Chocolate Recipe 1: Truffle - The Cinnamon Swirl
Ganache
- 300g - Milk Chocolate
- 100g - Dark Chocolate
- 100g - Fresh Cream
- 80g - Fresh Dairy Butter
- 1g - Golden Cinnamon
- 2 - Cloves
Dipping
- 100g - White Chocolate
- 500g - Dark Chocolate
Crush the cloves in a pestle and infuse with the cinnamon in the cream overnight. Boil the mixture, sieve and add to the pre-crystallised milk and dark chocolates. While waiting for the ganache to thicken enough, stir regularly. Melt the dipping chocolates separately and spread a thin layer of dark chocolate onto greaseproof paper. When dry to the touch, cut out thirty 2cm diameter discs. Pipe the ganache carefully with a star cornet onto the discs. When set, lift with a dipping fork and dip into the dark chocolate. When set, dip the tips into the white chocolate.
Chocolate Recipe 2: Truffle – The Tazmanian Lime
- 400g - White Chocolate
- 40g - Coconut Cream
- 150g - Fresh Cream
- 1 - Lemon
- 1 - Lime
- 100g - Desiccated Coconut
Grate all the zest into the cream and boil with the coconut cream. Add to the chocolate and mix regularly while cooling until thickens sufficiently to handle. Scoop out small balls of the ganache and roll in desiccated coconut. Et voila!