From the demo: Introduction to Chocolate-Making
Courtesy of Eclipse Chocolat
12 oz 60% dark chocolate
1 tbs butter
1 cup heavy cream (not whipping cream)
4 tbs of spices (lavender, anise, tea, lemon peel, sliced ginger)
Cocoa Powder
Finely chop chocolate and place in large bowl with butter, Heat cream to a boil and add spices. Allow to infuse for 5 minutes. Strain, measure out 1 cup, and return to heat. When it comes to a boil, gently whisk in chocolate mixture to emulsify. Chill until firm and scoop into small balls. Dip into melted chocolate and roll in cocoa powder. Keep chilled until service.
Purchase items in BOLD in-store at Surfas or online at Culinary District!