Chocolate Spiced Truffles Festive dessert recipe by Valrhona

SPICED TRUFFLES

BY PASTRY CHEF ALLANOUD ALBRAIKAN
VALRHONA FESTIVE RECIPES
Serves 40-50 truffles | Prep/Cooking Time 60 min
INGREDIENTS

JIVARA GANACHE

  • 400 g Jivara 40%
  • 200 g whipping cream
  • 20 g butter soft
  • 10 g vanilla bean paste
  • 0.4 g cloves powder
  • 0,4 g ginger powder

ASSEMBLY AND FINISHING

  • QS truffle coating
  • QS cocoa powder
  • QS finely chopped pistachios

 

PREPARATION

JIVARA GANACHE

  1. Heat the whipping cream with all the spices in it until it simmers.
  2. Melt chocolate while continuously mixing the chocolate with a spatula to avoid burning.
  3. Pour in 1/3 at a time, while mixing in between. Then, mix in the butter and stir until smooth without any lumps.
  4. Pour the ganache over a tray lined with plastic sheet.
  5. Leave to crystallize until the ganache consistency is set enough to make piping with pastry bag possible.

 

TIP: Be careful not to work the ganache too cold as it would make the texture of truffles grainy.

ASSEMBLY AND FINISHING

  1. Pipe into wanted shape and leave to crystallize for 24 to 36 hours at 17°C and 60% hygrometry.
  2. First coat the truffles by hand with tempered Jivara couverture and roll in the desired coating.
TIPS

Coating can be ground nuts, cocoa powder, coconut.

RECIPE BOOK
OTHER RECIPES

 

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