We use 67% Madagascan origin chocolate in the dark chocolate truffle kit. Origin chocolates have a story and flavour profile of their own and coming from an island in the Indian Ocean, its unique climate produces this chocolate with a rounded cocoa taste and notes of raspberries and bilberries.
Madagascan chocolate pairs really well with honey, Cointreau, coffee, mandarin, rhubarb, pink pepper, cardamom and nutmeg so introducing these flavours will complement the profile of the chocolate. We had a go at infusing the cream with cardamom pods which tasted wonderful with a subtle hint of cardamom. Let us know which flavours you experiment with!
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Firstly break open 6 cardamom pods to reveal the black seeds inside and put these into the 100ml of whipping or double cream. Using the recipe card from the kit, follow step one to heat the cream with the seeds. Put the cream to one side.
Follow the recipe card and melt the Madagascan chocolate (small buttons) slowly.
Once the chocolate has melted strain the seeds from the cream and discard the seeds. Follow step 3 and combine the cream and chocolate slowly to create the ganache.
Next pour the filling into the piping bag and follow step 4 of the recipe card to fill the truffle shells. Put them in the fridge to set for 30 minutes.
After 30 minutes, melt the Belgian chocolate (the large buttons) slowly following the guidelines in your recipe card. Put the chocolate flakes in a bowl or on a plate ready to roll your truffles!
Remove the truffles from the fridge and dip them a couple at a time into the melted chocolate making sure they are fully coated in the chocolate. Put them in the chocolate flakes and roll them until they are fully covered. You can place them on a tray or plate and when they’ve all been rolled put them in the fridge for 15 minutes to set.
Chocolate tastes beautiful at room temperature so take them out of the fridge 30 minutes or so before you want to enjoy them!
*When storing chocolate in the fridge make sure they are in an airtight container to avoid odours such as onions and garlic contaminating the chocolate!