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Food of the Gods Spotlight - Chocolate Truffles

 Hello. C J here. I’ve been working for a while on a scratch made chocolate recipe. I finally got it to work about six months ago along with a dark chocolate ganache recipe. This has led to me thinking, what could I make with these things? What flavours of chocolate could I do? All of this will be on Quantum cards when it’s done as its own chocolate themed Expansion, Food of the Gods. Here’s my long list of ideas so far.

Dark Chocolate
The core recipe here is for a very hard, glossy dark chocolate with only three ingredients. Melt one fourth cup of organic cocoa butter in a microwave until it’s a hot liquid. In a ceramic bowl mix it with one half cup cocoa powder and one fourth cup icing sugar. Pour the hot liquid into moulds and let cool until set. This would make an amazing shell for a truffle or square. I’m working on a milk version eventually.

Dark Chocolate Ganache
This one’s easy. Mix equal parts sweetened condensed milk and cocoa powder. The result is a smooth, soft dark chocolate ganache.

Fruit Ganache
I’ve experimented with this and I’m sure I can do it. I wanted fruit ganache centres for truffles. I’m using the same dark chocolate shell but the filling needs to be the flavoured part. My idea was to steep herbal tea bags in hot milk and add that to the ganache. This would make it a bit softer and strongly fruit tasting. Apple cinnamon, peach and mixed berry are the flavours I want.

Nuts
Almond, hazelnut, peanut and most nuts go well with chocolate. Peanut butter truffles are what I made to practice making chocolate and while they’re really dry they’re tasty. Mixing in a layer of jam would make a nice combination. Hazelnut butter or almond paste would also work. These would be high in protein and also a ton of vitamins.

Truffles
It’s actually really easy to combine these ingredients together into a very good looking and solid chocolate truffle. It just takes some heatproof silicone ice cube trays, coat the bottom and sides in hot chocolate shell, use a small ice cream scoop to add the flavoured centre and then top and seal with another layer of chocolate shell. After they cool down the truffles can be stored in an airtight container for a while.

These are my ideas. I’m going to try as many of them as I can before I make the Expansion with the recipes. The fun part is that, between all of these flavours, there really isn’t a vitamin you can’t get with chocolate. It’s good for you anyway. Now it’s just a lot easier to make.

C J Mcpherson



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