Oud Truffles

Yes, you heard it right:
Oud truffles.
As in chocolate, with oud in it, to eat and enjoy.

This is very unconventional flavour. It creates more of an aroma that enhances the chocolate.

The occasion is my book signing event: I was thinking - what would be reminiscent of old libraries, leather-bound books, something mysterious, alluring and totally out there? First I was thinking ambergris (which I've already created before for my Orcas perfume launch - with amazing result). I had a sniffing session of oud the other day with my student (who's originally from Kuwait - she's in fact, the daughter of an Arabian perfumer and oud merchant). As a result, oud was on my mind... I had a hunch that oud would create a similar effect to that of ambergris - bring the best out of the chocolate. I was right.

I've used an incredibly animalic, rich, and slightly berry-like oud (the same one that I use in my Razala perfume). The result was everything I hoped and non of the bitterness I feared that would result from adding wood oil to the already-bitter 72% dark cocoa. It blossomed into this spectacular, slightly flowery chocolate. Rich in aroma, intriguing, intense, but also very refined and not in the least overpowering. I'm going to pair it with a nice big red, spicy wine like Zinfandel or Shiraz tonight!
Please join me!

Black Beauty

isn't she a beauty?, originally uploaded by serni.

Yesterday morning, I woke up with a spark of inspiration. The night before I felt so drained and discouraged I didn't think I would make any truffles at all... But that morning, I woke up bright and early, and we already had early breakfast plans with my brother Noam (who offered to take us out - how sweet of him, and so perfect for a full weekend market).

So I wake up, and I had the chocolate all ready and my ingredients all lined up. I've been in love with black cardamom every since I read about it in Vij's at Home cookbook. I always dismissed black cardamom as a spice because all I read about it was that it's inferior to the green cardamom. And since I love green cardamom so much, I thought there was no point searching for something inferior to it... After cooking an amazing black chickpeas, date and black cardamom curry from the book, I was so moved by black cardamom's beauty, that I was determined to explore this spice in every way possible - including truffles. I just was not sure how.

2 Varieties of Black Cardamom, originally uploaded by norecipes.

Black cardamom is usually much larger and coarser looking than green cardamom. In both cases though, the shells from these pods are removed before grinding. However, they can be cooked whole (much like cloves), which is how they are used when cooking chai. The outer shell of black cardamom has a distinctively smoky and earthy aroma. The glossy seeds, once exposed and pounded with a mortar and pestle, have an aroma that is camphoreous yet earthy still. It lends a very unusual flavour to curries - giving them intense depth. And apparently, that's what gives the food at the renowned Vij's Restaurant its characteristic, as it is used in many of their recipes, and is a main ingredient in their signature garam masala.

I haven't dined at Vij's much (only once, actually), because the lineup there is 2 hours long (and there is always a lineup) - by which time I would have been able to cook up a recipe from either of their fabulous books and feel really proud of myself (not to mention feed a whole flock of starving teenagers, students and/or artists for a fraction of the cost).

So, I can actually attest to the magic of black cardamom and I'm so glad that I added yet another unlabeled jar of mystery onto my spice rack (the only thing that is more elaborate than my spice rack is my perfumer's organ...).

At 7am, I infused my cream with a generous heap of black lapsang suchong tea, crushed cardamoms (with pods included) and simmered them for a while. Meanwhile, my dark chocolate was melting on the bain-marie, to which I later added a dash of finely ground black smoked salt, some of my favourite type of gin, and even more finely ground black cardamom seeds (in my marble mortar and pestle). Whisking the two mixtures together, I had a ganache ready, a shallow pan ready (these were going to be cut up into squares, rather than formed into balls like I usually do). I let them chill and headed down the street for breakfast with the family.

A few hours later, I was at my table at Portobello West, putting the final touches to my table, such as putting little tags and signs for little items that require explanations, as there is more to them than meets the eye. It was time to tell the world about my new truffles... I started writing down what's in them, and I realized it would be really hard to convince people to eat them based on a list of ingredients only. They had to have a name. As I was printing the ingredients on the little card -

Black cardamom

Black smoked salt

(Black) Lapsang Suchong Tea

I realized that everything in these truffles was black and beautiful and the name just announced itself on the tag:

BLACK BEAUTY TRUFFLES

Black Summer Truffles

amiamo il tartufo, originally uploaded by Firenze&Boboli.

