With Truffle Cognac and + IV Fillings

With Truffle Cognac and + IV Fillings

ingredients:

I - Option :

500 grs . of chopped milk chocolate or semisweet
50 grs . chopped cocoa butter

filling:

300 grs . semisweet chocolate chopped or grated
½ can cream without serum or cream canister
1 glass of cognac , equals ½ cup (coffee )
1 spoon (soup ) of pure honey
2 spoons (soup ) of butter , not margarine serves


How to Prepare Chocolate :

Grate or finely chop the semisweet chocolate with a large serrated knife .

Cut cocoa butter with serrated knife , into thin slivers
Cocoa butter is used to thin the chocolate is 10% of the chocolate, is the most certain way .
Some people use corn oil.

Melt the chocolate with the cocoa butter in double boiler . or
You can melt the chocolate in the microwave for 3-4 seconds on medium power ( 50 % ) power 5 .

Bath

Lead to fire a large shallow pan with water , when bubbles begin to form , turn off the heat , and put up another pot or refractory low- high so it fits well in the pan from the water bath with chopped chocolate.

When you start to melt , stir with a wooden spoon , until fully melted.
* Be careful not to let water vapor from the water bath that chocolate does not harden , become soft and sticky . *
You lose the chocolate .
The pan that will melt the chocolate has to be very dry .


How to Prepare the filling:

Melt the semisweet chocolate in a double boiler the same way the other chocolate, remove from heat and add the butter , honey, cream.

Beat well , until thoroughly melted.

Allow to cool , place the brandy .

Can use another flavor example mint liqueur , chocolate liquor cocoa liquor , or even whiskey , rum or other drink .

Truffles with Cognac are the Traditional .

Place dough truffles and stuffing in separate pans , cover two baking sheets with foil or plastic wrap , let stand in refrigerator for 12 hours.

Make a ball with the stuffing . Book .
Make irregular and large round truffles .
Garnish the truffles .
Place the filling wrap irregular truffles , then pass the chocolate powder , wrap in transparent paper . or
Put in silver or gold , or colored pans , choose the color you prefer , brown or muffin cups .
To put this in transparent boxes , tie with ribbon and satin bows red.

II - Filling Damascus :

800 grs . white chocolate, chopped and melted
1 can cream without serum, or box
4 tablespoons (soup ) of honey
1 tablespoon butter or margarine
150 grs . or like apricot soaked dry well with paper towels. , then mince.

How to Prepare the Filling:

Put the chopped chocolate with the cream in a double boiler until melted .
Add the other ingredients of the filling.
Lead the way for fridge covered with aluminum paper for 8 hours .
Then make a ball and stuff truffles .

III - Filling Cherries and Other Ingredients

100 grs . cookie cornstarch or crushed biscuit English
½ can of condensed milk
1 spoon (soup ) of butter
2 spoons ( soup) of corn syrup or honey
2-3 tablespoons ( soup) of cherries in syrup drained and chopped

How to Prepare :

Put in a pan the crushed biscuits , butter , corn syrup and condensed milk.
Lead to heat stirring constantly until the bottom of the pan drop .
Remove the pan from the heat , add the chopped cherries .
You can swap the cherries for raisins , plums, peaches , pineapple and other of your liking . Where drained and chopped .
If you want you can put dried fruit .
IV - Stuffing Rice Flakes or Frosted Flakes :

500 grs . Melted white chocolate
250 ml of cream canister
1 spoon ( soup) of milk powder
1 teaspoon of glucose or honey
1 teaspoon vanilla extract
150 grs . of rice flakes or crushed cornflakes

How to Prepare :

Mix the melted chocolate glucose, cream, milk powder .
Take the refrigerator for 8 hours .
Shape the stuffing pass the rice flakes or cornflakes , bathing with milk chocolate , cocoa powder then rinse .

V - Hazelnut Cream Filling :

300 grs . semisweet chocolate
1 jar of hazelnut cream
100 grs . of ground hazelnuts
4 tablespoons of sour cream
1 teaspoon vanilla extract

How to Prepare :

Melt the chocolate in a double boiler , combine the sour cream, cream of hazelnuts , ground hazelnuts but the vanilla essence . After filling model .
Bathing with melted chocolate , let dry pass the chocolate powder .







Note :


SECRET :

The pan that will melt the chocolate in a bain - marie in the traditional stove , you have to be very dry , with no moisture, and dry with a dry cloth .

Otherwise , the chocolate is gooey , too soft , does not harden .
The terrine that will melt the chocolate in the microwave , is not capped nor -bath .

curiosity :

Truffles the model is irregular , is not candy !

Chocolates are round ball covered with melted chocolate .

Truffles are irregular because it is the model ( copies of truffles ) are the dogs or pigs harvesting under the ice . ( Europe) .
Many people serve ** chocolates truffles who are speaking , is not true . **

Coverage is cocoa powder , which is very similar to truffles harvested by animals .