From the Demo: Chocolate Tempering 101
Recipe Courtesy of Chef Tina Martinez
Ingredients:
8 oz Heavy whipping cream
16 oz Dark Chocolate
1 bunch Fresh mint
Directions:
1. In a small sauce pan, heat Cream over medium heat until simmer, remove from heat.
2. Add Mint and let sit for 10 minutes. Reheat and strain.
3. Pour Cream over chocolate.
4. Using a small circular motion stir until glossy.
5. Mix in and refrigerate until set.
6. Shape into balls, roll and dip into tempered chocolate.
7. If you choose you can roll into the following: Chopped nuts, cocoa powder, toasted coconut and powder sugar.
Variations:
Cappuccino Truffles: Use 9 ounces semi-sweet chocolate and 2 teaspoons instant espresso coffee granules dissolved in the hot cream. Add 2 tablespoons coffee liqueur to the ganache mixture and proceed as directed in the main recipe.
Purchase items in BOLD in-store at Surfas or online at Culinary District!