August 29, 2010: Chocolate Day!
August 29, 2010 by Joseph Mallozzi
We amass our ingredients.
For approximately 30 truffles, we chop up about 250 grams of chocolate. Bring 3/4 cup of cream to a boil and immediately pour over the chocolate. While whisking to smoothen and thicken, add whatever ingredients strike your fancy.
I made two batches each of milk, dark, and white chocolate truffles. For this one, I reduced a half bottle of plum sake to a syrup-like consistency, then whisked it into the cream and chocolate mixture along with two tablespoons of yuzu (a Japanese lemon).
The mixture then goes into the fridge for three hours (or however long it takes to harden).
For the covering on the yuzu-plum sake white chocolate truffle, I decided to go with toasted coconut.
I used a mortar and pestle to grind down some of the toasted coconut flakes. Akemi, drawing on her years of chocolate-making experience at the Pierre Marcolini Cafe in Ginza, scooped, spooned and shaped. Then, I rolled the truffle in the coconut coating.
Yuzu and Plum Sake White Chocolate Truffle with Toasted Coconut. I'm usually not a white chocolate guy but this little creation was mouth-meltingly/astoundingly good. Each truffle packed an incredible amalgamation of flavors, part lemon meringue pie, part key lime pie, part coconut cream pie. I'm salivating at the mere memory.
Akemi mixes up a batch of the dark. We used Callebaut Chocolate.
One of the ingredients to a more daring flavor: blue cheese. I went with Cashel, an Irish Blue that is creamier, less salty than its counterparts.
I finally put that mortal and pestle to good use (or actual use). Pictured: ground hazelnuts, walnuts, and toasted coconut.
Akemi went with a Yunnan Tea Milk Chocolate Truffle, boiling the cream, steeping the tea in the simmering cream, then straining out the tea leaves before mixing the infused cream with the milk chocolate.
Akemi's Yunnan Tea-Infused Milk Chocolate Truffles. She prefers squares over rounds.
For my Almond-Butter Dark Chocolate Truffle, I opted for a half and half mix of almond meal and powdered sugar for the covering.
Akemi also made a Double Nut (hazelnut and walnut) and Corn Flake Milk Chocolate Truffle.
Blue Cheese Dark Chocolate Truffles with Honey and Ground Walnuts Dusted with Cacoa Powder.
Akemi also made caramels.
All individually wrapped.
And Matcha and White Chocolate Truffles.
Well, damn. I delayed publishing today’s entry in the hopes that I could also include pics of my last three truffle creations but, presumably because of the booze content in each, they haven’t firmed up sufficiently enough for molding. So, it looks like it’ll have to wait until tomorrow. Or maybe Tuesday because tomorrow’s entry is looking crazy-busy, what with LDP dropping by and all.