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FOOD | Feb 12, 2010

Chocolate Truffles for Your Valentine

Chocolate is a common Valentine’s Day gift. It seems we never get bored of this treasure from the bean of the Theobroma cacao tree. Theobroma means “food of the Gods” in Greek.

Chocolate has a smooth texture and is delicately perfumed, making it a rich source of sensory pleasure. High-quality chocolate relies on proper fermentation of the cocoa seeds and depends on the percentage of pure cocoa. The higher percentage of cocoa, the more expensive the chocolate.

Indonesia is the third largest producer of cocoa beans in the world after Ghana and Ivory Coast.

There are several types of chocolate readily available in Jakarta supermarkets. Plain dark chocolate, often called luxury, bitter or continental chocolate, has a high percentage of cocoa solids, around 70 percent to 85 percent, with little or no added sugar. It has a rich, intense flavor, bitter with a creamy undertone. Milk chocolate is ordinary plain chocolate. It has a milky flavor and contains between 30 percent and 55 percent cocoa solids. White chocolate does not contain any cocoa solids but get its rich creamy flavor from cocoa butter.

Chocolate is a versatile ingredient and is used to flavor many drinks, desserts and cakes.

The use of chocolate in savory cookery is less well-known, though chocolate was commonly used by the Aztecs and one of the great dishes of Mexican cuisine is a turkey stew with bitter chocolate, flavored with chillies peppers and sesame.

Dark chocolate also has many health benefits (if consumed in moderation).

This weekend many people will buy chocolates for their loved ones. But if you want something with an extra special touch, I recommend homemade chocolate truffles.

They are easy to make and can be flavored with vanilla, cinnamon, coffee, brandy, rum or whisky.

Enjoy!

Chocolate Truffles Makes 20 large or 30 medium truffles

Ingredients:

100 grams butter cut into small pieces; 275 grams dark plain chocolate, chopped into small pieces; 1 tablespoon milk; 50ml cream; 3 tablespoons brandy, whisky or liqueur or flavor of your own choosing; cocoa powder for dusting

Method:

Boil 1 liter water in a pan and place a mixing bowl over the pan (make sure the bottom of the pan does not touch the water), add the chocolate with 1 tablespoon of milk and let it melt.

When the mixture is very smooth, add butter. Remove from heat and add cream and liqueur.

Mix well and set aside. Leave to cool to room temperature. Cover mixture with cling film and chill overnight. Sift a thick layer of cocoa into a bowl and set aside.

Using a small ice cream scoop or teaspoon, scoop the mixture into small balls and drop them one by one into the bowl of cocoa powder. Twist the bowl to coat the truffles with cocoa.

Don’t worry if the truffles are not perfectly round as an irregular shape looks more authentic.

Alternatively, shape the truffle rapidly, rolling them into walnut sized balls on a marble surface with palm of the hand.

Transfer the truffles into a box or bowl and store in a cool place or refrigerator for up to 10 days.

Source: The Jakarta Globe

Indonesian Lifestyle 2008