【rum White Truffle】colorful Milk Chocolate Balls
1.
Prepare materials. 5 grams of butter softened at room temperature. 320 grams of white chocolate, chopped and set aside. Soak 60 raisins in white rum overnight.
2.
160 grams of animal whipped cream and 16 grams of water gluten are poured into the milk pot, boiled over medium and low heat, and then removed from the heat.
3.
Cover the hot cream and simmer for one minute from the heat, mix it with 320 grams of white chocolate, mix gently with a heat-resistant spatula, and cover or cover with plastic wrap for 3 minutes. The remaining temperature will melt the chocolate.
4.
Slowly stir from the center outwards and add 5 grams of butter softened at room temperature. Mix with a normal whisk, and add 30 grams of rum little by little while stirring. (Black rum in the picture)
5.
Stir evenly with an ordinary whisk to obtain the white chocolate ganache. After cooling to room temperature, cover and put in the refrigerator for more than 2 hours until solidified.
6.
Prepare the filling: 60 white rum soaked raisins. Prepare dipping ingredients: 10 grams of shredded coconut, 10 grams of strawberry powder, 8 grams of Uji matcha powder, and 8 grams of cocoa powder. (The cocoa powder in the picture is Farrhona, sugar-free, bitter, suitable for baking)
7.
Scoop a small spoonful of solidified ganache, use two spoons or hands to form a ball, and wrap two wine-dipped raisins at the same time. Roll on a layer of dipping powder to set the shape, wait a while and wrap it again.
8.
Don't make the ganache ball too big, so as not to get bored. When using multi-color dipping powder, wash your hands or fork after dipping in one color to avoid color mixing. After completion, put in a clean sealed container and put it in the refrigerator for storage.
Tips:
Basically this is how raw chocolate is used. In fact, it's best to make it in autumn and winter, and it won't melt easily when you knead the chocolate balls.
Compared with the traditional truffle method, the ganache is not covered with a layer of tempered chocolate. Although the taste is not rich enough, the advantage is that it can be stored in the refrigerator. Especially in this gradually hot season, it is not ideal if it is made into truffles at room temperature. select. With the addition of alcohol, it can be stored for about 2-3 weeks. If you don’t drink wine, please finish it within 5-7 days.
Either white rum or black rum can be used, each has its own advantages. I personally think that white rum is more refreshing, stimulating and sweet. The fusion of black rum and milk is sweeter, like toffee lingering.
Because white chocolate does not contain cocoa powder, it is made from cocoa butter, sugar and milk. The ratio of oil to sugar is larger, and darker chocolate will be sweeter.
The wine-soaked raisins added inside can improve the taste, and the outer layer is coated with slightly sour strawberry powder and slightly bitter matcha powder and cocoa powder to transform the taste.