Those of you who missed the fabulous fashion show last night will still be able to enjoy the new truffle flavour I've just invented and included in half of the goody bags (in the silvery sachets): Black Summer Truffle!*

The idea came to me when I discovered black summer truffle flavoured salt from Maison Coté.
This gourmet sea salt contains 3% dried black summer truffles, and 1% of truffle flavour.

Admittedly, I'm not a huge truffle fan. I like the scent, which is unusual, musky, earthy and heady. But as an aroma and flavour it's a bit much. So I used just a pinch of the salt in the truffles, and mellowed it with earthy wild mushroom absolute (aka Porcini or Cèpes). And to make a good thing even better - a shot of Bailey's Irish Cream!

Midsummer Tea Party will take place August 8th. Reservation is required for attending as space is limited. I hope to see you among my guests!

*The other half, in the golden sachets, were filled with orange blossom truffles - some were Guilt and some were Saffron Robe (I like variety when I need to roll hundreds of truffles!).

Holiday Truffles

Freshly-made seasonal holiday-flavoure truffles are awaiting to be picked up as gifts and treats for the holiday season. I made the following flavours - none of which are listed on my website, but they can be picked up from the studio:

Candy Cane - dark 70% cocoa with peppermint and vodka

Epice Sauvage - milk chocolate with scotch, orange blossom, sweet & blood orange and a spice-blend (cinnamon, cardamom and ginger)

Gin & Rose - dark chocolate with Hendricks gin, juniper berry and organic rose otto

Packaged in gift bags (6 truffles for $10) or gift boxes (8 truffles for $15).
Larger batches can be made on demand for your holiday dinner or for New Year's Eve celebrations.

Ayala's Stocking Stuffers Under $20

Scented Sachets
The newest addition to Ayala Moriel's home fragrance line is the scented sachets. These unique blends of dried botanicals, resins and spices are infused with Ayala Moriel's pure perfume blends of natural botanical essences that intensify the aroma of the sachets and truly represent the perfumes they are based on - only meant for your closet.

The sachets are made of sheer organza, so that you can enjoy the visual vibrancy of the dry botanical. They are like dry bouquets captured within the fabric, to scent your clothes and linenes. Place in your drawers, in between garments on shelves, or tie to the hanger to leave a lingering subtle scent on your coats, shawls or gowns. Many of these sachets also have the benefit of protecting your clothes from moth and insects, as they contain cedarwood and/or patchouli leaves and essential oils, which are known for their moth repellent qualities.

These sachets keep their scent for a long time (I've had mine for a year before releasing them to the public, and they are still very fragrant). They will sure make your stocking smell good. Available in Ayalitta, Bon Zai, Fete d'Hiver, Film Noir, Lovender, Vetiver Racinettes and Viola.$15 each.

Tealights
Our tealights are back in stock, in all 3 scents: ArbitRary, Bois d'Hiver & White Potion. These soywax candles are made from non-GMO soybeans and are pacakged in recyclable tealight plastic containers that are heat resistant and safe to burn. They make an excellent addition to any gift, or can be the gift when grouped in larger quantities. Price range: $4 (ArbitRary & Bois d'Hiver); $6 (White Potion).

Creative uses for tealights:
- Before you ligtht the tealights, group in interesting arrangement to make an interesting lighting effect for your holiday party.
- Pair with a sample of the same (or different) scent from Ayala Moriel's line.
- If you don't intend to use the candle immediately, store in your closet as you would a fine soap or a sachet. These will make your closet smell wonderful!

Truffles Gift Boxes
These gift boxes contain 8 delicious truffles with surprising flavours to savour over the holiday. Flavoured with essential oils and flower essences, these flavours really burst in your mouth and leave a memorable impression.

