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Stu Jordan's Easy Dark Chocolate Truffles


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STU JORDAN FROM KAKO CHOCOLATES

 

 EASY DARK CHOCOLATE TRUFFLE

 

 

INGREDIENTS

 

CREAM (min 35% fat)

200g

DARK CHOCOLATE

400g

UNSALTED BUTTER

75g

DUTCHED COCOA POWDER

for rolling

 

 Ganache

Gently boil the Cream, and pour over the Chocolate in a bowl or food processor, and emulsify*. Once cooled to 34°C, add the cubed Unsalted Butter (room temperature). Emulsify again using stick blender or food processor. Cover the surface with cling film and allow to set in the fridge for 2 hours until firm.

Presentation Options:

 Option One: Pipe into rosettes or lines which can be cut into pieces

 Option Two: Hand roll into balls

 

Finishing Options:

 Option One: Roll through Dutched (alkalised) Cocoa Powder

 Option Two: Dip in melted dark chocolate and if desired, roll through decoration of choice (can be anything from chopped nuts through to sprinkles)

 

*emulsify – bringing the solid (fat) molecules and liquid (water) molecules together to form a larger molecule. The opposite of emulsion is ‘splitting’. Emulsion requires a lot of movement in a circular motion, either by hand (make expanding whirlpools starting in the middle) or a food processor with standard blade. It is not just combining the ingredients. A properly emulsified ganache will be very shiny.

 

 

 Kako Chocolate & Chocolate School info@kako.co.nz 161 Apirana Avenue, Glen Innes www.kako.co.nz


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