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Recipe by Paul Lemieux, pastry chef at Lucere Restaurant in the Riverplace Hotel in Portland, Oregon. Paul and his wife, Michelle, make the most luxurious chocolate
truffles ever, using innovative flavors, such as Honey Spice. Recipe appeared the Oregonian newspaper on March 31, 2002.
Chocolate Recipes and
Honey Spice Truffles - How To Make Honey Spice Truffles
Yields: 20 1/2-ounce truffles
Prep time: 30 min
5 ounces semi-sweet
chocolate, finely chopped*
1/4 teaspoon pure vanilla extract or 1/4 vanilla bean (split and scraped)
1/2 cinnamon stick
1 whole clove
1 1/2 tablespoons honey
Pinch of salt
1/2 tablespoon unsalted butter, room temperature
8 ounces bittersweet
Dutch-Process Cocoa, sifted
* Lemieux uses Callebaut
semi-sweet chocolate for the centers because of its lower fat content and
Valrhona for the bittersweet coating. You can use whatever kind of chocolate you want, but the better the
chocolate, the better the truffle.
Place the semisweet chocolate in a medium-size mixing bowl and set aside.
In a small saucepan, combine the cream, vanilla, cinnamon, clove, honey, and salt. Bring just to a boil
over medium heat; remove from heat. Pour 1/2 the cream through a sieve over
the chopped chocolate and let sit for 1 minute. After 1 minute, gently stir
the cream and chocolate mixture with a spatula, starting in the center and
slowly working toward the outside of the bowl (in a slow circular motion).
Remove cinnamon stick and clover and discard. Add the remaining cream and stir as
directed above, then stir in the butter. The molten chocolate, cream, and butter will blend slowly, and then become smooth and glossy
(this glossiness is a good sign that the suspension is stable).
This is now called a "ganache."
When the ganache is first made, it is still too warm and soft for easy
handling. Cover the bowl with plastic wrap, pressing the film onto the
surface of the chocolate to prevent a thin skin from forming. Refrigerate until firm, approximately 1 hour.
Remove the chilled ganache from the refrigerator. Scoop out 1/2-ounce balls of the chocolate (about the
size of a Bing cherry) and place them on a baking sheet covered with either parchment or wax paper; return them to the refrigerator.
While you were working them, the chocolate began to melt and they must be stiff for the next step.
To coat the ganache centers, melt the bittersweet chocolate on the stove by bringing a saucepan 1/2 filled with water just to a boil: turn off the heat.
Place the bittersweet chocolate in a heat-proof bowl with a candy thermometer attached, and place the bowl over the pan of hot water. Stir occasionally as the
chocolate melts, and allow the chocolate to each 80 degrees F. before taking the bowl off the saucepan. The temperature will continue to rise to 90 to 92
degrees F. In order for this "quick tempering" process to work, it is essential the chocolate reaches this temperature.
Learn How To Melt and Temper Chocolate.
Roll the chilled scoops of ganache into balls and dip them into the bittersweet chocolate.
fingers or a dipping fork (two-pronged truffle fork is ideal for dipping, but even a regular dinner fork will do). Immediately toss into the cocoa powder.
Lemieux also coats the centers by laying one hand flat
against the surface of the tempered chocolate to coat his palm. then he puts
a chilled center into his palm and closes his hand to coat the center with
chocolate. This takes practice! Immediately toss in the the cocoa.
Place the truffles in a tin or plastic container with a tight-fitting cover, and keep at a cool room
temperature for up to a week.
Makes 20 1/2-ounce truffles.