31.10.09

Last Day of Chocolate Making Class - Butter Truffles with Vanilla



Last day is always bittersweet, pardon the chocolate pun, isn't it?  So sad to leave the school, all the new friends and our wonderful teacher but on the other hand, my feet are killing me and I have eaten so much chocolate that I won't be able to face the 5 pounds I am taking home with me.



Rather than ganaches, we made truffles today.









We piped, formed and enrobed truffles.  We made a fabuous Mediterranean flavour which had pureed raisins that were plumped in port.  They were by far my favourite flavour of the entire class.  So Yummy!  I will be making them again.









At the end of the day, we were all awarded with our certificates!  It is definitely something I will be hanging in my kitchen.









Butter Truffles with Vanilla   adapted from recipe by Jean-Pierre      Wybauw


350 gm heavy cream
2 vanilla pods, split and seeds scraped into cream
130 gm butter
80 gm invert sugar (or honey)
500 gm tempered dark chocolate


Bring the cream with the split vanilla bean pods and seeds, invert sugar and butter to the boil.


Let it infuse until the cream cools to room temperature.  Pour the mixture through a sieve (to remove vanilla bean) into the tempered chocolate, mix well.  Be sure the butter chocolate mixture crystallizes before piping into shapes.


Dip in tempered dark chocolate and finish by rolling in granulated sugar.  These could also be finished by rolling in powdered chocolate rather than granulated sugar.



Good bye, Orlando!  Sorry I missed you, Mickey!  Sad I didn't get to the Salvadore Dali museum in St. Petersburg   :(             But, we did have a fabuous Cuban dinner at Padrino's!

7 comments:

  1. Wow....your posts are sure interesting and the chocolates look so yummy!

    Gloria

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  2. Thanks, Gloria! The chocolates were absolutely divine! I have all the recipes and it is amazingly easy once you have mastered a few simple techniques. I never believed that I could dip chocolates. The machine was a little high stress, but I won't have to worry about that. They cost about $35,000!

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  3. I've been looking for a good recipe for chocolates! Thanks for the post!

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  4. It is so difficult to post a recipe for chocolates because they tend to be a bit complicated. If you check Day 1 of the class, I have a recipe for Mocha Chocolate filling for formed chocolates. We made several different fillings. Fine Chocolates (book 1) by Jean-Pierre Wybauw is an excellent book with excellent recipes. You can find it at J.B. Prince in NYC online.

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  5. Wow. Those chocolates are lovely!

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  6. Thank you, Memoria. I was a newbie so learned a lot.

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