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Perfect Chocolate Truffles — Unt

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Perfect Chocolate Truffles — Unt Powered By Docstoc
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Recipe
This is the base recipe for delicious and easy chocolate truffles. Variations are listed on the back of this page. The full kit includes:
• Recipe sheet • Two 1 lb. bags of bittersweet pistoles (65%) • One 1 lb. bag of milk chocolate pistoles (41%) • 2 vanilla beans • One offset spatula • Two 1/4 sheet pans

Chocolates

Perfect Chocolate Truffles — Untempered

Ingredients:

250g (8 oz./2 cups) 65% Bittersweet Chocolate 250g (8 oz./2 cups) 41% Milk Chocolate

345g (11/3 liquid cups) Heavy Whipping Cream (not ultrapasteurized) 1 150g. (5.5 oz.) 453g. (16 oz./4 cups) Vanilla Bean Unsalted Butter – softened 65% Bittersweet Chocolate for dipping Natural (not Dutch processed) cocoa powder for rolling

225g. (8 oz./2 cups)

6529 Hollis Street • Emeryville, CA 94608 1.888.652.4412 www.charleschocolates.com

Charles Chocolates

Perfect Chocolate Truffles — Untempered
Melt chocolates together to 120° F in a heat proof bowl over simmering water (or in a microwaveable bowl, microwaved in 30 sec. increments until melted). Slit vanilla bean in half and scrape seeds into cream – heat cream to 120° F (note that the flavor variations are integrated into this step), remove from heat. Add melted chocolate to cream and, starting from the middle of the bowl, stir with a silicone spatula to start the emulsion. As the emulsion forms in the center of the bowl, move to the edges to completely blend the ingredients. Add the room temperature butter and mix with immersion blender (or whisk). Pour ganache into a 1/4 sheet pan covered with plastic wrap and smooth out with an offset spatula – cover with another sheet of plastic wrap, touching the surface of the ganache, to prevent a skin from forming. Refrigerate until firm (at least 2 hours, or overnight). Remove ganache, remove plastic wrap and invert ganache onto the back of a second 1/4 sheet pan lined with plastic wrap or parchment. Using a steel ruler, mark edges of ganache in 1" increments. Using a pizza cutter or sharp paring knife, and using the ruler as a guide, cut ganache into 1" squares. Roll each square in latex gloved hands into a smooth ball and refrigerate for 1 hour. Melt bittersweet chocolate over a water bath for dipping. In latex gloved hands, alternately place small amounts of melted chocolate and truffle balls in your hand to coat. Drop coated truffles in natural cocoa and roll to coat. Place coated truffles on a 1/4 sheet pan covered with plastic wrap, cover and refrigerate until ready to eat. Variations include infusions like fresh mint, Earl Grey or Jasmine Tea or the addition of fruits like raspberries or mangos.

Variations – Modifications to basic recipe above.
Note: When infusing cream with herbs or jasmine tea, increase by 50% to 518 g (2 cups.) Use only 345 g (11/3 cups) of infused cream. For Earl Grey infusion, double cream to 690 g (2 2/3 cups.) Use only 345 g (11/3 cup) of the infused cream. For Fresh Mint truffles:
• Wash and dry one bunch fresh organic spearmint, remove leaves from stems and reserve. Increase cream in recipe 50% to 518 g (2 cups.) Just as cream is coming to a boil, chop mint leaves to release mint oil and place in medium stainless steel bowl. • Pour cream over leaves and allow cream to steep for 10 minutes. Strain cream through a cheesecloth that has been folded over 4 times. Use only 11/3 cups of mint infused cream, and follow other directions as noted above.

For Jasmine Tea Infused truffles
• Place 6 oz. of Jasmine tea in a medium stainless steel bowl. Increase cream in recipe 50% to 518 g (2 cups). Pour hot cream over tea and allow to steep for 10 minutes. • Strain cream through a cheesecloth that has been folded over 4 times. Use only 345 g (11/3 cups) of tea infused cream, and follow other directions as noted above.

For Earl Grey Tea Infused truffles
• Place 6 oz. of Earl Grey tea in a medium stainless steel bowl. Increase cream in recipe 100% to 690 g (2 2/3 cups). Pour hot cream over tea and allow to steep for 10 minutes. • Strain cream through a cheesecloth that has been folded over 4 times. Use only 345 g (11/3 cups) of tea infused cream, and follow other directions as noted above.

For Fruit Preserve truffles
• Use only 150 g (1 cup) heavy whipping cream. Use 150 g (5 oz. / 1/2 cup) of seedless raspberry, mango or other jam. • Add jam to cream after it has come to a boil. Follow other directions as noted above.

Charles Chocolates • 6529 Hollis St. Emeryville, CA 94608 • 1.888.652.4412 • www.charleschocolates.com


				
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