|
Post by vivachoco on Dec 20, 2006 16:48:16 GMT -5
i think somewhere on these boards sometime ago SOMEONE was talking about making truffles with port (or was it with red wine?) and i have forgotten who / where... or maybe i was dreaming...
does anyone have a great recipe for dark truffles with port? i would greatly appreciate it. thanks in advance.
|
|
|
Post by Sebastian on Dec 20, 2006 18:14:55 GMT -5
mmm... port. one of my favorites. let me see if i've kept any notes at home. i think it went something like 1 lb 72% dark chocolate 3/4 cup heavy cream 1/2 cup good port (i like fonseca or croft LBV) 1/4 stick unsalted butter i fully expect to receive a box to taste I've also made that same recipe using red zinfandel - it's not port, but still very good. i've another one i've got at work that's a bit more complex, but the above one is okdok too
|
|
|
Post by vivachoco on Dec 20, 2006 21:52:02 GMT -5
ahhh thanks so much! do you have any advice as to at what point to add the port and at what temperature? a BOX!!! how about... one truffle if there are leftovers
|
|
|
Post by Sebastian on Dec 21, 2006 12:59:57 GMT -5
Here's another nice one - i can't claim credit for it - it's also very good 4oog heavy cream 100g sugar 100g egg yolk 200g port 700g milk chocolate 500g dark chocolate 50g butter
this consistency will yield something appropriate for piping into shells. if you want to slab it out and cut it with a wire cutter, you'll need to bump the milk chocolate amount up to 900g.
|
|
|
Post by vivachoco on Dec 21, 2006 15:07:35 GMT -5
i may have to try that one too! i already made truffles using your first recipe!!! so simple, so delicious. (i did not use butter but upped the cream). and i like the idea of using a good zin, too. i may experiment with that next. probably similar quantities? holiday season is the best excuse ever to over indulge in chocolates/chocolate making
|
|
|
Post by Sebastian on Dec 21, 2006 16:03:03 GMT -5
last night i made some apple caramel, honey roasted some pecans, and deposited the caramel onto them, then dipped them in milk chocolate. mmm good.
i've been thinking of trying a red wine caramel, but just haven't gotten around to trying it. sometimes strange ideas i have end up tasting ok, but plenty of times i end up throwing batches out with a 'what in the world was i thinking??' question that lingers....
|
|
|
Post by vivachoco on Dec 21, 2006 17:14:21 GMT -5
wow those honey roasted caramel apple chocolate pecans sound amazing!! i believe in strange ideas anything with chocolate in it is usually good, regardless... i tried making a batch of milk chocolate with goat's milk powder (even though i am not a fan of milk chocolate) and indeed it did not turn out to be my favorite kind of bar... and since i did not like it so much myself i could not give it to others. so instead, i made it into a ganache with cream, chocolate liguor, vanilla, and hazelnut syrup - and it tastes amazing. somehow especially hazelnut seems to compliment the goat's milk. who knew.
|
|
gap
Apprentice
Posts: 390
|
Post by gap on Dec 21, 2006 17:14:32 GMT -5
I know this is a chocolate forum but I can't resist asking; how do you go about making apple caramel? I make a lot of choc coated caramels for family/friends and the thought of an apple caramel sounds too good to let pass.
|
|
|
Post by Sebastian on Dec 21, 2006 18:42:48 GMT -5
I start with sweetened condensed milk, add a little fructose, skin some granny smith apples and cube them, and toss 'em into the batch. Cook off the moisture until it's the consistency, color, and flavor i'm after, then fish out any apple pieces that might remain. consume mass quantities.
|
|
gap
Apprentice
Posts: 390
|
Post by gap on Dec 21, 2006 21:33:39 GMT -5
Sounds like a winning recipe to me!! :-)
|
|
|
Post by patsyswine on Apr 21, 2009 6:48:15 GMT -5
Hey,
Don't know if anyone's looking at this anymore, but here goes. I made mulled wine and cherry truffles last night. They work with dark chocolate, but I can't get the hang of making white or milk chocolate truffles? Any tips?
|
|
zen
Neophyte
Posts: 15
|
Post by zen on Jul 13, 2009 21:30:21 GMT -5
thanks you have given some good receipe.
Thanks
Zenab
|
|
|
Post by patsyswine on Aug 15, 2010 10:18:36 GMT -5
I tried dark chocolate truffles with red pepper wine once. Didn't like the wine, but it tasted good in the truffles.
|
|