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Black and White Chocolate Truffles

An exquisite and round temptation

They are a pleasure for sweets lovers. The truffles, which receive this name because of their similarity to the natural ones extracted from the mountains during the wet season, are made with a soft chocolate ganache.

Its ingredients include chocolate, white or black, and cream, to which some add a touch of liquor, whether brandy, rum, Amaretto, Frangélico or cherry liqueur. The result is a smooth and creamy consistency.

As with the coulant, here you can see the recipe, and other elaborations, the origin of the chocolate ganache is the result of an error. Although Switzerland and France, specifically the Siraudin pastry shop in Paris, dispute their origin, the story tells that it was the assistant of a French pastry chef who added hot cream to the chocolate resulting in the ganache,which means clumsy in French.

Its uses can be the most varied depending on the amount of chocolate and cream, and range from fillings to cake toppings. After allowing it to cool in the fridge, you can make some dark chocolate truffles with white chocolate inside. What are you waiting to make them?

Trufas de Chocolate negro y blanco
Black and White Chocolate Truffles

Ingredients for 14-16 units

For the dark chocolate ganache

  • 75 g of dark chocolate for desserts (minimum 70% cocoa)
  • 5 g icing sugar
  • 50 g butter
  • 50 ml of liquid cream (35% M.G.)
  • 1 teaspoon of aged rum

For the white chocolate ganache

  • 125 g white chocolate
  • 30 g butter
  • 40 g of crème fraîche
  • A pinch of salt

To batter

  • Pure cocoa powder
  • Grated coconut

Step by step elaboration

For the dark chocolate ganache

  1. Heat the liquid cream in a bowl and at the time it begins to boil, remove from the heat and temper.
  2. Meanwhile, melt the chocolate together with the butter. We can use the microwave and program it for short heat strikes, while stirring between them, or do it in “water bath”. To do this, we will place both ingredients in a bowl and place it in a pot with hot water over low heat.
  3. Let the mixture stand for 15 minutes before adding the icing sugar and stir well until integrated.
  4. Slowly pour the tempered cream and rum over the previous mixture, stirring nonstop until you get a uniform ganache.
  5. Move to a clean container and let it cool before storing it in the fridge so it gains body. Keep it for a minimum of four hours, although better from one day to another.

For the white chocolate ganache

  1. Chop the chocolate into small portions and place in a small bowl together with the butter and a pinch of salt. Place on fire and heat until melted.
  2. Add the crème fraîche and remove from heat. Stir until homogenized. At first it will seem that the mixture is cut and that the ingredients are not going to be integrated but if we stir with patience, in no time the cream point is achieved.
  3. Move to a clean container and let it cool before storing in the fridge so it gains body. Keep it for a minimum of four hours, although better from one day to another.

Black and white chocolate truffles ending

  1. Once both ganache rested, let’s make the truffles.
  2. Take small portions of the white chocolate ganache, bowl them and set them aside in the fridge or freezer.
  3. Take larger portions of the dark chocolate ganache and wrap the white chocolate ganache balls with them, forming the truffles as round as possible.
  4. Work quickly so that the ganache does not get too hot, otherwise it is hard to work with it.
  5. Place the truffles on a plate covered with pure cocoa powder, grated coconut or a mixture of both. Wiggle with a circular motion to batter well on all sides.
  6. Store in an airtight container inside the refrigerator until ready to consume.

‘Harmonies in Flavors and Fragrances’. By Juan Muñoz Ramos.

Fragrances that surround us and transport us to different landscapes and countries through the Aromas and Flavors as part of happiness. This is the theme of happiness. In this case, gastronomic. We talk about truffles with a wonderful cocoa, creaminess and an intense background of liquors. And now that? Well, we have to be at the same level.

S.Pellegrino y Olivares
S.Pellegrino y Olivares

For this, the best water, which thanks to its balanced natural composition achieves true harmony, whose aromas and fragrances continue to flow even after ingestion thanks to its elegant sapidity and creaminess in its bubbles. We talk about water S.Pellegrino. Next to it, a wine that always surprises with quality and flavor. Olivares Dulce Monastrell is a Mediterranean, generous, intense and tasty wine that, together with S.Pellegrino water and truffles, creates a perfect trilogy to extol all flavors with respect and difference, seeking the pleasure that brings us happiness.

Let’s enjoy and be as happy as possible.

Tips

  • Truffles can be flavored with other liquors such as cointreau, coffee liquor, cognac, baileys, etc.
  • To give the truffles a crunchy point, add crocanti almonds to either of the two ganache or both.
  • Another way to assemble the truffles is to make half spheres with each of the two ganache and join them later. Thus, each half of the truffle will be from a different chocolate.
  • Truffles can be made from white chocolate with the inside of dark chocolate.
  • For the ganache to be manageable, it should be very cold. A good trick is to put it in the freezer an hour before forming the truffles. Using a scooper helps form the truffles and get them all the same size.

Pair this amazing dessert with a Pork stew with Port wineclick here to see the complete recipe.

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Autor del artículo
Manu Balanzino
Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario. Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la "Diplomatura en Gestión de Alimentos y Bebidas" en CIOMijas, y el "Certificado Profesional de Sommelier Internacional" por ESHOB. Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa "Momentos Gourmets" en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

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