Chocolate Truffles Galore

20190602_195553Also for my birthday tea party, I wanted to keep improving my chocolate making skills. Since filling is the only real opening for creativity in chocolate truffles, I developed a number of different recipes. It gave me an opportunity to learn about jam making, which is a whole new world I’m excited to explore more in the future!

The details:

Jump to recipe

Thought process:

20190602_133056Follow my basic procedure for making filled chocolates from this post. I made the following adjustments this time: I initially heated the chocolate all the way to 120F and used more seed chocolate to help cool and crystallize the chocolate. I also added the seeds right after removing the chocolate from the water bath rather than waiting for it to cool at all. It was still tricky to work with because it was so thick, but the temper was perfect. I also used a bit of white chocolate to make designs in the molds before adding the shells. It didn’t temper correctly, but it’s something I’d like to try again in the future.

Jam – These recipes are all about RATIOS. Jam becomes jam due to the right proportions of pectin, sugar, and acid. I read all about it on Serious Eats, and I encourage you to do so too. Basically, pectin is a soluble fiber that can form a nice gelatinous mesh when combined with the right amounts of sugar, water, and acid. The amount of pectin in your mix determines how thick your jam will be, and also how much sugar and acid you need hanging around. As a rule of thumb,  use enough granulated sugar to equal 40-70% the fruit weight, depending on the fruit (less sugar for high pectin, high acidity fruit, more sugar for low pectin, low acidity fruit) and 0.5-1 oz lemon juice (acid) per pound of fruit. You can’t guess the amount of pectin or acid in any particular fruit/vegetable. Luckily there are tons of charts online (like this one).

 

Below, the filling recipes:

20190518_152711Rhubarb Jam

  • 1 stalk rhubarb (80 g), chopped (low pectin, high acid)
  • 2 lemons (270 g), quartered (high pectin, high acid)
  • 175 g sugar
  1. Put the rhubarb and sugar in a pot and squeeze in the lemons to dissolve the sugar. Add the lemons to the pot.
  2. Cook over med-hi heat, stirring constantly, for 45 min or until thick and glossy
  3. Allow to completely cool before filling chocolates

20190518_180604Papaya Carrot Jam

  • 550 g papaya, cut in large chunks (low pectin, low acid)
  • 230 g carrot, sliced (high pectin, low acid)
  • 7 Tbsp lemon juice (high pectin, high acid)
  • 312 g sugar
  1. Put all in a pot and stir to dissolve the sugar
  2. Cook over med-hi heat, stirring constantly, for 45 min or until thick and glossy
  3. Use a fork or strainer to remove large chunks of papaya and carrot
  4. Allow to completely cool before filling chocolates

Miso Caramel
Adapted from this recipe on Food52

  • 3/4 cups granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 2 tablespoons red miso
  1. In a heavy saucepan set over medium-high heat, stir together sugar and water. Without additional stirring, bring mixture to a boil. Use a wet pastry brush to wash down any sugar crystals that form on the sides of the pan. When sugar becomes a deep golden brown remove pan from heat.
  2. Once off the heat, carefully pour in the cream, which will cause the caramel to bubble. Stir to combine. If the caramel seizes up and hardens with the addition of the cold cream, then put the pan back over low heat and stir until the caramel is liquid again. Whisk in the miso.
  3. Return to the heat and stir until caramel reaches soft ball stage on a candy thermometer, 235°F
  4. Allow to completely cool before filling chocolates

Rating:

5/5 stars.  5 stars

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