Welcome to our culinary haven, where we blend the essence of Texas with the opulence of chocolate in our Texas Liquor-Filled Six-Pack Chocolate Truffles. This recipe promises a symphony of flavors that will tantalize your taste buds and leave you craving for more. So let's embark on this delightful journey together!
Ingredients:
Liquor Ganache Filling:
- 300 g Heavy Cream (35% fat)
- 135 g Glucose Syrup
- 400 g Dark Chocolate (60% cocoa solids)
- 100 g Texas whiskey or bourbon
- 60 g Unsalted Butter (softened)
For the Chocolate Shells:
- 500 g Dark Chocolate (tempered for shells)
Chocolate Truffle Coating:
- 300 g Dark Chocolate (tempered)
- 100 g Cocoa Powder (for dusting)
Instructions:
1. Prepare the Chocolate Shells:
- Begin by tempering 500 g of dark chocolate using the seeding method, maintaining a working temperature of about 31 to 32°C.
- Fill the truffle molds with the tempered chocolate, creating shells with a hollow center. Tap gently to remove air bubbles and excess chocolate.
- Allow the chocolate to set until it's fully crystallized, creating the perfect base for our truffles.
2. Make the Liquor Ganache:
- Heat the heavy cream and glucose syrup until just below a simmer in a pot.
- Finely chop 400 g of dark chocolate and place it in a bowl.
- Pour the warm cream mixture over the chocolate, stir until smooth, and let it sit for a minute to melt completely.
- Add the Texas whiskey once the ganache cools to about 40°C and blend thoroughly.
- Incorporate the softened butter for a velvety texture. Adjust the consistency by letting it set at room temperature if needed.
3. Fill the Chocolate Shells:
- Pipe the ganache into the set chocolate shells using a piping bag, leaving room for sealing the bottoms.
- Let the ganache set inside the shells at room temperature or speed up the process by chilling in the fridge momentarily.
4. Seal the Truffles:
- Re-temper some dark chocolate and spread over the filled truffle molds to seal the bottoms.
- Scrape off any excess chocolate and allow the seal to set, ensuring a flawless finish.
5. Unmold and Finish:
- Carefully remove the truffles from the molds once fully set.
- Dip each truffle in tempered dark chocolate and finish by rolling them in cocoa powder for that classic touch.
6. Set and Serve:
- Allow the truffles to set at 18°C with a humidity of about 60% before serving, ensuring the perfect texture and taste profile.
Note: Maintain the recommended aW (water activity) for the ganache to guarantee shelf stability. Invest in high-quality chocolate with a balanced flavor profile for the best results. For any scaling needs, just provide the desired quantity, and we'll do the math to ensure perfection.
Embark on this decadent journey with Texas Liquor-Filled Six-Pack Chocolate Truffles and savor the luxurious blend of flavors. Should you seek additional guidance or have any queries, do not hesitate to reach out. Indulge in the magic of chocolate and Texas spirits, creating moments to remember with each bite. Happy creating, Chef!