SimGar

01 Feb 2009

Passionfruit Truffle




Ingredients:

12 oz. milk chocolate
14 oz. of 68 percent (or higher) dark chocolate
another 2 lbs of the 68 percent (or higher) dark chocolate, to be used for dipping
20 oz. heavy cream
6 oz. passionfruit puree (can be found at any high-quality grocery store)
1 tbsp. orange zest (optional)


Preparation:

In a mixing bowl, place the 12 oz of milk chocolate and the 14 oz of dark chocolate. In a saucepan, scald the heavy cream and passionfruit together —bringing it up to a temperature just below boiling. Pour the hot mixture into the mixing bowl with the chocolates. If using the optional orange zest, add it now. Mix until smooth (do not whip).

Place the smoothed mixture in the refrigerator for at least 2 hours, preferably overnight.

Once it has reached a molding consistency, use a melon baller to scoop out balls with the diameter of a quarter. Return to the refrigerator during the following steps.

Tempering the chocolate (aka melting it for dipping) has very specific protocol. Have a thermometer on hand to ensure correct temperatures. Set aside a couple ounces of the 2 lbs of dark chocolate, and melt the rest in a double boiler until 105 degrees. Remove the melted chocolate from the heat and let cool until the temperature drops about 10 degrees (you can stir occasionally to speed up the cooling process).

Take the couple ounces of dark chocolate you set aside, and add to the cooling melted chocolate. Vigorously mix by hand until the chocolate completely melts into the mixture and it develops a nice sheen. This ensures workable, tasty chocolate.

Remove your balls of chocolate from the first mixture which have been in the refrigerator. Roll them in the melted chocolate, either by hand using a glove, or with the aid of a fork. If you use a fork, do not pierce the chocolate, but use the fork as you would a slotted spoon to lift in and out of the chocolate. Set all your passionfruit truffles on wax paper on a tray and place them in the refrigerator until you want to serve.

Recipe yields 50 small chocolates in roughly 1 oz pieces. They will keep in the refrigerator at least a couple of weeks.