• 12/28 Chocolate Day - 4

    From Dave Drum@1:3634/12 to All on Sun Dec 26 16:42:00 2021
    December 28 - National Chocolate Candy Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Nipples of Venus
    Categories: Chocolate, Candies, Dairy
    Yield: 60 Truffles

    MMMMM--------------------------GANACHE-------------------------------
    19 oz High-quality dark chocolate;
    - fine chopped
    1 1/2 c Heavy whipping cream
    6 tb Softened unsalted butter
    32 oz High-quality dark chocolate;
    - fine chopped for tempering
    16 oz High-quality white chocolate
    - finely chopped, for the
    - final dip

    For the ganache: Heat the cream just to boiling and pour
    over chopped chocolate. Add softened butter and whisk
    together slowly until emulsified and shiny. If necessary,
    heat 30 seconds at a time if not fully melted.

    Let this mixture sit at room temperature until it thickens
    enough to pipe out, or stick the tray in the refrigerator
    to hasten things.

    With a piping bag and a No. 7 open piping tip, pipe onto a
    parchment-lined sheet. Chill in the refrigerator or let
    set up at room temperature.

    For the tempering: Melting chocolate is usually done best
    in a bain-marie or double boiler, which is just a pan of
    hot or simmering water, with a bowl placed over it. Melt
    about 2/3 of the chocolate. Use a bain-marie pan until the
    chocolate is completely melted, not to exceed 120øF/49øC.

    Alternatively, to melt the chocolate, place it in a small
    heatproof bowl. Then rest it over a saucepan of barely
    simmering water and leave for a few minutes, stirring
    occasionally, until melted.

    Remove from the heat, wiping the bottom of the bowl to
    remove any water. Add the remainder of the chocolate and
    stir in. The added chocolate should melt down. This will
    recrystallize the chocolate, causing it to solidify. The
    perfect temperature for dipping chocolates is between 88
    and 90øF/32øF. If the chocolate is still too hot, allow
    to cool further. If the chocolate gets too cool, the bowl
    can go back briefly on the bain-marie. You can melt
    chocolate in a microwave, choosing a low setting and after
    initially melting for 30 seconds, use short hits of 10 to
    15 seconds each time to see if it has melted.

    For the white chocolate: Temper in the same fashion as the
    dark chocolate, but the bain-marie or saucepan should have
    very warm, not simmering water. Melting temperature should
    not exceed 115øF/46øC. Dipping temperature should be
    88øF/31øF.

    Dipping the truffles: When the ganache has set, temper the
    dark chocolate. With a tempering fork (or dinner fork)
    immerse one truffle into the chocolate completely. Remove
    from the chocolate and carefully shake off excess. Place
    the truffle on a parchment-lined sheet. Continue with all
    truffles, slowly reheating chocolate if necessary.

    Chocolate can be maintained at a constant temperature by
    putting a heating pad on its lowest temperature and
    placing the bowl of chocolate on top. Cover with plastic
    wrap.

    After the white chocolate is tempered, dip just the tip of
    the truffle in it.

    Keep in a tightly covered container in the refrigerator
    for up to a week, but these are best gobbled within a few
    days (with help). They may be stored, tightly wrapped, in
    the freezer. To defrost, remove from freezer and let
    defrost still wrapped until they come to room temperature.
    This will eliminate any condensation.

    Truffles should be enjoyed at room temperature.

    Variations: the cream can be infused with coffee, vanilla
    beans, or tea by using a "cold infusion" method. This
    method produces a pure flavor, free from the harshness you
    sometimes get with a "hot infusion."

    Place 1 vanilla bean cut in half and scraped out into the
    cold cream, steeping in refrigerator for two days. Steep
    with 2 teaspoons of black or green tea for one day. Steep
    with 1/2 cup coarsely ground coffee beans for one day.
    Strain the material out and heat the cream as indicated in
    recipe.

    Makes 60 truffles

    From: http://recipes.epicurean.com

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