Truffle Chocolate

Name: Truffle Chocolate
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g dark chocolate; 100g Light cream; 20g butter; 8g rum; 1 Vanilla clip; Some cocoa powder; Some Coconut; Some Matcha powder

by Wanshanhong

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Truffle chocolate is a category of chocolate, named after its shape imitating the famous French ingredient "truffle". Originated from France, it has a long history of making and eating in Europe. This chocolate also has a beautiful story: it is said that a Spanish princess married into the French royal family, because she left her homeland for the first time, she did not think about food after marriage. In order to relieve the princess’s homesickness, the royal chefs of the French royal family incorporated the cocoa produced in Spain into the production of French desserts, and even more unexpectedly made them into a unique shape in the shape of the precious ingredient "truffle" loved by the French royal family Special chocolate. This chocolate change is named Truffes, which means "truffle" in French (Truffles in English). Later, the method of making this kind of chocolate spread to the folks and remains today.
There is a layer of pure cocoa powder on the surface of truffle chocolate, so the taste is first bitter and then sweet. Coupled with the selection of pure natural raw materials, the taste is delicate, mellow, and silky, which will bring you a feast of taste. The biggest feature of truffle chocolate is that the unique formula creates an ultra-low melting point of 23°C, which brings an excellent taste that "melts in the mouth" unmatched by any other chocolate. Even if you are not careful, it will dissolve in your palm. "

Ingredients

Truffle Chocolate

1. Prepare the ingredients, the chocolate I used Farrhona dark chocolate with 67% cocoa butter

2. Pour the whipped cream into the milk pan, take out the vanilla pinch seeds and put it in the whipped cream, put the vanilla pinch into a boil and cook on low heat for 2 minutes, boil the flavor of the vanilla pinch into the cream, then remove the vanilla pinch

3. Put the chocolate coins in the hot cream and stir to melt the chocolate

4. After the chocolate is melted, add butter and continue to stir until the butter is also melted. If the temperature is too low, put the milk pan in hot water at about 50 degrees to melt.

5. After the butter has melted, continue to stir to make the chocolate paste shiny

6. Then add rum

7. Continue to stir evenly, and then refrigerate for about half an hour to let the chocolate set, but it is still soft

8. Knead the chocolate into a ball and roll it in the cocoa powder, so that the surface is covered with cocoa powder. You can also dip matcha powder and coconut paste to make truffle chocolates of different flavors. The shape does not need to be particularly round, because the shape of the truffle is not very round either.

9. Put the prepared truffles in the box and store in the refrigerator. Then take it out and enjoy at any time.

Tips:
Don't refrigerate the chocolate paste for too long, check it at any time, and feel that it can be shaped. If it is refrigerated for too long, it will be hard to shape.