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Earl Grey Truffles

Earl Grey Truffles
So rich and delicious

So rich and delicious

Oh my, I can’t believe it’s been twelve months since I last made these beautiful truffles. Last year I made the classic Honey Truffles instead of giving traditional Easter Eggs, and they were a huge hit.

Inspired by last year’s success, I decided to make the Earl Grey Truffles AND the Honey Truffles this year. I’ll use them for gifts for neighbours, family, kinder teachers and various other people. I’ve also change the presentation slightly, and although I wish the bags I bought were just a smidgeon larger, I’ve still managed to fit 6 truffles into each bag, and I’ve put a bag of each variety in the gorgeous little Easter Bags I found at the local bargain shop. I also managed to find some lovely little patty pans with an Easter theme, so I have put each individual truffle in one of them. I think I’d be happy receiving something like this!

This recipe is from Kirsten Tibballs – who you might have seen on Australian Masterchef.  She runs Savour Chocolate and Patisserie School right here in Melbourne.  I might have to see if there are any classes for home cooks like me that I wouldn’t feel hopelessly inadequate in!

Logic would tell you that I had re-read my original blog on the Honey Truffles before I embarked upon the Earl Grey Truffles, but in typical fashion I did not. I did use the same chocolate, the Yarra Valley one, but I have got to say I wasn’t as impressed with it as I was last time. It did look a little cloudy in the box, and had a bit of a white bloom on it, but I thought it was just a bit battle scarred. I think somehow that it had been heated up a little and cooled down, resulting in the tell-tale white bits – perfectly possible in this recent weather here in Melbourne – or maybe there was something wrong with the sugar balance – I’m not sure. Regardless, they still taste absolutely divine, although I’m a little disappointed in the whitey bloom on some of them.

For my second lot of the standard Honey Truffles, I decided not to risk it and bought the Lindt Callebaut Couverture Milk Callettes for both the ganache and the coating, and I am pleased to say they look and taste beautiful, with no bloom in sight. They come in plastic jars of 500 grams at my local supermarket, and although they are a little pricey ($18 I think) you do value for money in terms of the number of truffles you can coat with one quantity of the melted chocolate. When you think about how much individual chocolates are at the high end chocolatiers, these actually work out quite reasonably.

The Earl Grey infusion works just beautifully and you get a really distinctive Earl Grey flavour with these truffles. Use good quality tea – I did toy with the idea of breaking open a couple of old Earl Grey tea bags but decided against it. I’m a self-confessed tea snob so it’s very rare that a tea bag even makes it past the threshold at my house, so I couldn’t even guesstimate how old those tea bags were, plus I think that generally tea bags use a lesser quality of tea. I was actually quite surprised as to how much 15 grams of Earl Grey was – and the amount of cream it managed to suck up during the infusing process. I was left with exactly the required 120 grams of cream, which I took to be serendipity and a sign from the Gods that I was on the right track!

I refrigerated the ganache this time as it has been unseasonably warm here in Melbourne, and I didn’t think to take it out of the fridge for a while before I put the chocolate on to melt, which was a mistake. Although the ganache was really firm, it was almost a little too firm to get into nice regular shaped balls, so my Earl Grey truffles are ugly little things 😦 If I were to do it again, I’d give the ganache half an hour or so to warm up a bit, and I’m sure the resulting truffles would be much nicer to look at.

With my second batch, I erred on the side of caution and didn’t refrigerate the ganache, but let it set overnight. It was a bit gooey to work with, but made for easier moulding. I put the prepared balls on some baking paper and put them in the fridge for fifteen minutes before I dipped them in chocolate. It makes life just a little easier as they are less inclined to stick to the fork that your dipping them in the chocolate with.

Dani recommends that if the dipping chocolate starts setting while you’re still dipping to warm it up with a hair dryer… and guess what – it works a treat!!  I must admit our cleaner looked at me like I’d completely lost it when she saw me plug the hair dryer in while I was standing at the kitchen bench though!!

Happy Easter!

 
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Posted by on March 28, 2013 in Recipes, Sweet Things

 

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Chocolate Honey Truffles

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Oh, what a lovely treat for Easter!  I had to make something choclatey – just wish I had the courage to do it before I did – they are – as my niece would say – Ah Mazing.

The chocolate honey truffles are a snap to make.  You do need to set aside a bit of time for the ganache to set in the fridge, but the actual making of the ganache and the dipping in chocolate part is a breeze. And tempering the chocolate could not be easier in the thermomix.

I actually made the ganache one day, and did the dipping the next day, and that was fine.

I gave some little bags of them to older nieces and nephews for their Easter treats, and some to neighbours as well.  I would have eaten every single one of them myself if I had been given the chance, so I thought the safest bet was to get them out of the house before I burst out of my clothes! My sister had some last night and described them as a really upmarket Caramello Koala – and on reflection – she’s spot on!

