Wednesday, December 12, 2012

Day 2 of Christmas Candy! TRUFFLES

Now for the challenge round:

          Truffles are usually found in specialty candy stores.  They are often round and either covered with chocolate or unsweetened cocoa.  The center is a very rich, to-die-for ganache which may or may not be flavored.  Even though they look intimidating and may cost as much as $2.50/pc, truffles are not difficult to make.  Making ganache is a very simple process, and if you choose to cover with cocoa powder instead of dipping, you are home free.  You can put them in those fancy paper cups in a fancy box, tie it with a bow, and the world will beat a path to your door.  I like the chocolate dipped version a little better, however, so here goes –

I have chosen to use dark chocolate for a very important reason.  I like it!  Now that that is out of the way, I will also tell you that my very favorite flavor is a raspberry and balsamic vinegar combination.  I don’t want to hear a single yuck until you have tried it.  I can promise you that it does not even resemble salad dressing.  The marriage of opposites is ever so pleasing.  If you don’t like it, I will give you back double what you paid for the recipe. 

1 cup heavy cream
2 Tablespoons corn syrup
¼ Teaspoon sea salt

16 oz good quality dark chocolate (Guirardelli bar or chips will work well)

2 Teaspoons raspberry extract
1 Tablespoon balsamic glaze (I found this at Trader Joe’s.  Balsamic vinegar will do, but the glaze is thicker and less likely to soften the candy too much)

If you are not using the Guirardelli large chocolate chips, chop the bar into bits about the size of dice.  Stir together the cream, syrup and salt and bring just to boiling over medium heat.  Pour over chocolate in medium bowl and allow to stand five minutes.  Stir from the center until the mixture comes together into a smooth glossy mixture.  This will take 8-10 minutes.  Add the flavorings.  Refrigerate at least 2 hours, preferably overnight. 

When set, scrape along top with a spoon and roll into 1 inch balls.  Place on parchment lined cookie sheet and return to refrigerator for 20 minutes.

At this point, you may elect to roll your trophies in cocoa or jump into the deep water.  Come back tomorrow for TEMPERING CHOCOLATE.

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