Sunday, May 1, 2011

Rainbow Truffles

Orange creme heart.

Purple raspberry.



Truffles galore!

Coconut creme eggs.
Pink strawberry delight-- my favorite!
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 Naturally flavored, naturally colored, and even featuring tempered chocolate! What is tempered chocolate, and why temper?

Short answer: tempering chocolate allows it to retain its crispness, darkness, and shine. But! it's a tricky process (which I really only half-attempted here! but, it kind of worked!)

Long answer: Tempering is a process that uses temperature to control the crystal structure that develops within a material-- whether it's steel, or chocolate. In the case of chocolate, tempering allows the chef to ensure that only one type of crystals form. Naturally, chocolate can form six different types of crystals-- meaning that the structured array of its molecules can for in six regular patterns. Which of these patterns, or crystal structures, forms is determined by temperature. The most desirable crystal structure for the chocolate chef is most stable when forming around 89 degrees F.

So-- to temper chocolate, when using melted chips? First, melt chips to around 104 F to melt ALL crystal structures that may have previously been present. Next, let chocolate cool slightly and "seed" the mixture with some un-melted chocolate of the same type. The seeding causes the melted chocolate to adopt the crystal structure of the newly added chips-- provided that it doesn't melt again! To prevent the destruction of the desired crystals, do not heat the seeded chocolate over ~89 degrees. (Tricky tricky.)

I semi-did this for my recipe, and it semi-worked! I DID achieve nice, dark, glossy chocolate with a snap- thus, I consider my chocolate tempered. However, as I was making a fair amount of truffles, I had to re-heat my chocolate halfway through, and at that point it got too warm and un-tempered itself. This was evident by the lighter color and softer-shell of my egg-shaped truffles. Additionally, both varieties "sweated" when I stored them in the fridge- an undesirable effect that I'm not sure how to prevent.

Either way, tempered, untempered, chocolate is delicious. I was especially excited about these creations, because they feature natural foods as colorants! Just wait, colored frosting is next.... eventually ;)


THE RECIPE:

Filling Base:

1 c soaked cashews
2 tsp almond milk
1/2 tsp chia seeds, powdered
1 tsp lemon juice
8 drops liquid stevia

Use the following combinations to make the base into different flavors and colors:

Lemon:
1/2 tsp lemon juice
5 drops stevia

Green Banana:
1/4 large banana
1/8 c baby spinach
1 tsp vanilla
1 tsp arrowroot powder


Purple Blackberry:
10 blackberries
5 drops chocolate raspberry stevia
1/2 tsp lemon juice

Coconut Creme:
1 tsp coconut oil
tiny dash salt
1 tsp almond milk
2 tbs coconut
1 tsp vanilla
1 tsp agave

Pink Strawberry:
2 large strawberries
1/2 tsp lemon juice
1 tsp agave
1 crack spoon stevia

Orange:
2.5 tbs cooked sweet potato (~1 inch slice)
1 tsp agave
~7 drops {/ 1/8 tsp) orange extract / or use grated orange peel


To get nicely shaped truffles (like the heart pictured above) freeze fillings in shaped ice-cube trays, or equivalent. I used silicone ice trays that made it easy to remove frozen shapes without having to grease or line them.

EDIT: to get even better, 100% PERFECT shapes (not pictured, yet), chill shaped ice-cube tray (silicone, or greased with coconut oil). Then, generously coat insides of the shaped well with chocolate mixture. Next, scoop filling in, and top with an even coat of chocolate to seal it off. Refreeze. Then, when removed, shapes will be perfectly molded!

Chocolate shell:
1 bag Sunspire Grain-Sweetend Chocolate Chips--> use a double-boiler (or two nested pots) to JUST melt (aka, not over-heat) chips; add:
1/4 c coconut sugar
1 crack spoon stevia
3 tbs coconut oil
seed with ~1/4 c more chocolate chips, stir until smooth; do not over-heat chips, if you want to maintain "tempered" consistency!

Dip frozen filling-shapes into the chocolate, or use a spoon to help coat all sides. Place on waxed paper to set. To make egg shapes, roll semi-frozen filling between fingers to an oval shape, then roll in melted chocolate.


Check out Foodista for more Homemade chocolate truffles!

Homemade Chocolate Truffles on FoodistaHomemade Chocolate Truffles

3 comments:

  1. Hello,


    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

    Best regards,

    Vincent
    petitchef.com

    ReplyDelete
  2. I followed you from the foodie blog roll and I'd love to guide Foodista readers to your site. I hope you could add this chocolate truffles widget at the end of this post so we could add you in our list of food bloggers who blogged about how to make chocolate truffles,Thanks!

    ReplyDelete
  3. Thanks, Vincent and Alisa! I added Waffles n Trees to both sites. Thanks so much for the interest!

    ReplyDelete