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The Making of: Coffee-Cardamom-Truffles

08 Jan

After having “designed” truffles with orange peel from the own tiny orange tree and hibiscus flower as a decoration on top, we decided to try a new combination: coffee-cardamom-truffles with a hint of Tasmanian pepper – since we didn’t have an idea about the dosage we’d improvise.
The first difficulty was to grind the cardamom seeds which were tougher than they looked like (see picture 1). But the aroma was fantastic! We also ground some coffee beans and the Tasmanian pepper (the last one being another tough candidate).

Picture 1: Grinding cardamon

Picture 1: Grinding cardamon

Picture 2: Melting chocolate for the ganache

Picture 2: Melting chocolate for the ganache

The ganache was easily made. First of all, we started melting the dark chocolate (85 %) up to 55-60°C (shown in picture 2). Meanwhile, the cream combined with a very small quantity of sugar syrup (which was boiled beforehand) was cooling down to about 40°C. During the “cooling down”-phase I put a coffee pad from our coffee machine into the cream-syrup-mix to achieve a nice coffee taste (and succeeded :-)).

Afterwards, the cream-syrup-mix was added to the melted chocolate bit by bit. Then, after some stirring, we added the butter to it. To fill the hollow bodies with the ganache we had to wait until it cooled down to 32-34°C or otherwise the hollow bodies would melt away. No good idea in fact. 😉 While the cooling down of the ganache I added the ground cardamom, a bit of the ground coffee beans and a very little dose of the pepper to the ganache.

Picture 3: Melting chocolate for the coating

Picture 3: Melting chocolate for the coating

Picture 4: Preparing chocolate according to the injection method

Picture 4: Preparing chocolate according to the injection method

After filling the hollow bodies with the ganache we waited some hours before we continued with the coating. For this reasons, more chocolate was melted up to 45°C (around two third of it, see picture 3), then I added the last third to cool it down to 31-32°C which was required to get the wonderful dark chocolate shimmer (pictures 4 and 5).

Picture 5: Fluid chocolate with perfect shimmer

Picture 5: Fluid chocolate with perfect shimmer

Picture 6: Finalising a truffle by rolling it on a grid

Picture 6: Finalising a truffle by rolling it on a grid

The filled bodies were dipped into the melted couverture and then rolled on a grid so that they received the typical truffle shape (picture 6). Finally, they were powdered with the rest of ground cardamom.

And the result? See yourself!

Picture 7: Finished coffee-cardamom-truffles

Picture 7: Finished coffee-cardamom-truffles

 
2 Comments

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  1. Rory Sie

    4. November 2011 at 11:02

    Nice, I didn’t know you did that! I make/sell chocolate myself too! Apparently, people working with recommender systems have a preference for making chocolate…

     
    • Felix

      4. November 2011 at 11:08

      Hi Rory! I’ve already seen some photos of your delicacies on Facebook… great work! (also your cakes and all the other food) 🙂