So that you guys don't think I only take shots at the moon ( like some kind of crazed psychopathic stalker)....After years of yearning for one ( I just could not justify the cost).
I finally got a Thermomix, the wonder blender that will set you back the best part of a grand!!!.
My sister has had one since I can remember and this year My family decided to pay half the cost as a birthday pressie... (Insert huge grin here
)...
Anyway, I've been following the book recipes religiously but, having been trained as a chef, I just can be arsed with how other people cook their foods. So, below, my Chocoholic version of the classic Chocolate truffle.
Recipe immediately below picture. (warning... recipe is good for about 100 truffles)
PS: Please be gentle with critique, other than the lenses or cameras I sell here, I do not specialize in product photography. Constructive criticism will be appreciated.
Canon 1Dx + Canon 17-mm TS-E + 3 EX 600RT + Product tent.
Whiskey, honey and Hazelnut Truffles.
For the ganache.
400g 85% cocoa dark chocolate (chopped into small squares)
200g white chocolate (chopped into small squares)
150ml whiskey
280g single cream
100g roasted hazelnuts.
zest of 1 small orange
1 vanilla pod (seeds only)
150g Honey
For dressing.
Chocolate savings, Coconut savings, orange peel, crushed pistachio nuts, almonds or hazelnuts. Cocoa powder. or If you prefer a hard chocolate shell, then you'll need to melt and temper some chocolate for the coating.(good chocolate temper methods can be found searching Google)
Place the different coatings into bowls
Method.
Pour the hazelnuts into the bowl and choose speed 10 for 20 sec,
Add the cream and program 8 minutes speed 1 Temperature varoma.
After one minute slowly add all the chocolate pieces. Increase speed to 2 and reduce temperature to 60.
After 3 minutes add the honey, orange zest, whiskey and vanilla. Increase speed to 3.
Once finished let it rest for 2 minutes and then program speed 10 for 1 minute.
Poor into truffle moulds or a large bowl and place into the freezer until harden.
Use a melon ball tool or small teaspoons to scoop the Ganache and roll into balls. If you used a mould the base of the truffle will be flat, roll in to spheres between your hands.
Drop the balls into your dressing of choice and move about until fully coated.
Place into paper or aluminum baskets and keep refrigerated.
These will keep for 5 days in the fridge or 1 month freezer.
Moods please note: This Post can be found in Images for pleasure but, since it was taken with a 1 Dx, it is relevant to this thread too!