Over the last week I've begun work on an exclusive range of fruit gin based truffles for the Ely Gin Company. It's always fun working on a new project and playing around with new ideas
and January's always a good time of year to do this. We're also working on a range of Valentine's truffles, but these won't be available until next year. It takes a good few weeks to develop a flavour idea, and then we have to test the shelf life of a product to be comfortable that we have the longevity we need. We often find that a flavour which works brilliantly when it's been made will lose some of its character over time. The most notable example was a Pimm's truffle we tried out a couple of years ago. When fresh, it has a lovely zingy Pimm's and Lemonade character but rapidly loses the flavours, so this one is saved for immediate consumption. Once we're happy with a flavour idea we then need to think about how to present it. Do we want to market it as a bar, or as part of a special edition collection? We'e also been looking at a collection of Mocktails truffles. We get the occasional request for non-alcoholic flavours, so I'm putting together a few ideas around this. This is a more challenging project, as the alcohol acts as a preservative in our Choctails, so we need to find other ways to maintain a reasonable shelf life whilst keeping the flavours.