During our Cooking Vacations in Umbria, we visit the Perugina chocolate factory and learn how to make their perfect chocolate truffles.
[cooked-sharing]
Take the chocolate. Cut it up in medium size pieces and melt it in a stainless steel double broiler. Stir often.
Use a non-mercury thermometer and melt the chocolate.
When it is melted, pour about 2/3 of the chocolate on a cold surface (marble or granite) and use a stainless steel pastry scraper (a flexible one) to work it.
Spread the chocolate back and forth on the surface. Do not allow any water in contact with the chocolate.
Use a cloth to wipe the bottom of the pot before placing it on the counter
Repeat the spreading until the chocolate cools down. It will feel creamier and it will stick to the scraper.
Return the chocolate you have tempered to the 1/3 of the chocolate in the double boiler and warm it up to about 88F (31C).
Note: The temperature in the room should be about 68F (20C) and the humidity about 50%.
Dark chocolate should be melted at 122F (50C), tempered at 82F (28C), and warmed at 88F (31C)
Milk chocolate should be melted at 122F (50 C), tempered at 80F (27C), and warmed at 84F (29C)
White chocolate should be melted at 113F (45C), tempered at 78F (26C), and warmed at 82F (27C)
Once the chocolate has been warmed up again, pour it in the mold, filling the mold halfway. Pound the mold on the table to remove air bubbles. Then flip it upside down so that the chocolate will fall back into the bowl. You want the mold to be slightly coated with chocolate. Scrape off the excess chocolate from the top of the mold. Place upside down on a piece of wax paper and place in the fridge for a few minutes.
Place the ganache in a pastry bag and fill the mold. The ganache should be almost to the rim of the mold. Scrape off any excess ganache. Return to fridge for a few minutes.
In the meantime make sure that the leftover chocolate is at 88 F (31 C) .If not bring it back to the correct temperature using a double boiler.
Finish by filling the rest of the mold with chocolate. Make sure you add a lot and then use a flat knife to remove the excess chocolate. You may want to tap the mold on the counter a few times to remove air bubbles.
Refrigerate for about 30 minutes.
Remove from the refrigerator and remove the chocolate from the mold by placing the mold upside down and tapping on the bottom.
Chop the chocolate into small pieces.
Bring the cream and the fruit to a boil using a double boiler.
Remove from heat.
Pour the heavy cream fruit mixture on the chocolate and gently stir until melted.
Let it cool.
Using a pastry bag, add the ganache to a chocolate mold.
Chop the chocolate into small pieces.
Bring the cream to a boil using a double boiler.
Once boiling, remove from the heat.
Add the chocolate, the butter, and the rum and stir gently until melted.
Let it cool.
Using a pastry bag, add the ganache to the chocolate mold.
Caramelize the cereal with the butter, sugar, and vanilla.
Chop the chocolate into small pieces.
Bring the cream to a boil using a double boiler.
Remove from the heat.
Pour the heavy cream on the chocolate and add the cereal.
Gently stir until melted.
Let it cool.
Using a pastry bag, add the ganache to the chocolate mold.
Ingredients
Directions
Take the chocolate. Cut it up in medium size pieces and melt it in a stainless steel double broiler. Stir often.
Use a non-mercury thermometer and melt the chocolate.
When it is melted, pour about 2/3 of the chocolate on a cold surface (marble or granite) and use a stainless steel pastry scraper (a flexible one) to work it.
Spread the chocolate back and forth on the surface. Do not allow any water in contact with the chocolate.
Use a cloth to wipe the bottom of the pot before placing it on the counter
Repeat the spreading until the chocolate cools down. It will feel creamier and it will stick to the scraper.
Return the chocolate you have tempered to the 1/3 of the chocolate in the double boiler and warm it up to about 88F (31C).
Note: The temperature in the room should be about 68F (20C) and the humidity about 50%.
Dark chocolate should be melted at 122F (50C), tempered at 82F (28C), and warmed at 88F (31C)
Milk chocolate should be melted at 122F (50 C), tempered at 80F (27C), and warmed at 84F (29C)
White chocolate should be melted at 113F (45C), tempered at 78F (26C), and warmed at 82F (27C)
Once the chocolate has been warmed up again, pour it in the mold, filling the mold halfway. Pound the mold on the table to remove air bubbles. Then flip it upside down so that the chocolate will fall back into the bowl. You want the mold to be slightly coated with chocolate. Scrape off the excess chocolate from the top of the mold. Place upside down on a piece of wax paper and place in the fridge for a few minutes.
Place the ganache in a pastry bag and fill the mold. The ganache should be almost to the rim of the mold. Scrape off any excess ganache. Return to fridge for a few minutes.
In the meantime make sure that the leftover chocolate is at 88 F (31 C) .If not bring it back to the correct temperature using a double boiler.
Finish by filling the rest of the mold with chocolate. Make sure you add a lot and then use a flat knife to remove the excess chocolate. You may want to tap the mold on the counter a few times to remove air bubbles.
Refrigerate for about 30 minutes.
Remove from the refrigerator and remove the chocolate from the mold by placing the mold upside down and tapping on the bottom.
Chop the chocolate into small pieces.
Bring the cream and the fruit to a boil using a double boiler.
Remove from heat.
Pour the heavy cream fruit mixture on the chocolate and gently stir until melted.
Let it cool.
Using a pastry bag, add the ganache to a chocolate mold.
Chop the chocolate into small pieces.
Bring the cream to a boil using a double boiler.
Once boiling, remove from the heat.
Add the chocolate, the butter, and the rum and stir gently until melted.
Let it cool.
Using a pastry bag, add the ganache to the chocolate mold.
Caramelize the cereal with the butter, sugar, and vanilla.
Chop the chocolate into small pieces.
Bring the cream to a boil using a double boiler.
Remove from the heat.
Pour the heavy cream on the chocolate and add the cereal.
Gently stir until melted.
Let it cool.
Using a pastry bag, add the ganache to the chocolate mold.