CHEF KIMBERLY RIGBY
Parfections
5 Forest Glen Court
Reisterstown, MD 21136
443-676-7071
About CHEF KIMBERLY RIGBY
Kimberley Rigby’s love of chocolate and interest in innovative ingredients are apparent in her role as Chocolatier for Parfections. She has experimented working with chocolate since she was a child while helping her Grandmother prepare handmade desserts. Along with her Grandmother, she incorporated fresh fruits and herbs picked from the garden to make unique and delicious chocolate desserts. After many years of searching for great tasting chocolate, Kimberley pursued her dream of making delicious handmade chocolates using only natural ingredients. She started Parfections, a small, woman-owned company located in Reisterstown, Maryland, that specializes in producing handmade gourmet truffles. Using great skill and artistry, she and her loyal staff create perfect chocolates with unusual flavors and innovative ingredient combinations. Parfections’ product line currently includes over 30 unique truffle flavors, ten selections of decadent chocolate barks and a variety of dried fruits dipped in chocolate.
A recipe from CHEF KIMBERLY RIGBY…
CHOCOLATE COVERED STRAWBERRY TRUFFLES
Ingredients:
• 16 ounces bittersweet, chopped fine
• 3 tablespoons of ground dried strawberries
• 1/2 cup of strawberry puree
• 3/4 c. heavy cream
• 1/2 cup of Strawberry Preserves
• 3/4 cup Dutch process cocoa powder for coating truffles
Method:
Place the 16 ounces of chocolate in a medium size glass mixing bowl and microwave for 30 seconds. Remove and stir. Set aside. Heat the heavy cream, strawberry puree and preserves in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 1 minute. Using a wire whisk, stir gently, starting in the middle of the bowl and work in circles until all of the chocolate is melted and mixture is smooth and creamy. Gently stir in the dried strawberries. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour. Using your hands or a melon baller, form the chocolate into balls and place onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes to one hour. Place the cocoa powder in a pan and set aside. Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves if desired. Place each truffle into the dish with the cocoa powder and move it around to coat; leave truffle in the coating for 10 to 15 seconds before removing. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator.
Truffles are best when served at room temperature.