Dark chocolate flavours:
Blood Truffles - Rose, Chili, Saffron and Kahluah
Guilt Truffles - Orange Flower, Wild Orange and Grand Marnier
Jasmin Noir - Basil, Sambuca and Jasmine Grandiflorum
Mojito-Jalapeno - Green Jalapeno, Tequila, Spearming & Lime

White Chocolate Flavours:
White Potion - Tuberose, Coconut, Almond
Charisma Truffles - Matcha, Sambac, Osmanthus & Spearmint
Magnolia Petal - Magnolia, Vanilla & Clementine

Milk Chocolate Truffless:
Lovender Truffles - Lavender & Nutmeg
Immortelle l'Amour Truffles - Cinnamon, Ginger, Maple & Orange

These truffles can also be made in custom flavours, and are all packaged in recyclable tins that can be returned for refill or reused as you wish. Price: $15/tin


Sample Sizes
Samples are the best way to try a scent before committing to a larger bottle. And when buying for someone else, is a great way to introduce someone to the line without risking that the fragrance will go to waste. While the sample pictured of the exclusive limited edition The Purple Dress (coming out in in 2009) costs $17 per 1ml vial, most of Ayala Moriel's samples are less pricy, and are $8 each for 1ml parfum extrait. This amount allows you to live with the scent for a while (it will easily last for a week) and also looks adorable and fits nicely in any pocket or purse.

Gift Certificate
We offer gift certificates for any budget, and we all know that even a little bit counts when you are saving up for that dream perfume! Just tell us the amount and who it's for and we'll customize your gift card, tie a satin ribbon for a finishing touch and tuck it in a fancy, miniature vellum envelope.

News from the Nose

Get Seduced into Winter By Sahleb Perfume & Roses et Chocolat Tea

Dear Fragrant Friends,

Fall and Winter 2008/2009 holds many delicious surprises at Ayala Moriel Parfums!

There is Sahleb, a smooth iris perfume inspired by the winter pudding-beverage in the Middle East; Roses et Chocolat Tea - yes, it's as good as it sounds if not better! - and two new candles to light those dark nights and add some fragrant spark to your home.

Please read on for all the full scoop:

• Sahleb: Orchid, Pudding and Perfume
  
• Tea Time with Roses et Chocolat
• Light the Night with Two New Candles
• Body+Soul Magazine features Gaucho + Gift with Purchase
  
• Spa*Habitat: New Retail Location in Dallas Texas
• Gift Making Workshops at the Studio
• Chocolate Truffles are back!
• Holiday Party & Open House December 21st

Sahleb: Orchid, Pudding and now also a New Perfume

Ayala Moriel is proud to introduce: Sahleb - the perfume version of a Middle Eastern winter favourite. This scrumptious pudding beverage, flavoured with rosewater and crushed mastic resin is offered by street vendors straight from a copper caldron throughout the cooler seasons across the Middle East. Served warm and topped with coconut, pistachio and cardamom, Sahleb has become an essential part of winter and a way to make even the gloomiest street corners cozy and home-like.

The creamiest orris root from Italy was used to create the smooth texture of this starchy and soothing pudding-beverage. A hint of the finest rose otto from Turkey, coconut and butter essence and crushed mastic resin complete the exotic flavour, and finished with a hint of vanilla and nutty ambrette seed Sahleb is ready to seduce you into winter!

Top Notes: Coriander Seed, Rosewood, Mastic Resin

Heart Notes: Orris, Rose Otto, Butter

Base Notes: Ambrette Seed, Coconut, Vanilla Absolute

Sahleb is an exclusive and extremely limited edition – only 11 bottles were made, two of which are already taken! I hope that with your support we will be able to find and obtain more of that special orris butter to make more in the near future.

We are almost sold out of samples (only 2 left). Each bottle of 9ml parfum extrait contains 20% orris butter with 15% irone (the molecule that makes it smell so creamy, dreamy and violet-like), retailing for $160.

Available on AyalaMoriel.com and for limited time only also on b-glowing.com.

Click here to read “Orchid, Pudding, Perfume” - behind the scents with Sahleb perfume.

Update: We are completely sold out of samples for Sahleb, but still have 9 bottles in stock!

Tea Time with Roses et Chocolat

Some of you were fortunate enough to have a sip of Roses et Chocolat tea with me at the Portobello West Art + Fashion Market in September. Now the tea is ready and packed in a cute tin and tied with a hot pink ribbon – the best gift you can give yourself this fall!

