Since arriving in France, I have been missing working with chocolate. Naturally, I enjoy eating the creations of renowned Parisian chocolatiers, but there is something special about eating delicious bonbons made with your own two hands.
Last weekend, with the help of my now photographer boyfriend, I whipped up a batch of simple chocolate truffles. I made a trip to Déco Relief next to St. Eustache to pick up some Mexican Cacao Barry chocolate and a new spatula.
These truffles are a great place to start if you are new to the world of chocolate making. Give them a try and let me know what you think.
-165g heavy cream
-30g salted butter
-tempered chocolate (for dipping)
-cocoa powder (for rolling)
First, you will measure all of your ingredients.
Melt your chocolate very slowly in the microwave or over a pot of simmering water. Stir often.
Add the warmed cream and honey in 5 or 6 stages. Stir vigorously. The ganache will look split at first, but fear not, it will come together.
When all of the liquid is incorporated, add the butter and use an immersion blender to mix.
Leave the ganache in a covered bowl overnight or in the refrigerator for a few hours, until it is firm.
Roll pieces of the set ganache into spheres and temper your chocolate.
Put some cocoa powder in a shallow container. Dip each piece of ganache in the tempered chocolate and cover it in cocoa powder. When the chocolate has set, sieve and set aside.
Kitchen equipment store specializing in cake and chocolate decorating supplies.
6 Rue Montmartre 75001
Metro: Les Halles/Chatelet