Chocolate making with MasterChef Australia
Chocolate MasterClass with Jan ter Heerdt
Alvin and Adam shared a MasterClass in chocolate making with Belgian chocolatier Jan ter Heerdt from Belle Fleur Fine Chocolates and he shared the basics on chocolate making as well as his recipe for Belgian truffles.
Every wondered just how chocolate was made?
Chocolate originates from the cacao tree from Central and South
America. Cacao pods are picked and cacao nibs are extracted from
The nibs are dried in the sun then the cacao nibs are roasted and crushed to extract cocoa butter and cocoa mass. Cocoa mass is 99% chocolate and very bitter to taste. The cocoa mass and cocoa butter are blended with sugar to create dark chocolate as we know it.
For milk chocolate, milk powder and more sugar are added.
For white chocolate, only cocoa butter is used and mixed with icing sugar and milk powders. Technically it isn't chocolate as it has no cocoa mass.
Single Origin Peruvian Chocolate Truffles
Butter Chocolate filling
1 kg of unsalted butter
400g of fondant (sugar)
2 Tsp of vanilla paste
dark chocolate buttons (Jan ter Heerdt uses 64 percent dark Peruvian chocolate)
Mix together the unsalted butter, fondant and vanilla paste until you have a fluffy creamy consistency. You can substitute the fondant with icing sugar (and little water).
Add in some tempered chocolate.
Once the chocolate is added and mixed through, it's time to
Add mixture to your piping bag, making sure not to overfill the bag.
Pipe into an oval shape and layer on top of your truffle until you get a round shape.
Once you've piped all your truffle fillings, leave it to set at
room temperature until it's touch hard.
To temper the chocolate:
Use a bain marie . Make sure the water is at boiling point but not touching the bottom of the bowl.
Gradually add the chocolate buttons bit by bit. Don't add all at once as you risk it becoming one big mass.
Continue stirring the chocolate until it's completely melted through and smooth.
Pour some of the chocolate on to a cool work surface. Continuously fold over the liquid chocolate around so it crystallises and starts to cool. Let it cool to 28 degrees.
You will notice it becomes of a paste and starting to harden slightly.
Mix the cooler chocolate with the warm chocolate from the bowl and stir well. The temperature should now be around 31 degrees.
The correct temperature is critical so you may want to use a kitchen thermometer to ensure you've got it right.
To test the consistency, take a tiny sample of the chocolate and allow it to cool. It should be shiny and even. If there are any streaks, it will need to be tempered again.
Once the chocolate is ready and the truffles are solid, submerge your hardened truffles into the warm dark chocolate.
Fish it out then roll it in the chocolate flakes.
Leave to set at room temperature.
Jan's essential tips for making truffles
- Tempering is important to get correct.
- Don't refrigerate your finished truffles.