Rosemary Caramel Truffles

 

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Hej Chocolate&Caramel Lovers

Those are just not ANY caramels nononono, those are Salted Rosemary infused Caramels coated with dark Swiss Felchlin chocolate.

Oh My God

Delicious

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115 g heavy cream

2 sprigs fresh Rosemary

195 g sugar

30 g cold Butter

ca 20-30 dark hollow truffles

300 g dark tempered chocolate

Sea Salt

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Simmer cream with rosemary sprigs. Remove from heat and let infuse for at least 30 minutes. Strain the infused cream and return it to the saucepan. Place the pan over a medium heat and bring up to a simmer. Remove the pan from

Put the sugar in a large, heavy bottomed pan. Stir once, then bring to a boil on low heat until it has turned a warm golden brown.

Remove the pan from heat. Using caution, slowly add the warm cream a little at a time, stirring constantly until incorporated

Put the pan back over medium-low heat and stir the mixture until it reaches 109°C.

Drop in the butter and whisk until combined.

Fill the dark hollow truffle shells with the cooled caramel.

Use your fingertips to close the shells with tempered dark chocolate. Dip truffles in the melted chocolate or roll in chocolate between your palms.

Add a sprinkle of sea salt.

 

INMA & REGI / SEA BUCKTHORN MULLED WINE – CLEMENTINE ZEST TRUFFLES WITH ROASTED CACAO BEANS

The biggest chocolate lovers Inma and Regi attended NOPRA “Lets make Nordic Truffles” workshop on 14.11.2015 in Olten. The young ladies created recipe for amazing dark sea buckthorn truffles that would even make the best Swiss Master Chocolatier jealous.

 

 

For 30-40 truffles

 GANACHE

50g heavy cream

30g sea backthorn confiture

20g sea buckthorn (or normal) mulled wine

zest from 1 mandarine

handfull of finely chopped roasted cacao beans

200g dark chocolate

20g butter

30-40 dark hollow truffles

COATING

200g tempered dark chocolate 

cacao powder

Chop the chocolate for the ganache.

Mix cream with sea buckthorn confiture and sea buckthorn mulled wine. Bring cream just to boil and add mandarin zest and chopped roasted cacao beans. Pour it over chopped or liquide dark chocolate and create a smooth emulsion.

Add butter and mix.

Fill the dark truffle shells with the cooled mulled wine ganache.

Use your fingertips to close the shells with tempered dark chocolate. Place cacao powder in a shallow bowl. Dip truffles in the melted chocolate or roll in chocolate between your palms. Finally roll your truffles in the cacao powder so that they’re completely covered.

WALNUT MARZIPAN IN NORDIC ARCHIPELAGO

Nuts and chocolate are just perfect combination.

Best to be enjoyed outdoors in breathtaking Swedish Archipelago looking at the sunrise.

And with a cup of hot milk-coffee

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400 g marzipan

100g walnut halves

300 g tempered milk chocolate


Roll out the marzipan and cut out whatever figures you like, circles, flowers or squares.

Add some tempered chocolate in the middle of the marzipan figure and top with a walnut half.

Dip the marzipan in tempered milk chocolate.

RASPBERRY & LIQUORICE TRUFFLES

All we need is LOVE, LOVE is all we need

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20 truffles

Ganache:

300 g chopped milk chocolate

100 g double/heavy cream

50 g butter

1-2 tsp liquorice powder

Truffle Coating:

50 g raspberry powder

300-500 g (tempered) milk chocolate for coating


Bring the cream just to boil. Pour the cream over chopped milk chocolate and add liquorice powder. Mix continuously to form an emulsion.

Beat the butter until creamy and mix it into ganache until fully incorporated.

Cover the ganache with plastic wrap and leave until set in a cool area.

To make truffles use a small ice cream scoop ( or a teaspoon ) and scoop out equal sized balls of ganache and place them on a baking sheet. You can also pipe the ganache onto baking sheet. Leave until set in a cool area.

I recommend to temper the milk chocolate for coating. See my guide how to do it here.

Place raspberry powder in a shallow bowl. Dip truffles in the melted chocolate or roll in chocolate between your palms. Finally roll your truffles in the raspberry powder so that they’re completely covered.

THE SEEDING TEMPERING METHOD

Is it really necessary?

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Take a look at the two spoons above.

The chocolate on the right spoon is simply melted and NOT TEMPERED. The chocolate on the left spoon is perfectly TEMPERED.

Chocolate contains cacao butter and the objective in tempering chocolate is to get the fatty acid crystals of cocoa butter back into stable form.

Chocolate is perfectly tempered when it has firm finish, looks shiny and snap when you brake it. Simply melting the chocolate will not temper it.

Seeding method is the simplest way of temper the chocolate. It uses the already tempered chocolate as seed.

  • MELT THE FATTY ACID CRYSTALS

Chop chocolate blocks into small pieces or use chocolate buttons. Remove ca 20% of your chocolate and set aside. This will be used later as seed chocolate.

Melt the chocolate in microwave or double boiler until the temperature reaches 40-45°C.

  • ADD SEED CRYSTALS

Add the remaining chocolate to the melted chocolate and stir with a spatula until all the chocolate lumps are dissolved. Check the temperature, it should be following:

Dark 31-32°C

Milk 30-31°C

White 27-28°C

Now your chocolate is tempered.