Photo by Peden + Munk
The truffle mixture will end up on the table in whatever vessel you chilled it in, which could be a pie plate or a decorative platter—it’s your house! For the holidays, Jody Williams, chef at Buvette puts out clementines, nuts, and a chocolate truffle "with spoons for people to run across the surface and create chocolate shavings. Everyone grabs a small plate and serves themselves. It’s participatory. We’ll peel the citrus and suddenly the peels will be everywhere. We’ll start to crack nuts and there will be shells everywhere. That’s when the meal becomes really, really relaxed."