Semangkok chocolats yang nyaman rasanya...
350g Valrhona/Barry Callebaut dark chocolate 66-80% cocoa
200g 35-60% dark chocolate cocoa- chocolat couverture
250ml double thick cream
1 teaspoon vanilla extract
1 tablespoon honey (bio/organic)
1 cup unsweetened Dutch cocoa powder
Cara made in Peranchis
135g dark chocolat - Valrhona/Barry Callebaut 70% cocoa
100g double thick cream - crème fleurette entier
1 tablespoon honey (acacia/trimoline-bio)
300g chocolate couverture Guanaja /extra bitter
1 cup unsweetened Valrhona cocoa powder
In a small saucepan, bring the thick cream, vanilla extract and 1 tablespoon honey to a simmer. Turn off the heat.
Place the fine finely chopped chocolate in a bowl. Strain the hot cream over the chocolate, let the mixture rest for 1 minute, then whisk until the chocolate is melted and smooth. Cover the chocolate and chill for about 3 hours until the mixture is set.
Using a teaspoon or a melon-baller, scoop out the truffles. Roll them in your hands to make rounded balls. Refrigerate the truffles for 15 minutes until firm.
To make the coating, melt the chocolate couverture in the top of a double boiler or in a metal bowl suspended over a pot of simmering water (not boiling). Remove the boiler top or metal bowl from over the water and stir continuously until the chocolate is melted and smooth and reaches room temperature.
Place the cocoa powder in a medium bowl. Drop the truffles, one by one, into the melted chocolate, turning them with a fork to coat them. Lift the truffles out of the melted chocolate and drop them into the cocoa powder. Roll the truffles in the cocoa until completely coated and store them in the refrigerator.
Storage: Airtight container, in refrigerator.