Roses et Chocolat tea is made of two specialty black teas from China: Fu Hao, and Rose Congou, flavoured with organic damask rose, vanilla, anise, and, of course – chocolate!

The chocolate flavour comes from real and pure organic cacao nibs – which are cracked cacao beans. They are sugar free and full of nutrients – and as Newport Yoga Blog notes, this tea is an excellent way to get your chocolate kick but without the side-kicks to badly influence you or your figure...!

Roses et Chocolat gained immediate following at a unique High-Tea event last Sunday hosted by the High-Tea Girls Heather & Moj. I can easily attest to it’s beauty by the fact that it’s not even a month on my tea-counter, and my personal 2oz tin is nearly empty…

Roses et Chocolate Perfumed Tea - Ingredient List:
Special Grade Premium Fu Hao Black Tea (China)
Premium Rose Congou Black Tea (China)
Raw Cacao Nibs, certified organic (Peru)
Damask Rose Petals, certified organic (France)
Vanilla Pod, certified organic (Madagascar)
Anise Seed, certified organic (Turkey)

Roses et Chocolat is the 4th collaboration with Inner Alchemy Tea Co. - a Vancouver Based company that specializes in high-quality, wildcrafted and organic teas and herbs.

For more information and serving suggestion, visit SmellyBlog.

Light the Night with Two New Candles

The past year at Ayala Moriel was dedicated to one secret mission: turning some of our most haunting perfumes into candles and teas!

It all started with Bois d’Hiver last winter. Nikki Sherritt and I started working on the candle than, and took a little break in the summer to bring to you the citrusy sunshine of ArbitRary candle. So it wasn’t till NOW that we finally have what we wanted: a beautifully burning winter candle with a touch of fir absolute and orange blossom floral wax. Bois d’Hiver is everything the perfume is about – in a candle form. Imagine stepping into a cabin after a walk in the snowy forest – your hair is messy with fragrant coniferous needles and inside there is a warm spicy brew burning on the fireplace, and the room is filled with the scent of incense and myrrh yet with no smoke to burn your eyes. This is Bois d’Hiver – foresty, spicy and incensey in the best possible way. I was so excited to light it yesterday night, it filled an entire floor with a magical scent of outdoorsy coziness.

Another candle that was in the making since the summer is White Potion – a tuberose-centred creamy white floral candle that is made of a combination of precious tuberose floral wax, ylang ylang, virgin coconut oil and tonka bean. To call it an aphrodisiac would be an understatement.

A fourth candle in the collaboration with Garbriel's Aunt will launch later this winter. Stay tuned to hear all the details… For now, I’ll just keep you on your toes…

Body + Soul Magazine Features Gaucho Perfume

Body + Soul Magazine's November 2008 issue features Gaucho perfume. You can click here to read Beauty Basics: Pure Perfumes by Courtney Humphries - or search for it in the glossy magazine that will be out on newsstands shortly before October runs out.

As a gesture to our Body + Soul readers, with every order of Gaucho, you will receive a complemetary Gaucho Tea in our gift-wrapped 1oz tins (while quantities last).

* Gaucho is the little rectangle green-juiced flacon on the very top left of the photo (the bottle looks different from the rest of my line).

New Retail Location: Spa*Habitat

Ayala Moriel Parfums are now availabe in Spa
Habitat's beautiful new location in West Village in uptown Dallas, Texas. This upscale organic spa has a full range of beauty and relaxation services in two location (Plano and Dallas). The new Dallas location offers a unique all-natural and organic Scent-Bar, featuring five of Ayala's original natural perfumes: ArbitRary, Espionage, Finjan, Tamya & White Potion. In addition, you can also scent your home with our beautiful ArbitRary soywax candles and get treated with some Immortelle l'Amour perfumed tea while you shop.

Gift Making Workshops at the Studio

During the fall and winter, I invite you to join me at the studio for a series of inspiring workshops that will help you get ready for the holidays with unique hand-scented gifts and holiday menus and recipes.

You will leave each workshop with gifts ready to go under the tree, that you have made yourself and smell wonderful!

