Recipes ideas for your Dark Chocolate Truffle Kit!
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.
We know that Madagascar 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.
Add up to 20ml of liqueur or spirits to the prepared ganache.
If you want to use spices in your ganache you can do this by adding the spices to the cream before heating it. We used the seeds of 5 cardamom pods and removed them before combining the hot cream with the melted Madagascan chocolate. The truffles had a lovely hint of cardamom!
Alternatively why not add some pink peppercorns before heating the cream and remove them before making your ganache.
Making a ganache with mandarin or rhubarb really gives the truffles a fruity flavour without losing the essence of the flavour profile of the chocolate. You can either use 50ml of cream and 50ml of pureé when making the ganache or replace the cream entirely and add 100ml of pureé to the melted chocolate.
If the filling starts to become too thick just pop it back in the microwave for 5 seconds to loosen.
Adding flavour drops to the prepared ganache is an easy way to adapt your truffles. We know Madagascan chocolate pairs well with coffee, mandarin and rhubarb so you can start off by adding a few drops of any of these flavours to the prepared ganache and taste until you get the level of flavour you prefer.
Recipe ideas for your Milk Chocolate Truffle Kit!
Create your own signature truffles by adding your favourite liqueurs, spices, fruit pureés or flavour drops to the milk truffle filling.
You can add any liqueur to the truffle filling, we’ve used some great matching liqueurs such as Cointreau, Amaretto and Frangelico. Whisky and rum also go well!
Just add up to 20ml of liqueur/spirits to 200g of melted milk truffle filling. If the filling starts to become too thick just pop it back in the microwave for 5 seconds to loosen.
Again using different spices in the milk truffle filling adds another dimension. Experiment with your favourite spices but we’ve found adding 1.5g of ground Cinnamon or Nutmeg work really well. If you prefer a stronger flavour you add more of the spice tasting along the way!
If you want a kick to your truffles add some chilli!
There are a number of fruit pureés that complement milk chocolate such as mango, rhubarb, strawberry and mandarin. Add up to 50ml of pureé to the melted milk truffle filling. If the filling starts to become too thick just pop it back in the microwave for 5 seconds to loosen.
Adding flavour drops to the milk truffle filling is an easy way to adapt your truffles to your favourite flavours. There are so many flavours available such as caramel, strawberry, coconut, lemon, vanilla, orange etc. Start off by adding a few drops to the melted truffle filling and taste until you get the level of flavour you prefer.
For a lighter truffle filling
When you’ve melted the truffle filling you can use an electric whisk to aerate it which creates a lighter texture.
Recipe ideas for your Dessert Canapé Kit!
The dark chocolate mousse in the dessert canapé kit is gorgeous as it is but you can also adapt the flavour to suit your taste. Experiment with different liqueurs, flavour drops, pureés or fruit juice.
As you whisk the mousse with the milk, add a teaspoon of your favourite liqueur. Cointreau and Frangelico really works well as the orange and hazelnut in the liqueurs complements the candied Valencia orange and hazelnuts toppings. Add more and taste as you whisk until you get to the balance of flavour you prefer.
Adding flavour drops is an easy way to adapt the mousse to your taste, there are many to choose from in your local supermarket. Add a couple of drops as you whisk the mousse with the milk. Add more and taste until you get to the level of flavour you prefer.
Mandarin pureé complements the flavour of the canapés. Replace the milk entirely for 125ml of pureé and use an electric whisk for 5 minutes.
Orange juice creates a tang to the mousse and again complements the flavour of the canapés. Replace the milk entirely for 125ml of orange juice and use an electric whisk for 5 minutes.
Creative ideas for your Bumblebee chocolate lollipops!
Decorate your Lollies
Once you’ve poured the chocolate onto the transfer sheet and added the stick, you can decorate it with your favourite sweets e.g. Smarties, marshmallows, jelly beans. Crushed up biscuits and cookies also work really well.
Make sure you add the toppings straight away as the chocolate will start to set soon after pouring it on the transfers.
Make Different Shapes
We’ve shown you how to create round lollies but you can make your own shapes by using a spoon to pour the chocolate onto the transfers or use a piping bag to create your own shapes. Once you’ve created your designs just add the lolly stick as shown on the instructions.
Tips for Working with Chocolate
How do I make my break up bar refill packs?
The bars are really easy to make. We’ve detailed the method on each product page within the tab titled ‘How to make your bar’.
