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Truffle (milk chocolate truffle)｜KAZUAKI EGUCHI / Chocolate professional: Chocolatier Chocolate's recipe transcription

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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

(A) Milk chocolate : 300g
(A) fresh cream : 150g
cocoa powder : about 50g
(B) Milk chocolate (for coating) : about 100g

Time required

100minutes

Procedure

1) 下準備をする 00:28
Put (A) in a bowl, cover with plastic wrap, and heat in a 600W microwave for 30 seconds.
Repeat 5 times and use a rubber spatula to completely melt the chocolate.
2) 型に流す 02:04
Pour 1 into a vat lined with plastic wrap, flatten the surface, cover with plastic wrap and chill in the refrigerator for about 30 minutes to harden.
3) cut into pieces 02:45
Remove the plastic wrap, sprinkle with cocoa powder, and place the cocoa powdered side down on the work surface.
Remove the plastic wrap from the bottom, sprinkle cocoa powder on the surface, cut into bite-sized pieces, and chill in the refrigerator for about 15 minutes.
4) 成形する 05:01
Put (B) in a bowl and heat in a 600W range for 30 seconds.
Repeat 4 times to melt the chocolate.
Cover the bat with plastic wrap and sprinkle with cocoa powder. Roll 3 into a ball, and chill in the refrigerator for 10 minutes to harden.
5) 仕上げる 06:24
Apply a little of the melted (B) to the palm of your hand, roll 4 and apply a thin layer to the entire surface, arrange on a tray sprinkled with cocoa powder, and chill in the refrigerator for 10 minutes to harden.
Repeat this process 3 times.
After the third coating, place them on a tray that has been generously sprinkled with cocoa powder.
Put the truffle in a tea strainer, roll it to shape, and remove excess powder to complete.

Point

・If you use a whisk to mix the chocolate, excess air will be included, so use a rubber spatula.
・Mix the chocolate until it is shiny and smooth, and you will get a smooth truffle.
・If the chocolate sticks to the wrap when you remove the wrap after cooling, chill it again in the refrigerator to harden it.
・When molding, it is recommended to use rubber gloves as it is easier to work. If your hands are warm, it's a good idea to wear work gloves or white gloves under rubber gloves.
・Since the chocolate tends to harden after coating, place 3 to 4 truffles on the tray and sprinkle.
・Uses 35% fresh cream and 41% cocoa chocolate.
・Can be arranged by changing the cocoa powder coating to powdered sugar, matcha, or coffee powder. If you use white chocolate, you can also use strawberry powder.
・You can add dried strawberries or nuts when rolling the truffles.
・If you make a part of the fresh cream with milk, it will be a refreshing truffle, and you can also make it with fresh cream and black tea.
・It is also possible to add alcohol at the stage of making raw chocolate.