Sabine’s recipe sounds delicious, her photographs and her writing are amongst the best of their genre. I have a bergamot orange tree but never thought of making truffles with the rind. It’s still summer in Sydney and the fruit on my tree are still green; I am looking forward to harvest.
I was so delighted to find bergamots at the market lately, or rather they found me, making their way into my basket disguised as organic lemons. Not really paying attention, that´s what I mistook them for. Back home I realized what little golden gems I had purchased – bergamots aren´t so easy to get, and finding them without even searching seemed like doubled luck to me. Besides, they made a very special food moment come alive.
Years ago, I had bergamot flavored chocolate bought from a tiny chocolaterie on the Spanish island of Mallorca. For a few precious food-filled days, my husband and I had escaped there from the coldest German winter I can remember. At a time when my chocolate universe was built of not very much more than the dark side, the white side, and the milky way in between, the delicate notes of bergamot leaving that subtle…
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