This recipe is geared to professionals and was developed by legendary dean of fine chocolate, Jean Pierre Wybauw, in collaboration with deZaan Chocolate.
Adapted from recipe by Jean Pierre Wybauw
Blueberry Ganache Chocolate Truffles
Yield: approximately 65 1”x1” (2.25 cm x 2.25 cm) pieces
Ingredients
5.3 oz. (150 g) heavy cream
.7 oz. (20 g) glucose
5.2 oz. (150 g) blueberry purée
.7 oz. (20 g) butter
19.4 oz. (550 g) deZaan Intense 35 milk couverture (or milk chocolate of your choice), tempered
3.5 oz. (100 g) deZaan Essential 54 dark couverture (or dark chocolate of your choice), tempered
.9 oz. (25 g) whiskey
For coating in chocolate Chef Wybauw suggests:
Tempered DeZaan dark couverture (Sensation 72 or Temptation 64) (see tempering instructions) or you can use any other dark chocolate of your choice.
Method
Bring the cream, glucose, blueberry purée and butter to a boil. Remove from the heat and allow to cool to a temperature of approximately 95°F (35°C).
Add the tempered milk and dark chocolates to the cream and fruit mixture and stirring to combine. To emulsify the ganache properly, it is best to use a hand blender. Submerge the blender head into the ganache before turning it on and blend the mixture until it becomes ultra smooth - approximately 5 minutes. Do not move the blender head out of the mixture during blending as it will result in air bubbles in your ganache. Turn off the hand blender before removing it from the ganache.
Immediately pour the ganache into a parchment or Silpat™ lined baking sheet, spreading to the desired thickness. We suggest 2/3 to 1/2 inch (8mm to 12mm) thick slab. Let harden in a cool room but not in the refrigerator - overnight if possible.
Bring the centers to room temperature before cutting into squares and enrobing in dark couverture.
Stored between 60° - 68°F (16°C - 20°C), the chocolates can be kept up to two weeks.
EC Note: Products mentioned in this recipe are available at Chef Rubber website.
Adapted from recipe by Jean Pierre Wybauw
Blueberry Ganache Chocolate Truffles
Yield: approximately 65 1”x1” (2.25 cm x 2.25 cm) pieces
Ingredients
5.3 oz. (150 g) heavy cream
.7 oz. (20 g) glucose
5.2 oz. (150 g) blueberry purée
.7 oz. (20 g) butter
19.4 oz. (550 g) deZaan Intense 35 milk couverture (or milk chocolate of your choice), tempered
3.5 oz. (100 g) deZaan Essential 54 dark couverture (or dark chocolate of your choice), tempered
.9 oz. (25 g) whiskey
For coating in chocolate Chef Wybauw suggests:
Tempered DeZaan dark couverture (Sensation 72 or Temptation 64) (see tempering instructions) or you can use any other dark chocolate of your choice.
Method
Bring the cream, glucose, blueberry purée and butter to a boil. Remove from the heat and allow to cool to a temperature of approximately 95°F (35°C).
Add the tempered milk and dark chocolates to the cream and fruit mixture and stirring to combine. To emulsify the ganache properly, it is best to use a hand blender. Submerge the blender head into the ganache before turning it on and blend the mixture until it becomes ultra smooth - approximately 5 minutes. Do not move the blender head out of the mixture during blending as it will result in air bubbles in your ganache. Turn off the hand blender before removing it from the ganache.
Immediately pour the ganache into a parchment or Silpat™ lined baking sheet, spreading to the desired thickness. We suggest 2/3 to 1/2 inch (8mm to 12mm) thick slab. Let harden in a cool room but not in the refrigerator - overnight if possible.
Bring the centers to room temperature before cutting into squares and enrobing in dark couverture.
Stored between 60° - 68°F (16°C - 20°C), the chocolates can be kept up to two weeks.
EC Note: Products mentioned in this recipe are available at Chef Rubber website.