CHOCOLATE TRUFFLES MAKING WORKSHOP

Welcome to our chocolate truffle workshop! We hope you will enjoy making your own Single Origin chocolate truffles - who needs Godiva when you can make your own!

We recommend using a high quality chocolate for truffles since the better the chocolate - the better the truffle will be! You can use chocolate from different percentages to make them - from white to milk to any level of dark chocolate (for more info on types of chocolate - see here). We recommend a dark chocolate between 64-80% to make delicious truffles.

For the cream - you can use the traditional dairy cream to make French style truffles but coconut cream is a delicious vegan alternative and makes truffles taste a bit lighter.

Let's get started! To make truffle you will need:

Mixing bowl
Small bowl
Sauce pan or small pot
A whisk or spoon to mix
Optional: immersion blender

Ingredients:

for 8 truffles - scale according to desired amount

Chocolate 57g
Cream (whipping cream or any other) or coconut cream 40g
Dry powdery toppings - such as cacao powder, coconut flakes, sesame, etc.

Method

Step 1: Warm up the cream and cut the cocolate

Take your cream and warm it up to 54ºc. You can do this on the stove on low heat, stirring frequently, or in a double boiler if you're worried about it warming up too quickly the measure the temperature.

Optional alternative: If you want to infuse a flavour into your ganache, do it by cooking it into the cream on low heat, then strain it out, allowing the cream to cool down oto 54ºc.

While this is ongoing, chop or grind your chocolate down to small pieces. The smaller, the easier it will be to work with later. Don't overthink the size, the final product will be homogenous.

Step 2: Make your ganache

Step 1: Combine your 54ºc cream with room temperature chopped/ground chocolate.
Step 2: Mix thoroughly with whisk or spoon.
Optional - Step 3: Use immersion blender to make smooth
Step 4: let this mixture set in the fridge- covered. Ideally, overnight, but at least until firm (20-40 min).
To make the mixture set faster, lay it as a thin layer on a tray, and/or mix/agitate it occasionally.

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Step 3: Roll your truffles

Step 1: Divide your ganache to 8 equal units. No need to be precise, hand-made truffle’s charm comes from their imperfections, making each individual one unique. Place your dry topping in a small bowl

Step 2: Roll each piece to a ball, or a shape similar to a ball. Avoid the warm centre of the palm of your hand, as it will melt the ganache faster.

Avoid holding the ganache for a long time as it will melt in your hands.

Step 3: While the exterior of your ganache balls is still a little glossy, slightly melted from the heat of your hands, toss them in your dry topping until evenly coated.
While the toppings add flavour, their functional purpose is to keep the exterior dry to the touch, making your truffles easier to pick up.

You can eat your truffles now! Or - ideally (if you can wait..) allow them to set a little longer and firm up. For best texture, serve at room temperature.

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Optional: Get Creative!

Classic truffles are made of the ganache you’ve just made, then rolled in cacao powder until they’re dry to the touch, then set in the fridge.

You can do this, with our single origin cacao powder. You can also get creative and play with the other ingredients.

Ways that flavours can be added:

Mixed in with the ganache. folded in using a spoon, or your hands if it’s fully set. This will add texture as well as flavour.
Ganache formed around it. Like a hazelnut in the middle of the truffle.
Coating the surface of the ganache (as we did here).
Infused the cream. Before incorporating the cream, add ingredients into the cream and cook on low heat, then strain them out and cool down the infused cream. This will infuse the flavour throughout the truffle without adding any texture.

This is it! We recommend to leave your truffles in the fridge for about 20 minutes to set properly before eating.

Keep refrigerated for about a week, although we doubt they will last that long without being eaten!

If you have any questions, please feel free to reach out to us at amit@conspiracychocolate.com