Chocolate Truffles

The original inspiration behind one of the world's most unique chocolate treats, The FireLilly Truffle Cone.

Chocolate truffles come in all shapes and sizes but the basic chocolate truffle is a smooth soft ganache type center with an optional chocolate coating of either coverture or layer of cocoa powder. Chocolate truffles can of course be flavored and the best use all natural ingredients such as fruit purees, spices, and nut meats.

 
Chocolate Truffles

This is where it all starts. The basic chocolate truffle. Numero Uno as far as we are concerned. We've tasted more than our share and this is the chocolate truffle that all others are measured against. Chocolate truffles should be simple, delicate, and not overrun by other flavorings and the following recipe achieves this balance. If true chocolate essence is what you crave, these truffles are a sought after treasure. The ganache is dense and coats the palette. Make sure to let the chocolate rest in the mouth for a bit before the fianlé.

INGREDIENTS :
We recommend using Barry Callebaut chocolate for your chocolate truffles. There is nothing finer or richer. Buy it online - click here
• 1 1/2 pounds of dark coverture for ganache
• 1 1/2 pounds of dark tempered coverture for dipping
• 1 1/4 cups heavy whipping cream
• 1/4 vanilla bean
• 3 1/2 Tablespoons of unsalted butter (softened & 1/4" cubed)
• 2 1/4 cups unsweetened cocoa powder
THE PROCESS :
1)
Chop coverture as fine as possible. The best way to achieve the desired consistency is using a food processor. The finer the better. As the chocolate starts to reduce it may start to melt which is ok. Place contents in large bowl.
2)
 Drop vanilla bean into cream
3)
 Bring cream to a boil. Let bubble and rise. Reduce to medium heat.
4)
Remove vanilla bean, slice down the center and scrape seed contents into the boiled cream. Stir well.
5)
 Two tablespoons at a time, mix boiled cream into coverture using all of the cream. Mix until smooth.
6)

Equalize the temperature of the ganache by allowing to set for 20 minutes at room temperature or 10 minutes in a refrigerator.
7)
 Add butter to the coverture and mix thoroughly until the mixture is consistent. Do not leave any lumps of butter.
8)
 Place back in refrigerator for approximately 20 minutes. This will allow the ganache to stiffen slightly. The consistency you are looking for is that of a spreadable paste. Not to dense and not too runny but somewhere in between. Periodically check for the desired consistency.
9)
 Spoon ganache into a pastry bag with a 1/2" round tip. Pipe into balls on parchment or wax paper. This may take a few tries to get it down. Start with light pressure and increase as you lift up. Finish with a light squeeze.
10)
 Allow ganache to set for a very minimum of 3 hours or up to 24 hours for best results. This is done to allow for proper crystallization.
11)

After setting period, temper the second 1 1/2 lbs of coverture. Dip centers into tempered coverture with fingers or circular dipping fork. Shake off excess.

12)
 Immediately drop into a bowl containing the cocoa powder. Sift cocoa over the truffle but do not touch it until the coverture has had time to harden slightly. Finish by rolling with fingers in cocoa powder.
TIPS:
•
Perfectly Round Truffles: Use a melon baller to form ganache instead of the pastry bag in step 9. Bypass step 11 and drop formed ganache into cocoa powder. Coat generously and roll between palms. The truffles will take
•
Slightly Sweeter Truffles: Use sweetened cocoa powder

Storage: Shelf life is approximately 2 to 3 weeks when refrigerated. Make absolutely sure the chocolate truffles are thoroughly sealed in some type of airtight container. Chocolate is extremely susceptible to the absorption of surrounding oders. The typical household refrigerator is laden with well... you name it.

Serving: Remove chocolate truffles from refrigerator 2 hours prior to eating. Serve at room temperature.

Coverture - A term you will hear quite a bit in these circles. Simply put, coverture is good quality chocolate that contains at the very minimum 32% cocoa butter.

This allows the chocolate to be molded, shaped or formed in an easier manner. Coverture does not contain fats such as palm kernel or coconut fats (oils). The absolute best covertures will contain nothing but the bare essentials, those being: cocoa, cocoa butter, sugar, vanilla, & Lecithin.

NOTE: When selecting store bought coverture,, be sure to avoid all chocolate containing hydrogenated fats (rape seed oil, palm kernel & coconut oil) or vanillin (Not vanilla, its easy to miss).

Vanillin is a vanilla substitute that comes from processed wood pulp. That's right most of your off the shelf candy bars contain wood by-products. Its cheaper and easier to produce than pure vanilla bean vanilla so its a common constituent in mass produced chocolate products.

Ganache - This is the soft creamy filling common to most chocolate truffles. The result of mixing boiled cream, butter and coverture. Can range in density from custard like to a hard paste. Should contain a minimum of 10% butter to provide for the correct mouth feel. The higher the cream & butter to chocolate ratio, the lighter the ganache.

Truffle - For clarification, is the high priestess of all chocolate creations. Its namesake originates from its similarity to the forest floor dweller, the truffle mushroom. In its most original form, chocolate truffles are neither shapely nor a picture of perfection. For what chocolate truffles lack in appearance is well made up for by their delectable, almost addictive allure.

Tempering - Chocolate as a compound is extremely "temperamental" hence, the reason behind the name for its conditioning. In most cases, you can not just melt it and reuse it (if you can, its not chocolate). Chocolate must go through a series of temperature fluctuations in order for it to take form. Tempered chocolate will have three distinguishing characteristics:

  •  A crisp snap
  •  A satin sheen
  •  Better stability, it won't melt at a normal room temperature

Tempering can be done by hand or by machine and both yield the same results. For more on the tempering process and instructions, click here.

 
 
For many more Chocolate Truffle recipes, visit www.chocolatetrufflesrecipe.com

 


 

 






Barry Callebut


Michel Cluizel (French)


Valor (Spanish)