Daniel Herskovic’s first truffles were the size of golf balls — he had gone a bit overboard in his layering of ingredients. Clearly, the well-travelled chef needed some advice from the masters.
So he sought out and studied with the great chocolate luminaries of the United States and France: Andrew Shotts, Norman Love, Franck Kestener, Christophe Morel, Jerome Landrieu, and Lionel Clement. After many hours of training, Herskovic became an accomplished chocolatier in his own right, the truffles accurately sized and richly focused with inventive flavor and texture.