Spiced Bittersweet Chocolate Truffles


Valentines Day is around the corner and indulging in creamy bittersweet chocolate is the best option. These no trouble Truffles will knock the socks off of your Valentine… and maybe even their pants? Each decadent morsel is coated with spices like Madras Curry, Chinese Five-Spice, Cardamom and Clove. Intrigued? Read on for the recipe.

 

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Moody Photography

 

I am no moody foodie, but I have been interested in moody photography. From my research, in my own words, the goal is to have the food shine through the darkness. Deep textures and antiquated props draw your eyes towards the star of the show, your food. I definitely need to purchase dark backdrops, as I used a black blanket for this photograph. Shows some creativity, right? I love how the chocolate drizzle glistens in this shot. It didn’t taste too bad either.

 

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Powder Showers

Winters in Savannah have been surprising. We hit a few days where there was frost on the cars and it even snowed for the first time in decades! Being from New York, snow was no phenomenon. It was just something we dealt with for 5-6 months out of year. But on the morning it snowed in Savannah, I ran outside in my bathrobe, phone in hand, ready to video tape this grand event. I burst out laughing when I looked to my left, then to my right, and then across the street and realized that EVERY SINGLE neighbor was doing the same thing. Apparently snow is a big deal here. Listen, it was falling at a such a slow rate that even my video in slow motion barely captured this marvel. By the time I went back inside to show my husband, it had stopped. The Big 2-Minute Savannah Snow Storm. Well, it felt like home for a cold second. I took this shot later that day in honor of snowfall in Savannah. My goal was to get light fluffy flakes of powered sugar in the shot. That didn’t happen. I will keep practicing. Practice makes perfect, right?.

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Sugar and Spice makes Everything Nice

 

Ingredients

Ganache

  • 1 cup heavy cream
  • 3 tablespoons light corn syrup
  • 12 ounces bittersweet chocolate chips (I used Ghirardelli)
  • 4 tablespoons unsalted butter, softened

Spice #1

  • 1/4 teaspoon ground cardamom
  • Pinch of ground cloves
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon

Spice #2

  • 1 tablespoon of cinnamon
  • 1/3 cup of the sugar
  • 2 teaspoons Hot Madras Curry Powder

Spice #3

  • 1/4 cup of unsweetened cocoa powder
  • 1/2 teaspoon Chinese five-spice powder
  • 1/3 cup sugar

Directions

  1. Boil the cream and corn syrup in a medium sauce pan (stir constantly). Put the chocolate chips in a medium bowl and pour the hot cream over it. Let stand for 2 to 3 minutes, then whisk until smooth. Whisk in the butter. Pour the mixture onto a silicone baking mat and spread out with a scapula. Refrigerate until firm for at least 1 hour. (If you do not have a silicone baking mat, leave it in the bowl. It may take more time to firm)
  2. While you wait, whisk Spice #1 in a bowl. Then whisk Spice #2 in a different bowl. Lastly, whisk Spice #3 in a third bowl. Three separate bowls.
  3. Prepare a rectangular baking sheet with parchment paper or a silicone baking mat. Take ganache out of the refrigerator and spoon 1 tablespoon dollops onto the covered pan. Refrigerate for 10 minutes.
  4. Now, use your hands to roll each dollop of chocolate into a ball. Do this fast or they will melt between your palms. About every 2-3 balls, wash your hands in ice-cold water. Dry them. Repeat the process until all are rolled.
  5. Gently roll each truffle into one of the spice mixtures. There are three options, so create a variety. Return the truffles to the baking sheet, loosely cover and chill in the refrigerator until ready to serve.

 

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Spiced Bitter Sweet Truffles

 

I am most proud of this moody shot of my husband. At first I had him wear a blue suit with matching tie. It made me laugh because he was complaining about how uncomfortable it was to stand while holding the truffle tin perfectly still. I joked that one day when this photograph is famous he will boldly take the credit, “Oh yeah, that’s me. That was one of my favorite moments supporting my wife”. Haha. With all his groaning, “My back hurts. I’m uncomfortable”, I rushed and was not pleased with how it came out. He put his navy sweater back on and plopped onto the couch with a sigh of relief. So dramatic. I took a hard look at his sweater and sweetly asked, “Hunny buns? Can we take a few more shots? You don’t have to change out of your clothes this time…”. What a trooper! He got off the couch and gave it his all. The best part is, we got the shot! With all honesty and joking aside, he is the world’s best husband and it is only with his support that I even have this blog. I love you babe!

Happy Valentines Day Everyone!

Recipe adapted from Food & Wine 2005

 

 

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Author: A Common Connoisseur

My name is Maria! I'm a vibrant Italian American with a zest for life. I am also a major glutton. Join me on my journey to diverse restaurants and in my kitchen, as I eat and cook my way through flavory fare. I am no expert, which is why I am merely a Common Connoisseur.

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