Champagne chocolate caramel truffles – a detailed recipe cooking.
The author of the recipe is Jacques Torres, a famous French pastry chef, chocolatier
Time: one час.Difficulty: hard Amount: 50 truffles Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
- 500 gr. milk chocolate, chopped
- 600 gr recrystallized milk chocolate *
- 150 gr. fat cream
- 2.5 tbsp. l inverted sugar or corn syrup
- 1 tbsp. l grape liquor such as grappa (made from grape meal)
- 60 gr softened butter
- 150 gr. champagne
- Special equipment: 50 truffle mold PC.
Recipes with similar ingredients: milk chocolate, cream, champagne, truffles, syrup, liquor
Recipe preparation:
- Chocolate. Melt the crystallized chocolate into stewpan, and completely fill out the truffle molds. Then pour the chocolate back into the stewpan. The recesses of the molds will be covered with chocolate. Wipe the molds so that there is between the recesses clean and refrigerate. When the chocolate starts to harden, after about 5 minutes, it will shrink, which will allow you to remove the impression from each cavity, then it can be used further. Leave chocolate molds.
- Cream dulce de leche (homemade caramel). In a small bring champagne and cream to a boil. Bowl for fill the blender with hot cream, chopped chocolate and syrup, and mix until smooth with a hand blender. Mix grape grappa and butter. Let cool until mass grabs, and does not look like mastic.
- Truffles Wrap caramel in a cooking bag, and fill the chocolate hemispheres, smooth with a spatula. Clean around the recesses and connect the mold. Leave in the fridge for the night.
- After time, take out the finished “cabochon”, now chocolate Will not float at room temperature. Serve. Note * When when working with chocolate, it’s important to deal with a homogeneous glossy mass, viscous, but not thick. To do this, chocolate must be subjected to due tempering way.
How to temper milk chocolate in the microwave
Hot chocolate at a temperature of 43-46 ° C gives when it hardens glossy surface. There are not many ways. to do, but we will take into account the most suitable for home One of the easiest ways to melt chocolate is cut it into small pieces and then place it in microwave in a glass bowl for 30 seconds at high power so that most of the chocolate melts. Take out microwave and grind, the remaining pieces will melt from heat. Then the chocolate should cool in an ice bath to 27 ° C. Working temperature when reheated will be 29-30 ° C. Other the method is called “callet.” Partly melt in a water bath chocolate, whisk until smooth. Then add calets for glazing, you need 1/4 part of the original volume of chocolate. The classic method is suitable for those with there is a work surface. Melt the chocolate in the microwave or on water bath. Pour two thirds on a granite countertop. While working with a spatula, scrape the chocolate and mix until its temperature will not be the required 27 ° C. When will appear signs of thickening, add it to the remains of not melted chocolate. This will lower the temperature of the entire mass. Before use check the quality of the chocolate in a simple way. Dip the edge of the paper in chocolate, if you did everything right, chocolate will harden in within 5 minutes and covered with a shiny film. It means that cocoa butter molecules took crystalline upon cooling a structure that allows chocolate to acquire a confectionery value.