The workshops offered include, among others:

• Crème Parfum Making Workshop
  
• Chocolat Truffles Making Workshop
  
• Scented Stationary & Cards
  
• Scented Body Products (i.e.: Bath Salts, Massage Oils)
  
• Potpourri and Sachets
  
• Aromatic Cooking & Baking (this workshop will give you recipes and will end with a holiday feast)
  

Can’t make it for your desired workshop on our calendar?
- Contact us to book your own private workshop with a group of friends (up to 6 people). (778) 863-0806. We’ll do our best to accommodate your schedule and help you get ready for the holidays in a fun, relaxed & inspiring way!

Workshops can be booked in advance online here.

Chocolate Truffles are back!

At least there is one known advantage for the cooler weather: the chocolate won’t melt!

This is the time of year when chocolate truffles can be easily shipped across the country without getting spoiled.

Pick your flavour and we will make a special batch for you of 40-50 truffles at a time of a flavour of your choice. These can be either served at your home or business for holiday parties or wrapped individually in gift boxes to pass on to special friends and colleagues. All flavours are sold for $60 a batch.

Holiday Party & Open House December 21st

Come celebrate the holiday season and light the first Hannukah candle with Ayala.

Perfumed teas and truffles will served in abundance (naturally) as well as other aromatic and seasonal treats, including, of course – the infamous Sahleb pudding-drink!

This party is a wonderful opportunity and a cozy environment for you to meet other local perfume lovers who shares your passion of natural perfumery, and experience our new line of candles, Sahleb perfume, and more.

When: December 21st, 6pm-10pm
Where: #314-1230 Haro Street, Buzz #295
RSVP by December 15th or call (778) 863-0806

Hope to see you all soon!

Warm regards,

Ayala
Ayala Moriel Parfums
AyalaMoriel.com
My SmellyBlog: SmellyBlog.com
Tel.: (778) 863-0806
Address: 1230 Haro Street, Buzz #295,Vancouver, BC
Hours: Mon-Fri 8:00am-4:00pm; Sundays & evenings by appointment only
Address: PO Box 93589 Nelson Park, Vancouver, BC, V6E 4L7

Upcoming Workshops at Ayala Moriel Parfums

Starting June 2007, Ayala Moriel Parfums will be offering a series of workshop related to natural perfumery and fragrance appreciation. The series will take place once weekly, every Thursday evening between 5:30-8:00pm.

A detailed calendar will be published shortly, with the curriculum for each workshop. Each class is self-contained, and fees include materials. You will come out of each class with a wonderful smelling (or tasting!) product, that you made all by yourself!

Here are some details on our very first workshop – The Scented Chocolate Truffles Workshop!

When:
Thursday, June 7th
5:30-8:00pm

Where:
#314-1230 Haro Street (Buzz #295)

What:
In this fun and interactive workshop, you will learn how to make exquisite chocolate truffles and flavour them with fine floral essences. We will be making two flavours of truffles, and you will take them home with you!

How much: $15 per participant (materials included).

PLEASE RSVP (778) 863-0806 or ayala@ayalamoriel.com as space is extremely limited!

NOTE ABOUT UPCOMING PERFUME PARTIES:
We will also be holding a monthly perfume party, usually in the middle of the month, when you can come in to the studio, meet the perfumer and receive your personal free fragrance consultation. Chocolate truffles and beverages are compliment of the house, and we will sometimes have special guests and special program for the night too…

Our next party: Saturday, June 16th 7-10pm
We will celebrate the launch Ayala Moriel’s new soliflore perfume, Tirzah, which is a linden blossom single-note with fresh woody accents. Linden blossoms bloom in June and that's why Tirzah will be launched next month!

Hope to see you all here - Vancouverites as well as visitors!

:)

Ayala

The Distrubing Truth about Truffle Oils

"I can't taste the potion!", originally uploaded by oatmeal2000.

Well, you might be able to taste that potion, but it's not the real thing: Apparently, the truffle oils in the market have very little to do with truffles. They are made of olive oil "infused" with 2,4-dithiapentane, according to Daniel Patterson's article in the New York Times.

