© 2013 Mel IMG_5020

Icewine Truffles

Back in Pastry school, Chocolate and I were not friends. The chocolate unit brought feelings of anxiety and dread to meet my usual feelings of curiosity and eagerness. Chocolate was this mysterious medium that I struggled to get that “feel for” and sadly didn’t include my friends flour, sugar and eggs. Instead, it involved a very specific temperature curve and… um… patience.

But, just like anything, I dug my heels in and plowed through, and although I wouldn’t say that I love¬†working with chocolate, or would want to pursue a career as a chocolatier or anything, I can say that I really GOT it, mastering tempering to turn out a somewhat impressive showpiece. Since then, I’ve been wanting to revisit chocolate in my own kitchen….other than eating it… haha. (Anyone who has been to my house knows that I have quite the stash).

Working with chocolate was a somewhat unique skill that I now possessed, and that I didn’t want to lose.

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Inspired by some single origin Valhrona chocolate couverture that I stumbled upon at the market and with Chocolate…er..Valentines Day coming up, these Icewine Truffles emerged. The chocolate that I found had a very distinct acidity which, when I was deciding what flavor of truffles to make, immediately reminded me of the icewine that we had sitting unopened in the basement, patiently waiting to be included in a baking project.

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Also, can we just take a moment to take in the cuteness that is this spatula!?!?!? Squee! I don’t care if its Christmas themed. You’ll see this adorable thing all year long.

 

Icewine Truffles

makes approximately 30 1 inch truffles

1/2 lb good quality dark chocolate (I used Valhrona 65%), chopped

4 oz (1/2 cup) 35 % cream

1 oz (1/2 Tbsp) corn syrup or glucose

1 oz Icewine

1 oz (2 Tbsp) butter at room temperature

For finishing:

1/2 lb good quality dark chocolate, melted

-or-

1 cup cocoa powder

 

Place chopped chocolate in a medium bowl. Set aside.

In a small pot, combine cream and corn syrup/glucose. Heat over medium heat to bring just to a boil. Pour the hot cream over the chocolate and let sit, undisturbed for about 5 minutes.

Gently stir the chocolate and cream mixture until it is smooth and shiny. Pour in the icewine and stir to incorporate. Add the room temperature butter and stir until the butter is melted and the mixture is nice and smooth.

You now have icewine ganache! Taste it! Yum! Set it aside, either at room temperature or in the fridge, until it is firm enough to scoop and form into truffles.

Once your ganache is firm enough to roll and form, you can scoop them out onto clean parchment paper on a baking sheet using a tablespoon sized scoop, rolling each to form neat little round truffles.

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Now comes the fun part: Dipping!

Here, you have a few choices. I chose to dip my truffles in tempered dark chocolate. Because, well, I wanted the challenge. Tempering your chocolate will give it a beautiful shine and that nice “snap” when you bite into your little gem of deliciousness. It also allows you to leave your truffles at room temperature without melting. However, if you’re not familiar with chocolate tempering, or you want to make truffle-making a touch simpler, you can simply roll your truffles in a bowl of cocoa powder to finish.

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One Comment

  1. Michelle
    Posted February 20, 2013 at 9:15 pm | #

    That spatula is so cute ;o) I’ve got to try this recipe – those truffles look so good.

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