Desserts, Outside Eats

156

Chocolate Truffles (GF)

A few weeks ago, I was lucky enough to attend a truffle making workshop at Roni-Sue’s Chocolates (thanks, Katie!!) where I learned all about the art of fancy chocolate making. Over homemade hot cocoa we learned all about owner Rhonda Kave’s 25-year-long hobby turned successful business. In addition to the truffles we sampled, Rhonda also gave us a little lesson about the different parts of the cocoa pod (she gets hers from Belize, where she spends a lot of time with cocoa farmers). We rubbed the skin off a roasted cocoa bean (think espresso bean, but richer), poked at cocoa nibs, and those of us who were brave enough to sample unsweetened chocolate munched a little bit- not a bite for the Hershey’s Milk-minded, let me tell you. We then got to take over the kitchen and learn to make our own chocolate ganache, which eventually became truffles! This was a really fantastic experience.  It was clear that Rhonda enjoyed her previous career as a professional women’s activist, but her dream was always to work in chocolate. Now, she gets to incorporate chocolate with social activism and community engagement, and it doesn’t seem like she’ll stop anytime soon. She’s a cool lady, read more about Rhonda here.

I rarely find myself in the presence of people who truly enjoy what they do. It gave me quite a bit of hope. If you’ve been reading any of my recent posts, you’ve noticed my not-so-subtle hints about having literally no concrete post-grad plans. But it’s okay. Because I know what I like to do. And no, it’s not watching Netflix- though I’m sure that was your first guess, so good one! I really like making and styling food. Obviously, I’d love to figure out a way to make this blog a career, but the stars would have to align to make that happen. Or maybe I could run into a Saveur editor and convince them to feature me in the Food Blog Awards. But I dream. In the meantime, I’m really looking forward to the clean slate that is coming in May. And yes, I am going to continue to refer to this in a positive way probably until three days before graduation. Then we’ll let the panic attacks roll in. But maybe I’ll get lucky like Rhonda and find a way to do what I love. Here’s hoping!

Among the truffles we sampled: Raspberry (flavored with freeze-dried raspberry powder); Strawberry-Rhubarb with Marzipan and Apricot kernel; Eggnog Ganache with Rum in a White Chocolate Shell. Needless to say it was quite the afternoon. I’m featuring Roni-Sue’s basic truffle recipe today, but maybe I’ll experiment a little in the future and share that here as well! I feel like a Campari and orange truffle could be very interesting, don’t you?

Truffles (yield: approx 50 pcs)

7 oz dark chocolate (preferably 70%) – you can use chocolate chips or chopped chocolate
2 pinches pink salt (or sea salt)
1 1/4 c heavy cream
1 1/2 tsp unsalted butter, softened (optional- it just adds richness!)

Topping options:
Flaky sea salt
Unsweetened cocoa powder
Cocoa nibs
Crushed nuts
Crushed candy canes
Crushed gingersnaps
Chili powder
Ground cinnamon

Place chocolate, salt, and butter (if using) in a heat-safe bowl. Bring cream to boil in a small saucepan over medium high heat, then pour over chocolate. Let sit for about a minute, then whisk until smooth. Refrigerate uncovered until firm, about 1 hour. Spoon 2 level teaspoons-full of the chocolate mixture onto a large baking sheet lined with parchment or wax paper, then return to refrigerator 15 minutes. With your hands, roll the mounds into balls, then roll or sprinkle with desired toppings! Chill until set, about half an hour.

 

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2 thoughts on “156

  1. Michelle says:

    You listed “2 pinches of pink salt” twice. Was this intentional? I just want to make sure I make them correctly. Thx!

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