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.