Delicious Recipes

Delicious Recipes

Fruit Caramel Truffle

A fruit purée based caramel, encased in a creamy milk chocolate shell, hand dipped and spun with Strawberry white chocolate decoration. This caramel can be made with any fruit purée following this formula.

INGREDIENTS
  • 100g Unsalted butter
  • 1kg Liquid glucose
  • 1kg Granulated sugar
  • 100g Lemon juice
  • 1.5kg Fruit purée
  • Milk truffle spheres
  • Callebaut 823 Milk chocolate for finishing
  • 200g Callebaut Strawberry Callets for spinning
METHOD
  1. Reduce the fruit puree by a third, by boiling in a pan to 1kg.
  2. Make a dry caramel with the sugar and glucose.
  3. Quench the caramel with the fruit purée.
  4. Allow to cool slightly before blending in the lemon juice and butter.
  5. Balance the flavour with the addition of a little salt, if necessary.
  6. Strain the caramel into a plastic tray and allow to cool completely before use.
  7. Pipe into milk truffle spheres in the usual way and allow to crystallise before sealing.
  8. Dip in tempered Callebaut 823 Milk chocolate.
  9. Decorate by spinning with thin lines of tempered Callebaut Strawberry chocolate.
Basic Ganache Filling
INGREDIENTS
  • 300ml Whipping cream
  • 25g Liquid glucose
  • 40g Unsalted butter
  • 165g Chocolate in small pieces or callets
METHOD
  1. Bring the cream, glucose and butter to the boil.
  2. Pour the cream mixture on to the chocolate and allow to rest for 1 minute.
  3. Using a spatula, mix from the centre in a small circular motion to very gradually incorporate the cream.
  4. When the cream is full amalgamated, beat thoroughly to achieve a glossy consistency.
  5. Allow to cool before adding a flavour of your choice.
  6. Pipe when cool - no more than 32°C.

A wide range of natural flavours are available; fruit purée, herbs and spices and nut pastes can also be used.
Many items can be made by mixing other ingredients into the tempered chocolate.

Marc de Champagne truffle

Luxurious ganache made with butter and real marc de champagne, dipped in either milk or White chocolate and finished with a gold lustre flourish.

INGREDIENTS
  • 1400g Granulated sugar
  • 260g Glucose
  • 1080g Kerry Maid or cream
  • 150g Unsalted butter
  • 1200g Callebaut 823 Milk Chocolate
  • 35g Sorbitol
  • 400g Marc de Champagne
  • White or dark truffle spheres
  • IBC Gold creative colour powder
METHOD
  1. Make a dry caramel with the glucose and sugar.
  2. Quench the caramel with the cream.
  3. Allow to cool to 30°C.
  4. Strain the caramel onto the chocolate & sorbitol, blend thoroughly until a smooth glossy ganache is formed.
  5. Thoroughly blend in the butter.
  6. Blend in the Marc de Champagne.
  7. Pipe the ganache into White or milk truffle spheres in the normal way, allow to crystallise before sealing.
  8. Hand dip into Callebaut W2 White chocolate or 823 Milk Chocolate.
  9. When set brush delicately with IBC Gold creative colour powder.

Makes 450 truffles.

Moulded Bailey’s Ganache

A rich milk chocolate ganache generously laced with Irish cream liqueur, whisky and butter.

INGREDIENTS
  • 1400g Granulated sugar
  • 260g Glucose
  • 1080g Kerry Maid or cream
  • 150g Unsalted butter
  • 1200g Callebaut 823 Milk Chocolate
  • 35g Sorbitol
  • 400g Bailey’s Irish Cream
  • 60g Whisky
  • Cacao Barry Striped round sweet mould
  • IBC Arctic white cocoa butter
  • IBC Orange cocoa butter
  • IBC Gold creative colour powder
  • IBC Arctic white cocoa butter
PREPARE THE MOULD
    Airbrush one side of each cavity with IBC Arctic white cocoa butter allow to set then spray other side with IBC Orange cocoa butter, allow to set then brush each cavity with IBC Gold creative colour powder, tap out surplus and overspray with IBC Arctic white cocoa butter, allow to set before moulding the shell with Callebaut 823 Milk chocolate.
METHOD
  1. Make a dry caramel with the glucose and sugar.
  2. Quench the caramel with the cream.
  3. Allow to cool to 30°C.
  4. Strain the caramel onto the chocolate & sorbitol, blend thoroughly until a smooth glossy ganache is formed.
  5. Thoroughly blend in the butter.
  6. Blend in the Bailey’s & Whisky.
  7. Pipe the ganache into the pre-prepared shells in the normal way, allow to crystallize before sealing.

Makes 458 chocolates.

Amaretto Marzipan

The finest German Marzipan blended with Top quality Amaretto liqueur.

INGREDIENTS
  • 500g Kerry Maid or cream
  • 500g High grade Lubecka Marzipan
  • 500g Callebaut W2 White chocolate tempered
  • 20g Vanilla extract
  • 150g Amaretto liqueur
  • Keylink 13.5g arch mould
  • IBC Orange cocoa butter
  • IBC Black cocoa butter
  • IBC Gold creative colour powder
  • IBC Flame red cocoa butter
PREPARE THE MOULD
    Lightly spray the mould with IBC Orange cocoa butter and allow to set, speckle with IBC Black cocoa butter sparingly using a tooth brush then brush with IBC Gold creative colour powder, tap out any excess powder before spraying again with IBC Flame red cocoa butter, mould a shell using Callebaut 811 Dark chocolate.
METHOD
  1. Cut the marzipan into very small pieces and blend in the vanilla and amaretto.
  2. Fold in the tempered W2 white chocolate but do not overwork.
  3. Pipe the ganache into the pre-prepared shells in the normal way, allow to crystallize before sealing.
For more recipes, as well as essential information and techniques on how to create beautiful chocolate truffles, pralines and hollow figures, treat yourself to a copy of 'Working with Chocolate', a publication by Andrew Thwaite.
Contact Andrew for details on how to buy