Thursday, December 3

How to make Luscious Belgian Truffles for the Holidays

Chocolate frog, available in Milk or Dark

Fire Flower, dark with cayenne spike!

According to my favorite chocolate place in Boulder, CO: (they sell wine, too) here is how to make amazing truffles:

1 pound Callebaut semisweet or milk chocolate, or equivalent
10 ounces hazelnut paste
2 ounces finely chopped hazelnuts, almonds or pecans
5 ounces finely ground chopped roasted almonds to finish the chocolate

Break 3 ounces of chocolate into small pieces and place in a double boiler. Stir together the hazelnut paste and 2.5 ounces melted chocolate mixture and stir well.

Remove the mixture from the heat and add the 2 ounces of chopped nuts. Stir well to combine.

Pour the mixture onto waxed or parchment paper to a thickness of one half-inch thick. Let it sit until hardened. If mixture will not harden, place in refrigerator for a few minutes. When hardened, cut shapes with a cookie cutter or scoop balls with a teaspoon.

Melt the remaining chocolate in a double boiler and stir well. Mixture should not be heated to more than 90 degrees. Allow to cool to 78 degrees. Return to double boiler and heat semisweet chocolate to 87 degrees and milk chocolate to 85 degrees. This will keep the chocolate shiny and unstreaked.

Using two toothpicks or a dipping fork, dip hearts or balls of chocolate one at a time in melted chocolate. Shake off the excess and cover with the finely ground roasted almonds. Place on parchment or waxed paper. Refrigerate.
Be as patient as possible and then enjoy!!!


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