Chocolate Truffles


Chocolate is a product made from the seeds of the tropical plant Theobroma cacao. One of the main theories is that the plant was grown in the central part of South America specifically in Mexico. The first evidence of producing Cocoa is from 1100 BC. By the 16th century the cocoa and chocolate were not known on the Old Continent when the Spanish conquistadors brought it into Europe. After the industrial revolution, the chocolate becomes more and more popular. But despite its mass production, handmade chocolate is still cherished as an ulitmate delight.

The next recipe I'll share with you is for handmade chocolate truffles. By experimenting with this recipe I managed to dive into the world of chocolate, which appeals to me from childhood. More than once I've tried to identify the secret of preparing the finest melting chocolate, but unfortunately without success. This moment came when I found the magic recipe for chocolate truffles. If you want to skip the preparation and enjoy the truffles, just contact me and I will prepare them for you.

90g. Dark chocolate
90g. Milk chocolate
60ml. Cream
50 gr. Sugar
2 Egg yolks
100g. Butter
1 Vanilla pod (1 packet of powder)
Cocoa powder

Melt the chocolate in water bath and then add the butter. Stir until you reach a homogeneous mixture without lumps and then add the egg yolks. Now is the time to share my secret for melting chocolate truffles. Beat the yolks in a cup and add a little bit of melted chocolate to equilibrate the yolks and then they are ready to add them to the remaining chocolate. Put the cream in a pot and boil it with sugar and vanilla (if using vanilla pod, cut in half in with the back of the knife and scrape the vanilla seeds). Add the cream to the chocolate in water bath and continue stirring until a homogeneous mixture around 8 minutes. Pull it aside from the fire to rest for 5 minutes and then put in the freezer for about 1 hour until it becomes easy to shape into small balls. Make the truffles, arrange them on a baking paper and put them back in the fridge for 15 minutes. Creation of perfect truffles balls isn't so easy I'll offer you some additional tools like these three: Short Truffle Chocolate Mold, next one is Chocoflex Mold for Ganache and Chocolate from two parts this is proffesional tool where there are two parts and then you don't need wait 1h and half to stay in freezer you can pour in and then put in a freezer for 1hour and you'll receive perfect balls and here is my last offer Steel Scoop Roll the truffles in cocoa and place them on the baking paper in a box and keep them in a cool place. Enjoy with coffee, wine and most importantly with a nice company !


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