Langsung ke konten utama

BLACK GARLIC CHOCOLATE TRUFFLES

BLACK GARLIC CHOCOLATE TRUFFLES



Ingredients

  • 220g of bittersweet or dark chocolate (high quality, 60% cacao or higher), well chopped into small pieces. I like to use Lindt or Bourneville.
  • 110ml of heavy whipping cream
  • 4–5 black garlic cloves

Black Garlic Chocolate Truffles’ coating

  • Cocoa powder
  • Desiccated coconut
  • Finely chopped nuts
  • Finely chopped almonds

Instructions

  1. In a small saucepan, bring cream to a simmer. (stir and scrape down the sides with a spatula every few minutes). Add mashed black garlic cloves and whisk gently on a very low heat until garlic almost completely dissolves in cream.
  2. Place the chocolate in a separate bowl. Little by little pour the black garlic cream mixture over the chocolate and stir until smooth.
  3. Allow to cool, then refrigerate for two hours.
  4. Use a teaspoon to roll out balls of the ganache. Roll in your hands quickly and place on a baking sheet lined with parchment paper. You’ll find that the ganache will melt from the heat of your hands – when this happens dry your hands with kitchen paper as necessary and continue.
  5. Place the shaped truffles in the refrigerator overnight. The following day roll in the coating of your choice.
  6. Store refrigerated and consume within a week.

Notes

Note that the actual prep and cooking time is less then 1 hour, but your ganache must cool, and truffles must rest before and after shaping to firm up.



Komentar

Posting Komentar

Postingan populer dari blog ini

BLACK GARLIC CAULIFLOWER CHEESE

BLACK GARLIC CAULIFLOWER CHEESE RECIPE Ingredients 1  whole cauliflower head (about  700 g/1/5lbs), core removed and florets separated 100 g salted butter 40 g (5 tablespoons) plain flour – can be all purpose gluten free flour ½ teaspoon  ground cumin ¼ teaspoon  ground nutmeg 350 ml (1 ½ cup) full fat milk 2  bay leaves ½ teaspoon  salt ¼ teaspoon  white pepper (use black if you have no white pepper) 100 g extra mature cheddar, grated 4   Hitara Black Garlic  cloves, smashed into a paste To serve Handful of toasted walnuts Instructions Preheat oven to 180C/356F. Place cauliflower florets in a saucepan and pour just enough boiling hot water over to submerge them completely. Season the water with 1 tablespoon of salt & 1 tablespoon of sugar and simmer for about 5 minutes so that the cauliflower stems are just fork tender (the cauliflower will finish cooking while in the oven). Drain well and pour it out into a baking dish big enough to fit the sauce as well when ready. Meanwhile, me
Posting Komentar
Baca selengkapnya

Short ribs barbeque with Black Garlic

Ingredients 4 large beef short ribs (2.2kg in all)1 onion, peeled and quarteredPinch of salt for taste1 liter beef stock For the marinade 50g Black Garlic, peeled20g harissa paste, homemade or shop-bought15g pomegranate molasses1 tbsp urfa chilli flakes (or other mild dried chilli flake)50g tinned tomatoes25ml whisky15ml red-wine vinegar1 tbsp maple syrup½ small onion, peeled and chopped Directions Heat the oven to 260 degrees F. Put the ribs in a casserole with a lid, and add the peeled onion, three-quarters of a teaspoon of salt and stock – the ribs need to be immersed in liquid, so add more stock or water, if needed. Put the pot on a medium-high heat, bring to a light simmer, cover and transfer to the oven. Cook for four to four and a half hours, until the meat is completely tender. Remove the cooked ribs from the stock (you can save the stock for use in soups or sauces), and pull off the meat in large chunks, removing and discarding the bones and any excess fat.  While the be
Posting Komentar
Baca selengkapnya

WHAT IS BLACK GARLIC

What Is Black Garlic and How Is It Used? Black garlic is fresh, white garlic that has been aged by warming the garlic bulbs at about 140˚ to 190˚ F in high humidity for an extended period of time (often a month or more) until the cloves become tender and black in color. Some black garlic is also aged through yeast-fermentation under the same conditions. During the aging process the cloves undergo  the Maillard reaction  as the heat creates changes in the amino acids and sugars in the garlic. This reaction is what gives black garlic its rich, tangy, molasses-like flavor and black color. (One common myth about black garlic is that it’s fermented; it is  not.  By definition, fermentation is a chemical breakdown of a substance by bacteria, yeasts, or microorganisms, and it is a process often used in the production of foods like sauerkraut and beer. In contrast, the changes in the color and flavor that occur in white garlic in order to make black garlic are all due to the Maillard reaction.
Posting Komentar
Baca selengkapnya