- Hand dipped chocolate truffles:
- Gingerbread Spice Piped Truffles:
- 50g whipping cream
- 0.5g ginger powder
- 1 clove
- 200g Callebaut 823NV milk choc
- 75g Callebaut 811NV dark choc
- 100g fondant sugar
- 125g butter
- Filled chocolate truffle shells:
- 250g Sugar
- 42g Glucose
- 528 Cream
- 111g Butter
- 69g 823 Callebaut milk chocolate
- 550g 811 Callebaut dark chocolate
- Berry and Balsamic Caramel Chocolate:
- 220g sugar
- 160g raspberry puree
- 50g blackberry puree balsamic vinegar
- 25g raspberry puree
- 310g Ghana milk chocolate
- 45g unsalted butter
- White chocolate and lime truffles:
- Lime syrup:
- 20g Lime zest
- 120g Glucose syrup
- White chocolate and lime ganache:
- 230g Lime juice
- 40g Glucose syrup (DE60)
- 50g Invert sugar or honey
- 600g WZ2 Callebaut white chocolate
- 60g Dry butter
- 1g Salt
Chocolate Truffles by Julie Sharp
Ingredients
Method
Hand dipped chocolate truffles:
Gingerbread Spice Piped Truffles:
Bring the cream and spices to the boil and pour over one half of the melted chocolate. Soften the butter in a mixer and add the fondant sugar. Add the ganache while stirring and then the remaining chocolate. Pipe into ball shapes and allow to crust slightly before dipping into dark chocolate.
To finish the truffles you can:
Pipe on to a crunchy base allow the ganache to crystallise and then hand dip into tempered Callebaut 823 milk chocolate. Straight after dipping you can sprinkle the truffles with crunchy chocolate pieces or cocoa nibs to give a different finish. Hand dip the truffles and then roll into a mixture of icing sugar and 5% cinnamon. Allow the truffle to set and then to remove any excess icing sugar by placing the truffle into a sieve and gently move to remove the excess icing sugar.
Filled chocolate truffle shells:
Make a pale direct caramel with the sugar and glucose. Bring the cream to the boil and then slowly add into the caramel mix, add the butter. Allow to cool to 80°C pour over the chocolate and emulsify. Allow to cool to 26 ⁰c and then pipe into the truffles.
To Finish:
Allow the ganache to set and then cap the truffles, finish as required.
Berry and Balsamic Caramel Chocolate:
Dry Caramelise the sugar. Warm the purees and add to the caramelized sugar to stop it cooking
Add in the vinegar. Sieve above onto melted chocolate. Cool to 35° - 38°C. Add softened butter
Pipe into prepared Lactee Superior chocolate shells at 29°C. Leave to crystallise slightly before closing the moulds.
White chocolate and lime truffles:
Lime syrup:
Grate the lime zest and then mix into the syrup
White chocolate and lime ganache:
Dissolve the lime purée with the sugars. Heat to approximately 30 ºC. Separately, melt the chocolate and the butter to 40/45 ºC. Add the liquid into the chocolate and ensure a uniform emulsion. Pipe a small amount of kaffir lime concentrate at the bottom of the truffle shell, then pipe in the lime truffle mix at 28 ºC. Leave to set for a few hours until the filling has crystallised fully. Cap the truffles and then roll in either W2 White chocolate or 811 Dark chocolate
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