Friday, March 28, 2008

Honey Time!


Recently I was asked by a reader how I make my herb infused truffles. So, today I'm going to divulge my master secret and let everyone in on it. Sorry I don't have step by step pictures as I was too lazy to take them during the last batch. I think maybe next time I will have the camera ready, or better yet have someone else take them as I tend to get pretty messy.

My favorite combo for these types of truffles are honey and thyme. The honey plays off of the thyme and gives the ganache a wonderful buttery texture. I prefer to use local honeys like Tupelo or Orange Blossom but you can use whatever you prefer. 

Ganache
2 1/2 ounces of 38% milk chocolate (broken up)
2 1/2 ounces of 64% dark chocolate (broken up)
2 1/2 Tbs. of Tupelo Honey
2 1/2 Tbs. of Heavy Whipping Cream
3 Tbs. of Salted Butter (soft & cubed)
A few sprigs of fresh thyme
A pinch of salt

Temper Coating
3/4 a pound of 38% milk chocolate (I'll explain how to temper in another blog. For those that don't know how I suggest looking on-line) 

For the ganache: place the 38% and 64% chocolate in a bowl, set aside. In a sauce-pan gently stir the cream and thyme over medium heat until simmer. Afterwards remove from heat and cover. I usually wait for this to cool and then place the mixture in a cheese cloth to strain the cream from the thyme (into a separate cup). Clean out your sauce pan and now mix in the thyme-infused cream and honey. Put back on the stove and cook over medium heat. Once the cream and honey reach a good boil pour directly over the chocolate. Stir slowly until the chocolate has ALL melted. Now add your pinch of salt and soft butter. Keep stirring until silky-smooth. I like to let the ganache sit until it hardens while I clean up and prepare a baking sheet lined with parchment paper. When the chocolate is firm enough pipe-out small balls on the baking sheet (using a piping bag or zip-lock bag with one of the corners sniped). Let the chocolate sit over night (covered). Here's where I get messy, roll the balls in your hands and place on a new parchment lined baking sheet. The trick to this is to keep your hands cool and dry. Chocolate doesn't like to work in a warm environment so turn on the A/C. Also, chocolate isn't a big fan of wet weather so pick a day that is bright and clear. Now you're ready to dip the balls in chocolate that you tempered or coat with cocoa powder but that's completely up to you. 

3 comments:

JennDZ - The Leftover Queen said...

Nice combination! Please let me know when you start taking orders!

Summer said...

Beautiful Chocolaty blog you have here!!! so yummy!

Susan said...

Great tip to infuse the herbs in cream. I've seen recipes for grinding them in castor sugar, but this works far better, at least when you use dairy. Nice, nice recipe!