Make sure you use great chocolate for this recipe.  I used the Yarra Valley Chocolate Company chocolate – which is a Belgian style coverture chocolate, which produced a really good result. It wasn’t cheap, but it was worth it!

The recipe made about 70 little truffles – each one as lovely as the next!

The ganache

The ganache is soooo easy to make. Chocolate, cream, vanilla bean seeds, and honey.  I used the honey that I had in the cupboard – and when I make these again I’ll try a different kind.  Not that there was anything wrong with the taste, but I know that honey connoisseurs will disagree!  I put in in a plastic tray to cool on the bench for a few hours, and then transferred it to the fridge to make sure it was really well set. I had ideas of using a melon baller to make perfect little balls, but my idea didn’t work, and I didn’t want to risk ruining the ganache by continually dipping the melon baller in hot water. In the end I just used a teaspoon and wet hands and moulded little spoonfuls into balls. I made all the balls first and put them on silicone paper and stored them in the fridge – it was a warm day here – while I made the tempered chocolate.  They did stick to the paper a little, but all in all I think it was easier to do it like that than making the balls and then dipping them one by one.

The tempered chocolate

It did take longer than the suggested two and a half minutes to melt – which I was a little worried about until I checked Dani’s page on Facebook and saw that some chocolate takes longer than others – and the trick is to make sure it’s completely melted before you mix it to cool it down. The chocolate gets thick again pretty quickly, so the method to my madness was to have the balls already done as I’ve described above, which worked pretty well.  I tried putting the balls on a toothpick and dipping them, but they were too big, so I ended up using a little cake fork, and it worked beautifully.

I put the dipped balls back on the silicon paper and then scattered flaked almonds over the top while the chocolate was still setting.  When I do it again, I’ll have a little bowl of the almonds to dip them in again, and see how that goes.

I did end up with a little (and it really was just a little) of the tempered chocolate left which is still in the fridge.  Not sure if I can re-melt it or if it’s gone… but I wish I had have downloaded the In the Mix App and watched the video about it first…! Dani’s suggestion is to tip it over peanuts sprinkled with a little salt…it looks divine!!

The “In the Mix” App is available through iTunes – and it’s free! It’s only for iPhones at this stage.

Want the recipe?  Check the recipe category on my home page!

 
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Posted by on April 13, 2012 in Sweet Things

 

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Kirsch Ganache

So rich, so delicious!

Perfect as a sweet little bite with coffee, the kirsch ganache is great!  And, what’s more, I didn’t even need to go and buy kirsch – we had an ancient bottle in the liquor cabinet so I used that.  Be warned – it’s a fair slug of kirsch – but the result is not too overpowering. It makes about 100 small little chocolates, and while I would have liked to eat it all, I ended up giving some of it to my son’s kinder teachers. They loved it!

It’s also really easy to make…always a bonus.

My tips:

Use really good cocoa.  This is not the place for the Cadbury Bourneville of the world –  I bought the Van Houten Dutch Cocao at the local supermarket.  It’s ok – but I’m sure I could find better.  Another project!

Don’t be tempted to put it in the fridge until it’s mostly set at room temperature.  Once you do put it in the fridge, I’d leave it there for a few hours before you start cutting.

I used a lamington tin lined with glad wrap to pour the ganache in to.  I also tapped it on the bench a few times to get rid of any air bubbles that might have been in there – I did see a few on the top once I poured it in, which was what prompted me to do it in the first place.

If I had my time again, I’d wait until I was just about to serve it before cutting the squares off and covering them with cocoa.  I did the whole lot at once, and the cocoa absorbs over time.

I used the Lindt 70% cocoa chocolate.  It tastes great.  I also bought (but didn’t use) the special Lindt Speciality Cooking Chocolate.  I’ll get around to making it again one day as it was pretty good – so I’ll try it with that next time.   I know our supermarket often has the regular 70% Lindt on sale, so I’ll keep my eye out and stock up when they’re on sale next.

The UHT cream was only available in 200ml packs at my supermarket.  I used just under three packs for this recipe.

When I was thermomixing the cream, glucose syrup, kirsch and salt, it didn’t actually reach 80 degrees before the recommended time had elapsed – it still worked and produced a pretty good result.

When measuring out the glucose syrup, I found it easier to put the lid on the thermomix, invert the MC, and then use the scales function.  It would be even easier if next time I ran the MC under some very hot water, to make sure than when I went to add the glucose syrup to the mix, it would come out of the MC a little quicker!!  As they say in North America – watching it drip out was really as slow as molasses in January!

 
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Posted by on March 13, 2012 in Sweet Things

 

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