Where can I find a copy of the recipe card for my kit?
All copies of the chocolate kit recipe cards can be downloaded from the product description boxes in the relevant kit. To view them please click on Shop, Chocolate Making Kits and then the kit you require the recipe for.
What’s the best method to melt the chocolate in my kit?
Making chocolate using a bain marie
As well as using a microwave, you can also melt chocolate using the bain marie method. All you need is a saucepan and a glass bowl that fits snugly on top of the pan.
Fill the pan with water to between a third and half full and put it on the hob to boil. Add the chocolate buttons to the bowl and when the water is at boiling point, turn off the heat and put the bowl on top of the pan.
Carefully stir the chocolate until it has melted, this may take a few minutes. Remove the bowl using oven gloves or a cloth, the chocolate is now ready to use.
What is tempering?
The reason why we temper chocolate is to ensure that the finished chocolate product has the correct stable crystalline form. This in turn ensures that your chocolate has the distinctive snap and shine you’ll have experienced in good quality chocolate! Un-tempered chocolate on the other hand can be soft, grainy, dull and blotchy! Using well tempered chocolate is most important with solid chocolate bars and moulded figures including lollipops. It’s less critical for instance when you melt chocolate to make a ganache.
In a home environment, the two best methods of tempering your chocolate are the “Seed” method and the “microwave” method. At chocolateathome.co.uk, we have focused on the microwave method purely because it is simpler! However you will find plenty of reference material on Seed tempering through the internet if you are interested.
So what is the “Microwave” method of tempering chocolate? The key is to melt the chocolate without ever letting it get above 33-34°c. All the chocolate we supply is pre-tempered so all you have to do is melt it without losing temper. You can do this by being very patient during melting! Our guidelines below provide you with specific instructions on heating and stirring which you should follow carefully. Good stirring is a very important part of the heating process because it ensures that heat is evenly dispersed within the chocolate.
If you have one, it’s good to use a thermometer to monitor the temperature of your chocolate while you melt it, just for peace of mind. But either way, don’t worry! If you accidentally overheat your chocolate, just throw in some more solid chocolate buttons and stir until they melt. The addition of the extra chocolate buttons actually acts as the ‘seed’ referred to in the seed method. As this ‘seed’ already has the correct crystalline structure, it will encourage the rest of the chocolate to re-crystallise correctly.
I have purchased the Dark Chocolate Truffle Kit and my ganache has separated, what should I do?
Making a ganache is exciting and rewarding but can be more difficult than other chocolate recipes as there needs to be the right balance of water, fat and dry solids, in this case chocolate! The results however speak for themselves when you make a glossy, smooth and totally gorgeous ganache!.
Our tried and tested recipe in our dark chocolate truffle kit should alleviate any issues with the ganache separating but if it does occur you can rescue it by pouring the ganache into a food processor and whizz whilst adding some of the heated and subsequently, cooled cream.
Tips for cooling chocolate
Cooling and Storing chocolate are also very important stages in the process of making great tasting chocolates with a perfect snap and gloss!
Since kitchens are often warm places, here are some top tips when making our chocolate kits:
• If you’ve just been using the oven or hob, open a window or door to let in some cool air. (Professional chocolatiers keep their chocolate rooms at 19-20°c!)
• After making your chocolates it is best to leave them for 20 minutes at room temperature to allow them to start cooling, before putting them into the fridge. (‘Shock cooling’ can leave marks, especially when using moulds.)
• Ensure there are no strong smells in the fridge, such as onions, as chocolate absorbs odours easily! With chocolate truffles or dessert canapés, putting them into Tupperware boxes and then putting the boxes in the fridge is ideal. (This protects the chocolates from all smells and will help avoid the condensation problem described below.)
• When taking your chocolates out of the fridge, try not to bring them out into a very warm or humid environment as condensation will form on them. If your chocolates are in closed Tupperware boxes, then take the boxes out of the fridge and let them warm up naturally for 5-10 minutes before removing the lids. This will remove any risk of condensation. (Condensation will generally form when a cold surface comes into contact with air which is more than 8°c warmer. This is what happens to the inside of your windscreen when you start your car on a cold morning!)
• Store your finished chocolates in a cool, dry place out of direct sunlight, ideally below 20°c.
Following these guidelines will ensure you have wonderful chocolate to enjoy at its very best!