Source(google.com.pk)
If you think there's no such thing as too much chocolate, then you've definitely come to the right place. Whether it's a slice or a chocolate cake, a muffin or a brownie, these chocolate recipes will have you drooling for more!
Home-made Chocolate Truffles
Ingredients
Basic truffle mixture:
5 oz (150 g) very best quality dark chocolate (at least 75 per cent cocoa solids)
5 fl oz (150 ml) thick double cream
1 oz (25 g) unsalted butter
2 tablespoons rum or brandy
1 tablespoon Greek yoghurt
For the plain truffles:
1 level dessertspoon cocoa powder
For the ginger truffles:
¾ oz (20 g) preserved ginger, very finely chopped, plus some extra cut into small pieces
For the toasted almond truffles:
1 oz (25 g) flaked almonds, very finely chopped and well toasted
For the chocolate-coated truffles:
2 oz (50 g) dark chocolate (at least 75 per cent cocoa solids)
½ teaspoon groundnut oil
a little cocoa for dusting
Method
For the basic truffle mixture, break the chocolate into squares and place it in the bowl of a food processor. Switch on and grind the chocolate until it looks granular, like sugar. Now place the cream, butter and rum or brandy in a small saucepan and bring these to simmering point.
Then, with the motor switched on, pour the mixture through the feeder tube of the processor and continue to blend until you have a smooth, blended mixture. Now add the yoghurt and blend again for a few seconds. Next transfer the mixture, which will be very liquid at this stage, into a bowl, allow it to get quite cold, then cover it with clingfilm and refrigerate overnight. Don't worry: it will thicken up after several hours.
Next day divide the mixture equally among four small bowls, and keep each one in the fridge until you need it. Then proceed with the following to make four different varieties. Make sure you have all the little paper cases opened out ready before your hands get all chocolatey!
Plain Truffles
For these, you simply sift 1 level dessertspoon of cocoa powder on to a flat plate, then take heaped half teaspoons of the first batch of truffle mixture and either dust each one straight away all over, which gives the truffle a rough, rock-like appearance, or dust your hands in cocoa and roll each piece into a ball and then roll it in the cocoa powder if you like a smoother look. Place it immediately into a paper case. Obviously the less handling the better as the warmth of your hands melts the chocolate.
Ginger truffles
Mix the finely chopped ginger into the second batch of truffle mixture using a fork, then proceed as above, taking small pieces, rolling or not (as you wish), and dusting with cocoa powder before transferring each one to a paper case.
Toasted almond truffles
Sprinkle the very finely chopped toasted almond flakes on a flat plate, take half a teaspoonful of the third batch of truffle mixture and roll it round in the nuts, pressing them to form an outer coating.
Chocolate-coated truffles
For these you need to set the chocolate and oil in a bowl over some hot but not boiling water and allow it to melt until it becomes liquid, then remove the pan from the heat. Now spread some silicone paper on a flat surface and, dusting your hands with cocoa, roll each truffle into a little ball. Using two flat skewers, one to spike the truffle and one to manoeuvre it, dip each truffle in the chocolate so that it gets a thin coating and then quickly transfer it to the paper. If the chocolate begins to thicken replace the pan on the heat so that it will liquefy again. Leave the coated truffles to set completely then, using a palette knife, quickly transfer them into their waiting paper cases.
Now arrange all the truffles in a box or boxes and cover. Keep them refrigerated and eat within three days. Alternatively, truffles are ideal for freezing.
Selecting the best Chocolate for your recipe
You truly get what you pay for when buying chocolate. When choosing the right chocolate consider what you are using it for, i.e. truffle centers, children’s lollipops, or elegant molded chocolates for an assortment. You want the best chocolate for your recipe but also the best value too. You certainly don’t need to buy high end “couverture” chocolate @ 12.00/# for a cake recipe!!
COMMON GRADES OF CHOCOLATE
Coco-Buttons. Often called “melty’s”, “coco-lites” or “coco buttons”, the colorful and sweet candy buttons you find in every craft-hobby store are not chocolate at all! Extremely easy to use, and very affordable, they are actually just a sweet candy product made with sugar products and vegetable fat. They are missing one, if not all three ingredients required to be true chocolate; Cocoa Butter, Cocoa Powder and Cocoa Liquor. Use these for quick tasty crafts, colorful table favors or children’s lollipops, but NEVER assume they are to be used in your prized gourmet confections. The big take away here is, if the directions say “NO tempering required”… it’s NOT chocolate!
Chocolate Chips. Basic recipes from magazines, on the side of food packaging etc. may call for “chocolate chips” as the chocolate ingredient. While these yummy morsels are great in cookies and delicious eaten by the handfuls, they are no substitute for pure, high quality chocolate. They contain a high concentrate of vegetable fats in place of cocoa butter, yielding them great for high heat recipes but unsatisfactory for the “melt in your mouth” experience of fine chocolate.
Bakers chocolate, often sold as bittersweet chocolate or dark chocolate, bakers chocolate is another grade of chocolate wonderful for baking but NOT great for gourmet candy making. It offers a strong, rich flavor but the texture is coarse and grainy and is very dry.
Baking bar. Catering to gourmet foodies, many companies have introduced their own version of the baking bar. Nestle, and Hershey have introduced 3-4 ounce chocolate bars (for baking) that are very nice but again, NOT the quality you are looking for to make great custom chocolate confections. Also, the cost of these convenient bars when multiplied is over $12.00 per pound!!
Good old candy bar. Yes, these in many cases are real chocolate but the grade is inferior and the price is high! I once heard of a toffee maker melting chocolate bars for his chocolate topping. When it’s all said and done he was paying over $5.00 per pound for less than excellent chocolate!
Premium chocolate, REAL chocolate. Wonderful to work with, and yes, it does require tempering. Smooth, rich and of superior quality for any gourmet candy recipe. Melt, temper and use it for molded products, use it as dipping or coating chocolate for truffles, cream centers, or dipped fruits and nuts. Delicious on every level, you will love the results every time when you use a premium professional chocolate. Find it in fine food stores, gourmet delis and through numerous online sources. Purchased in blocks, buttons or big chunks by the pound or ounce, this is the “real deal”. In gourmet food stores and fine delis, 10 pound blocks are broken into assorted size chunks and sold by the ounce like fine cheese. Online you can purchase blocks or slabs in 10 pound increments and buttons or pellets in 1 pound increments. Very popular and easily found brands to consider are Merckens, Peters made by Nestle, Guittard and Ghiradelli, to name just a few. Expect to pay between $4.50-$15.00 per pound depending on the resource and brand.
Pure chocolate, couverture. Couverture means “coating” in French and represents the highest grade of chocolate available. High percentages of cocoa butter, 32-39% and cocoa liquor, as high as 70% are the hallmarks of couverture. You can feel the silky smooth texture on your tongue. It has a very low melting point. It is rich and distinctive in flavor. Chocolate connoisseurs can often define a specific region of origin and certainly can detect the brand and often the blend at this level of chocolate. Reserved for the “serious” chocolatier and especially wonderful for dipping and coating look for this product mainly online. Callebaut, Sharfen Berger, Veliche, and Valrhona are just three of the more easily found. The price point is between $8.00-15.00 per pound.
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