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BITTERSWEET CHOCOLATE-COFFEE TRUFFLES

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BITTERSWEET CHOCOLATE-COFFEE TRUFFLES

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Cuisine:
  • Serves 25
  • Medium

Ingredients

Directions

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This was this year’s surprise Valentine’s Day gift for my wife. While I was in charge of the coffee flavored ganache, our two boys were eagerly rolling the truffles, shaping them and covering them with the cocoa powder.
Making great chocolate truffles is fairly simple, does not require a long cooking or preparation time or specialized tools and by home made, hand rolled truffles make great gifts – for Valentine’s Day or otherwise.

  1. Chop the chocolate couverture into small pieces and place it in a bowl.
  2. In a saucepan, heat up the cream and the coffee beans. Bring to boil and keep warm for 5 minutes to infuse the coffee flavor into the cream.
  3. Bring to boil again and strain the boiling hot cream over the chocolate pieces. Let stand for 2-3 minutes.
  4. Add the butter and stir gently with a hard plastic or rubber spatula until a smooth homogeneous chocolate mixture has formed. This mixture is called a ganache.
  5. Add the Kahlua, incorporate very well and pour the mixture into a shallow, cling wrap (plastic film) lined tray. Thickness should be approximately 2-3 cm (approx. 1 inch) thickness.
  6. Chill in the refrigerator for at least 6 hours, best overnight. This will firm up the mixture for easy handling during the rolling and coating process.
  7. Turn the firm, chilled ganache onto a clean surface and with a hot knife, cut 12-15 g (approx. ½ oz) or 2 cm (3/4 inch) cubes out of the chocolate-cream mixture.
  8. Between your palms, roll the ganache cubes into round balls and coat them well with the cocoa powder.
  9. Chill again to firm them up before packing or for storing.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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