Chocolate truffles: what a sweet mistake!…

Oh, chocolate truffles… wonderful delights! … Do not  be foolish by their hard chocolate exterior  as their creamy interior will melt your heart and soul with each taste.

What a remarkable day, during the 1920s, when in the kitchen of the famed French culinary artisan: Auguste Escoffier, the chocolate truffle was born. As the books recorded, one of his apprentice who was following his daily kitchen routine of making pastry cream, accidentally poured the hot cream into a bowl of chocolate chunks rather than the bowl of sugared eggs. As he realized the chocolate and cream mixture hardened allowing him to work the chocolate paste, he started forming a bumpy ball to not waste the precious chocolate. Then, for an extra touch, he rolled his new creation in cocoa powder. This curious apprentice was so shock by their resemblance to the mushroom-like truffles of the French countryside that he called them: Chocolate truffles!

From that time on, chocolate truffles, are one of the most irresistible treats with impressive taste and fancy looks enjoyed by all ages.

Why not celebrate this accidental truffle birth by gathering your family and friends around the kitchen and making some?. They are so easy to prepare. Have fun and do not be afraid of making any mistake!

CHOCOLATE TRUFFLES

Ingredients

250 grams of bittersweet chocolate (I personally prefer Valrhona Guanaja 70%)*

1/2 vanilla pod

100 grams of heavy cream

80 grams of honey

50 grams of unsalted butter at room temperature

200 grams of bittersweet chocolate, for dipping

80 grams of cocoa powder

Procedure

1.- Finely chop the chocolate

2.- Open the vanilla pod in the half and scrape the seeds into a saucepan with the cream and honey

3.- Boil up the cream mixture and pour it over the chopped chocolate. Mix well until an even paste and add the butter. Cover with plastic wrap. Leave to cool at room temperature until firm

4.- Make balls about 1 inch in diameter. Place them in a tray lined with parchment paper. Leave in the refrigerator to stiffen

5.- Roll each chocolate truffle in cocoa powder. Leave them to dry for 1 hour

6.- Temper the rest of the bittersweet chocolate reserved for dipping. Place a small amount of tempered chocolate in your hands enough to roll the balls covering them very well

7.- Finally, roll the balls again in cocoa powder. Put them in a sieve and gently shake off any excess of cocoa powder

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