Hey guys and welcome back to another post! Are you starting to feel in the Halloween spirit?! I sure am! I’ve got a recipe for you today that is challenging and extremely rewarding at the same time if you get it right. Today we are going to be going over how to temper chocolate, how to make the “fancy” kind of chocolate truffles and I am also going to give you a super fun ganache recipe that incorporates pumpkin.
I have been wanting to make truffles for the blog for such a long time. Since being out of the culinary industry I have not had a chance to get my hands on some couverture chocolate and I was really missing being able to use ingredients that typically are not available to the public. Couverture chocolate also is expensive, and it just hasn’t been in the budget for me to play around with, unfortunately.
While doing research on some post ideas, I stumbled upon Chocoley, which is a chocolate company based out of Georgia. On a whim, I reached out to one of their team members to see if they would partner with me and they happily obliged! They sent over a couple of their couverture products as well as a candy thermometer and some caramel filling and I am so excited to tell you about my experience using their products.
The shipping process took about a week and was a fairly smooth process. Once I received the shipment, I was pleasantly surprised by how well everything was packaged. None of the chocolates were melted and everything seemed to be intact. By the time that I got my package all of the ice bags had melted but there was additional insulation in the actual box that seemed to help as well.
I appreciated the packaging as well as the way that the individual chocolate pieces were made. The shape of the little chocolate pieces applied well to “seeding” the chocolate which we will get into a little bit later in the post. I had previously worked with huge blocks of chocolate and this form of chocolate can be a mess to handle if you are new at chocolate work.
It had been quite a while since I had worked with chocolate, so I relied on their team for a couple of tips on how to make the process easier. They were extremely informative and very nice to work with! I also loved that they have a good amount of information on their website if you are just getting started in the world of couverture chocolate. PS this is not a sponsored post and I have not been paid to say any of these things. I want to give you guys an honest review of what I thought of their service and I truly had a great experience. They did provide the equipment and ingredients for this post, but all opinions are my own!
Now let’s jump right into this recipe and tutorial! Chocolate work can be daunting even though it seems quite simple. To make truffles, you simply temper your chocolate, allow the shells to set, add your filling, add the “bottoms” to your truffles by covering the filling with chocolate and then once they are fully set to pop them out of the molds. So, simply right? Not so much.
Chocolate can be hard to work with and even gave me a run for my money before I felt like I got a handle on things. Be ready for the chocolate to go EVERYWHERE if you are just beginning. I am still finding shards of chocolate around my kitchen and it has been days since I made this recipe. I wanted to make something simple, yet within the Halloween theme because I thought that would be so much fun! I settled on using their V125 Indulgence Couverture Semi-Sweet Dark Chocolate for the truffle shells as well as in the spiced pumpkin ganache and then I also made a batch using their caramel filling because who doesn’t love caramel? I also love that their chocolate is celiac safe, peanut-free, tree nut-free, and egg-free! I have a friend that has celiac and she was super excited about that fact! These are great products if you intend to make truffles as a gift for friends/family that may have allergies.
The super in-depth recipe is below for these amazingly spooky and festive truffles. If you have any further questions or if you are having issues with your chocolate truffles please don’t hesitate to send me an email at [email protected]. You can also send me a direct message on Facebook or leave a comment on this post. If you are interested in any of the Chocoley products that I mentioned in this post, check out their website chocoley.com. If you enjoyed this post, make sure to share, like, and follow me on all my social accounts. It sure helps me out!
How to Make Chocolate Truffles
- Truffle molds
- Bench scraper
- Glass bowls
- Double boiler
- Large ladle
- 1 Lb. V125 Indulgence Couverture Chocolate, Semi Sweet Dark
- Pumpkin Spice Ganache
- Caramel Filling
Pumpkin Spice Ganache
- 4 Oz. Semi-sweet chocolate
- 1/2 Tsp. Cinnamon
- 1/2 Tsp. Nutmeg
- 2 Oz. Pumpkin
- 1/4 Cup Heavy Cream
- I am going to go ahead and say that this is a challenging recipe. If you are a beginner at making chocolates, be patient, have fun and try not to get too frustrated. Also, get ready for chocolate to be everywhere in your kitchen.
To make Pumpkin Spice Ganache:
- I love this ganache because it is fun and easy to make. It is also easy to use to fill truffles! Begin by heating the cream to boiling. While the milk is heating, place the chocolate and spices into a glass bowl and then cover with the boiling cream. Allow the chocolate to fully melt into the cream before mixing together with a spatula. Finally, mix in the pumpkin puree. Pour into a glass container with a lid and place into the fridge to set. Once set, use immediately.
To Make Truffles:
- Prepare a double boiler and begin melting your chocolate. Mise en place all of your ingredients, fillings, and equipment. Gently stir your chocolate with a spatula and monitor the temperature with a thermometer. For the specific chocolate that we are using in this recipe, you will want to melt your chocolate to 120 F, and then using the seeding method cool to 82 F by adding in small quantities of the same chocolate to bring the batch of chocolate down in temperature quickly. Take care not to whip or create air bubbles in the chocolate. Once your chocolate has been brought down in temperature, reheat the chocolate over the double boiler to bring it back to a working temperature of around 88-90F. Before you start making your truffles, I would suggest that you dip the tip of a paring knife into the chocolate and wait until it sets to make sure the chocolate is tempered. If it is you will have a nice glossy finish to the chocolate once set, if it is not it will be dull and will be susceptible to "bloom" which is basically when the cocoa butter comes to the surface of the chocolate causing a whitish color.
- If your chocolate is out of temper, repeat these steps again to try to get your chocolate to temper. With your tempered chocolate, start filling your molds completely so they are coated on all sides. Quickly scrape off the excess chocolate and then turn the mold upside down to dump out the unneeded chocolate. Tap on the mold to encourage more chocolate to come out of the molds. I like to do this over a clean sheet tray to make cleanup easier. Once you have a nice thin layer of chocolate on all of the chocolate molds, clean off the mold using either a spatula, bench scraper or even a bowl scraper if that is more comfortable for you. You will only want chocolate in the little holes that will eventually create your truffle. Once you have completed all of your molds, place them in the fridge for at least 30 minutes to fully set. You can also place your molds in the freezer if you are short on time but be wary of condensation.
- While your molds are setting, prepare your filling. If you are using the ganache in this recipe, place it into a piping bag fitted with a small round tip such as the Wilton #12 tip. Heat it with your hands to get it pliable enough to pipe. Once your molds are ready, pipe enough ganache to fill up the shells about 3/4 to the top. Make sure if you run a spatula across the tops of the molds that you will not catch any of the filling. You may need to bring your chocolate back to temper at this point. If it is still within the working range, pour some chocolate on top of the filling and scraper the access off only leaving pockets of chocolate for the bottoms of the truffles. You are basically "sealing" off the truffles, trapping the filling inside. Place the molds back into the fridge to fully set up, about 30 minutes.
- Clean up your workspace while the truffles are setting and then when you are ready, hit the molds against your countertop to knock the truffles out of the molds. If they are sticking, place in the freezer for 10 minutes intervals to get the chocolate to release. Once all of the truffles have popped out place them into a container and place back into the fridge. Clean your workspace and pour your remaining chocolate onto a large piece of parchment paper and wrap up to use at another time. Note that if your chocolate seems grainy it may have been overheated. I would use that chocolate for another purpose such as making cookies or brownies.
Until next time guys- happy baking!
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