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This is not a recipe; this is the blueprint for a new business.  On a recent wander up and down

Montreal's famed St. Denis Street I stumbled into Babette’s Feast, a little tea and pastry room that is like a time warp to 1950's rural France. It is like an old-time French general store, replete with tins of tea, fine chocolates, Brittany cookies and a nod-to-French-Canada in these amazing truffles. These are not them exactly but as the original were thin white chocolate truffle coating, hiding a center of molten maple cream, and the whole thing was coated in crushed maple sugar. What a sensation. This is what they mean when they say: ambrosial. My version is easier but totally wonderful. I features a maple cream center, white chocolate exterior and if you want, a coating of crushed pecan/brown sugar and maple heaven.

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