Week 3 - Hazelnut Truffles
Week 3 - Hazelnut Truffles
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I was really bummed to miss last week's class because of covid. So I'm happy to be back in the classroom and learning. 😊
I was really bummed to miss last week's class because of covid. So I'm happy to be back in the classroom and learning. 😊
These Rochers Truffle Chocolates are made with hazelnut paste and chocolate and were delicious!
We learned how to make Hazelnut Paste (Praline Paste) by caramelizing toasted hazelnuts and then making a paste with a food processor. For these truffles, we used commercial hazelnut paste so it's creamier then handmade paste.
The hazelnut paste is combined with cocoa butter and chocolate, and then piped into pre-made chocolate shells.
Then tempered chocolate is piped to close the ball and allowed to set. Once set, we enrobed them in chocolate and coated them in toasted almonds.
Our truffle centers didn't set completely but they still tasted absolutely delicious.
Hazelnut Truffles Recipe
Hazelnut Truffles Recipe
Adapted from On Baking book
1 oz cocoa butter
4 oz milk chocolate
1 lb hazelnut paste
Pre-made chocolate ball shells
Bittersweet chocolate to enrobe the truffles
Sliced almonds, toasted and chopped
Mise en Place
Toast the almonds. Then chop them into small pieces when they are at room temperature. Sift them to remove the dust that comes from chopping them. Set them aside onto a parchment-lined baking tray or into a bowl (if you're into washing lots of bowls). The almonds will be used later to coat the truffles.
Weigh your cocoa butter in a small bowl.
Weigh your milk chocolate in another bowl
Weigh your hazelnut paste in a third bowl.
Sorry, there are three bowls to wash but at least one of them is small.
Directions
Melt the cocoa butter to 88F in the microwave very carefully. Don't let it get hotter than 88F.
Temper your milk chocolate using your preferred method.
Combine the cocoa butter and chocolate. Then add the hazelnut paste until well combined and it looks like you'd want to take a big spoonful of it. But don't, wait for the final product!
Let the hazelnut paste mixture set and then pipe it into the chocolate shells.
Temper your chocolate and pipe it onto the top of the chocolate shell to close it.
When the chocolate has set, temper your chocolate again and then dip the truffles in the chocolate, and then immediately place onto your pile of chopped toasted almonds. Roll them around to coat them in the almonds.
Set aside to let them set up and then enjoy!
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