I just finished Vianne, the prequel to the best-selling novel and Oscar-nominated movie, Chocolat. You do not need to have read Chocolat before reading this novel; however, you will want to read it after reading Vianne.
I was sent Vianne by Joanne Harris by Megan Beattie of MB Communications. I agreed to write an honest review of the novel. I was not compensated monetarily.
This novel begins with Vianne, before she was Vianne, scattering her mother's ashes to the wind. She is seeking direction on where to land as she leaves NYC, pregnant and alone. We learn more about the mother who was often in Vianne's thoughts as she opened her bakery in the novel and movie, Chocolat, as the winds send Vianne to Marseille, France, where she was born.
I am often inspired into the kitchen by the books I read and the movies I watch. This novel was no exception. I made these easy chocolate almond truffles as a nod to truffles being the first chocolate that Vianne was taught to make.
When I read Chocolat, I was inspired to make a White and Black Cake, which I shared in my review post. When I reviewed the movie, I was inspired to make Mexican Hot Chocolate.
In this prequel, we get to meet Vianne as she arrives in Marseille. Having been raised as a gypsy by a mother who suffered with mental illness tinged with a touch of magic, Vianne has no skills, other than determination and the power to know more about a person than is visible with the eyes.
She meets a curmudgeonly man who owns a restaurant and is mourning the loss of his wife and newborn child. A loss that occurred nearly twenty years earlier. He offers her employment and a room and is soon enchanted by her charms. Vianne is allowed to cook, strictly following the recipes left by the owner's late wife, and discovers a love for cooking.
Vianne befriends a couple who are opening a Chocolaterie and begins learning the trade from them. As she combines the spices and chocolate with the local recipes, Vianne learns that her cooking unlocks secrets held by those who enjoy her dishes, some of which involve her and her mother.
This novel is available now at your local bookseller or through the Author's website. I hope you enjoy it as much as I, and if you are so inspired, try this easy-peasy recipe for Almond Truffles. I'm sure they are not up to Vianne's standards, but they will still put a smile on your face.
Chocolate Almond Truffles
These delicious, attractive truffles make a beautiful host gift or gift to send to the teacher as school begins. They are so easy to make you will want to gift them over the holidays too.
Ingredients
- 1/2 c. evaporated milk
- 1/4 c. sugar
- 1 3/4 c. milk chocolate chips
- 1 t. almond extract
- 1 c. sliced, blanched almonds
Instructions
- Co1"mbine the evaporated milk and sugar in a small saucepan. Place over medium heat and bring to a boil. Cook, stirring constantly for 3 minutes. Remove from heat.
- Add the chocolate and stir until completely smooth, stir in the almond extract.
- Refrigerate for 2 hours.
- Place the almond slices into a food processor and pulse until finely chopped. Put into a skillet over med-high heat and cook, stirring constantly, until browned and fragrant. Pour into a shallow bowl and set aside.
- Remove the chocolate from the refrigerator and shape into 1" balls (the chocolate will soften with the heat from your hands). Roll each ball in the chopped nuts while still warm from your hands, and place it in a mini muffin pan lined with paper cups.
- Transfer to a storage container and refrigerate until ready to serve.
Notes
Adapted from a recipe found at Nestle.
Nutrition Facts
Calories
112Fat (grams)
7 gSat. Fat (grams)
3 gCarbs (grams)
12 gFiber (grams)
1 gNet carbs
12 gSugar (grams)
10 gProtein (grams)
1 gSodium (milligrams)
7 mgCholesterol (grams)
2 mg
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