If you find this puzzling and unsettling, you are not alone. Truffle oil was mentioned many times in Daniel Patterson's and Mandy Aftel's book Aroma (about using essential oils in the kitchen, which included recipes for both food and perfumes). I am sure it took a lot of guts as well as a good healthy dose of honesty, modesty and integrity for Patterson to publish this article. After all, he wrote the above mentioned book, with a whole chapter dedicated to recipes using truffle oils (p. 134-139).

I felt very awkward about this discovery. I have just published here a couple of recipes of my own using truffle oils. I am going to need to "take them back" in the sense that I cannot stand behind this material as a natural one (unless you choose to infuse the truffles yourself, which is what I am planning on doing from now on for my personal use).

This got to show us how deep the aroma chemical industry has penetrated our culture. We can't even know for sure if what we use in our food is natural or not?!

The truffle oil I got was not particularly cheap either, at $16.95 per a 1.8oz (55ml) bottle. There is a slight difference in the labeling between the white and the black ones though:

Black Truffle Oil is called "Fine Olive Oil with Black Winter Truffle Essences" and the ingredients lists "Olive oil, black winter truffles aroma (Tuber Melanosporum vitt)."

The White Truffle Oil is labeled similarly as "Fine Olive Oil with White Truffle Oil" yet the ingredients do not specify the Latin name of the species. It reads "Olive oil, white truffless aroma".

Above the ingredient list for each of the bottles, they say "Olive Oil Infused with Black/White Truffles", which to me would imply that the truffles were steeped in the oil to infuse it with their aroma... According to Patterson, this is a lie and a true truffle oil is not available. It is simply olive oil "infused" with man-made aromachemicals. Both oils that I have were made in Italy, and the brand is URBANI TARTUFI.

We are getting deeper into issues of truth in labeling, and the ability of consumers to make a truly informed decisions about what they spend their money on, what they put into their food, and what enters their bodies. In a time where perfume manufacturers are required to list all suspected allergens on the packaging, it is more than alarming that the same standards would not go the other way - making clear labeling when the flavour materials are in fact completely synthetic!

Artisan Chocolate Truffles & A Chocolate Contest

What can be better than chocolate? A hand-made chocolate!
The following are two original, artisanal chocolatiers, one is a Vancouver based chocolatier, who makes some of the best chocolate truffles, as well as other sweets; the other is a perfumer who dares to pour some of her fragrant ideas into a base of chocolate, with some stunning results!


Bad Girl with a Good Taste
Some of the best chocolate I’ve ever had come from a little company called Bad Girl Chocolates. These artisanal chocolate truffles are all handcrafted by one lady, Kelly Boyd, and are just amazing. My favourites are the Gianduja Pyramids, and I love both the dark and the milk chocolates ones. The dark one has a hint of coffee flavour and the hazelnuts are a tad crunchier, while the milk one is smooth and creamy… The pomegranate truffles are to die for with their contrast of dark chocolate against a smooth filling of tart pomegranate. There are a few new falvours which I haven’t tried thouhg, such as the Hot Chocolate Truffle (heart shaped and with edible gold leaf) and the Fleur de Sel Caramel Truffle, with the infamous French salt for as an added nuance. These are very reasonably priced for their quality and artistry, and are worth every penny. They can be shipped to anywhere in Canada, or be picked up if you live in Vancouver.

Desire in Sunlight's Perfumed Chocolates
Isabelle Aurel is a student of Mandy Aftel, and her line features many interesting solid and liquid perfume. But perhaps the most romantic of all are her edible perfumed chocolates: Chocolate ganache infused with precious essential oils – jasmine absolute, blue lotus, tuberose and many more. These could make the most romantic and sensual desert dinner – by pairing the gently melted ganache with an array of exotic fruits and nuts. Isabelle recommends dipping figs in the jasmine chocolate - the ultimate aphrodisiac treat!

Isabelle also makes chocolate truffles, which come in three flavours:
Sweetheart Tuberose
Spirit Blue Lotus
Seductive Jasmine

Share your favourite artisanal chocolatiers from your own town, and be one of the two lucky winners to receive a 2ml miniature of one of my liquid chocolate parfums - Guilt or Film Noir.

Next: My very own recipe for red-hot-chocolate, plus a very sexy surprise!