Firstly I’d like to apologise, it’s been over a month since I put anything up here and I’ve really missed updating the blog. At the beginning of the month I went on a fantastic week long holiday to the Lake District. We stayed in a lovely little cottage and did lots of hill walking with our dog Dylan.
On our return home, we’re now having some renovation work done and the house is in total disarray. I’ve also been without an oven for a few days (hence why I’ve made truffles) in preparation for the arrival of my brand new AEG Steambake oven. I was given the oven for free to review and I cannot wait to show you what this oven can do, I will be providing an open and honest review in the next few weeks.
Now back to these truffles, I originally made two fillings that I intended to use, they were a Valrhona caraibe 66% chocolate ganache and a mango curd. Something about the curd just didn’t taste right, if I’m honest it was a bit metallic tasting. If anyone has a good recipe for mango curd please tell me. So I ended up with only a dark chocolate ganache filling for these chocolates.
To make these truffles I used polycarbonate moulds, while hand-rolled truffles are fine I like the professional look you get using these moulds. You will need to temper the chocolate you use to coat these truffles, the reason you temper chocolate is to keep it shiny and glossy, to ensure it has that snap or bite when you eat it and in this case to make the chocolate come out of the moulds.
Tempering chocolate isn’t difficult, you just need to be organised and patient. To make the tempering easier I find it helps to use a good quality couverture chocolate, this means you can temper using the seeded method. You will need a digital thermometer, a bain marie, a spatula or spoon, clean moulds and your chocolate, having everything you need to hand will really help as you need to work quite quickly with your tempered chocolate as it sets quite quickly.
There are various videos and articles which explain how to temper chocolate, but the process simply involves melting chocolate (in this case Valrhona Caraibe 66%) to 45ºC and then adding more unmelted chocolate to bring the temperature down to 32ºC. This is the working temperature of the chocolate. To make these truffles I used 500g of chocolate, you will have some left over, but you can leave the leftover tempered chocolate to set and temper it again and again or bake with it.
To use the moulds make sure they’re clean and dry, I had moisture bloom on some of my chocolates as the mould was still a bit damp! Use cotton wool or a lint free cloth to really dry your moulds. There is a really good video which shows how to fill your moulds. The only things I would add is that you should scrape off your chocolate mould when you’ve add the final layer of chocolate that encases the filling and tap out the chocolates onto a tea-towel. As sometimes when they land on the side they can get marked.
- ***Chocolate Ganache***
- 200g Valrhona Caraibe 66% Chocolate Feves
- 250ml Double Cream
- 30g Unsalted Butter, cubed and room temperature
- ***For Coating***
- 500g Valrhona Caraibe 66% Chocolate, tempered
- Crystallised Violets (optional)
- Place the chocolate in a bowl and if you're using something different than Valrhona break it into pieces.
- Take the cream and put it in a pan, bring the cream to the boil and pour it over the chocolate, stirring to melt the chocolate.
- When the chocolate is melted, add the butter and mix it into the ganache. Leave to cool while you temper your chocolate.
- Take the tempered chocolate and pour it into your prepared moulds, tap them upside down and place any excess chocolate back in the bowl.
- Using a scraper, scrape up and down the mould to ensure all excess chocolate is removed from the edges.
- Place the mould in the fridge for 10 minutes to harden.
- Put the ganache into a piping bag and fill the moulds two thirds full, so that you still have room to add chocolate on top.
- Take more tempered chocolate and spread it over the top of the moulds, sealing up the truffles. Use the scraper and remove any excess chocolate so that the chocolates will come out of the moulds easily.
- Place the chocolates back into the fridge for 10 minutes until hardened.
- Put a towel on the worktop and tap out the chocolates onto the towel, if you bang the sides and the base of the moulds they should just fall out.
- Take some of the ganache and pipe it onto the tops of the chocolates and place a crystallised violet on top for decoration.
I hope you find the tempering chocolate information useful and do try these moulds as they’re really great. I also cannot recommend the Valrhona chocolate enough. I got mine on eBay as I found it to be the most affordable place. Give it a go yourself, it’s tasty and so easy to work with.
Thanks for your patience while I’ve taken a small absence, I hope to be back with the weekly posting now.