0CART

You have no items in your shopping cart.

Product was successfully added to your shopping cart.
TRUFFLES
 

CARAÏBE TRUFFLES

An Original Recipe by Michael Recchiuti 
Category: Truffles
Difficulty: Easy
 

INGREDIENTS

Calculated for 48 truffles
 
Burnt Caramel Base
700g cane sugar
240g water
 
Caraïbe Ganache
142g heavy whipping cream
85g burnt caramel base
85g unsalted 82% butterfat
 
Hand Rolling Truffles
300g Cocoa butter
 
 

INSTRUCTIONS

Burnt Caramel Base
 
  • Place the sugar in a heavy-bottomed pot. Place over medium heat and cook, stirring occasionally with a wooden spoon, until sugar melts.
  • Then continue to cook, without stirring, until the sugar turns deep amber.
  • If any crystals start to form on the sides of the pan as the sugar darkens, wash them down with a wet pastry brush.
  • Just before the sugar turns black, the sugar syrup may foam up. If it does, reduce the heat to low and, wearing an oven mitt, carefully stir foam down.
  • When the sugar is ready, it will smoke, and large bubbles will break on the surface.
  • While the sugar is cooking, bring water to a boil in a small saucepan. When the sugar is black, remove from heat and a fine-mesh sieve or splatter screen over a pot with sugar. Wearing oven mitt, slowly pour the hot water into the sugar syrup a little at a time. The mixture will sputter, steam and foam. Be careful, as it is very hot.
  • Allow to cool, store at room temperature indefinitely. This syrup can be used for many baking applications.

 

Oriado Ganache

  • Melt CARAÏBE 66%  in a microwave-friendly bowl or stainless bowl over a scalded (not boiling) water bath. Slowly melt and bring to a temperature that registers 115°F (46°C).
  • While the chocolate is melting, stir the cream and caramel base together in a small saucepan and heat to 115°F (46°C).
  • Pour the chocolate and cream into a 1- quart clear vessel. Blend with an immersion blender using a stirring motion and making sure to reach the bottom of the vessel. The ganache will thicken, become slightly less shiny, and develop a puddinglike consistency. Add the butter and incorporate it with the immersion blender.
  • Using a pastry bag, fill desired molds to level. Allow crystallizing overnight. 

 

Hand Rolling Truffles

  • Melt CARAÏBE 66% Chocolate in a microwave-safe bowl or stainless bowl over scalded water (not boiling) water bath. Slowly melt and bring to a temperature that registers 115°F (46°C). to start the tempering process, or 95°F (35°C). if not using tempered chocolate.
  • Truffles can be dipped in tempered chocolate (we will review tempering during the demo) or un-tempered chocolate to store in a refrigerator sealed in an airtight odor-free container. 
  • While chocolate is melting, unmold truffles and place on a try in preparation for hand rolling. Store ganache in a cool (not in the refrigerator) area while waiting for the chocolate to melt and temper.
  • Sift cocoa powder over a sheet pan to roll the freshly coated truffles in.
  • Truffles can be stored in an air tight container where you would store wine for up to 3-4 weeks.