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.