putting a unique stamp on the wedding, rather than being overly showy.
Since everything is totally made-to-order, I can start from a lower baseline and work from there to match the bride's budget. One great way to save money on wedding chocolates is to eliminate the packaging, and instead serve unpackaged truffles with coffee. It's a beautiful presentation, and really something special.
Photo by Derek Hatfield
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