Chocolate Truffles

Yield: 2 dozen

 

Ingredients:

Dark Chocolate Truffles:

150 g dark chocolate couverture, chopped and partially melted

90g cream

12g honey

18g butter, softened

 

Milk Chocolate Truffles:

150g milk chocolate couverture, chopped and partially melted

50g cream

8g honey

22g butter softened

as needed cocoa powder

as needed pistachios, hazelnuts, toasted and chopped finely

as needed toasted coconut

 

Procedures:

1. In the milk pot, add cream, butter and honey for each milk chocolate and dark chocolate. Scald in medium heat.
2. In a separate bowl on Bain marie, melt each dark chocolate and milk chocolate.
3. Once the cream mixture is scalded, mix to each designated melted chocolates.
4. Put in a chiller.
5. Pipe using piping bag cut with a big hole on a silpat as per demo, Chill
6. Cut the piped ganache evenly and round it,
7. Coat it with tempered chocolate, then roll with cocoa powder, powdered sugar, nuts or coconuts. 

Note on How to Temper Chocolates:

              Dark Chocolate.       Milk Chocolate

Melt.        50-55c                     45-50c

Cool.         27-29c                   26-28c

Rewarm. 30-32c                29-30c

Note on how to make “ chocolate swirl”

Cut an acetate, put tempered chocolate, use cake comb to evenly separate each chocolate. curve the acetate, let it set.