Chocolate caramel truffles

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35
minutes

Delicious truffles with melting heart made of a chocolate, caramel and salted butter ganache, coated with a crunchy layer of dark chocolate and rolled in bitter cocoa powder

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Nicolas Cloiseau
Best Craftsman of France, Chocolatier
La Maison du Chocolat's Chef
THE TECHNIQUES THAT THE CHEF TEACHES IN THIS COURSE:
THE TECHNIQUES THAT THE CHEFS TEACH IN THIS COURSE:
THE TECHNIQUES THAT THE CHEF TEACHES YOU IN THIS COURSE:
  • Diluting a caramel
  • Emulsifying a ganache
  • Coating with cocoa
  • Coating with chocolate
  • Tempering chocolate
  • Piping with a tip
  • Making a dry caramel
  • Making a ganache
  • COMPLETION TIME:

    PREPARATIon:
    40 minutes
    COOKINGTIME:
    REST PERIOD:
    6h00
    INGREDIENTS

    60 g extra bitter couverture chocolate 61%
    80 g dark couverture chocolate 70%
    500 g milky couverture chocolate 41%
    ~1 kg dark couverture chocolate (to coat the truffles with)
    ~1 kg cocoa powder (to coat the truffles with)
    170 g whole liquid cream
    140 g semi-skimmed milk
    50 g butter
    130 g brown sugar
    2,4 g Guérande fleur de sel

    60 g extra bitter couverture chocolate 61%
    80 g dark couverture chocolate 70%
    500 g milky couverture chocolate 41%
    ~1 kg dark couverture chocolate (to coat the truffles with)
    ~1 kg cocoa powder (to coat the truffles with)
    170 g whole liquid cream
    140 g semi-skimmed milk
    50 g butter
    130 g brown sugar
    2,4 g Guérande fleur de sel

    voila chef
    SPECIFIC UTENSILS

    Robot-coupe cutter
    Small candying tray
    Baking sheet
    Piping bag
    8 mm plain tip
    Sieve or strainer

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    1. Caramel-flavored ganache 13:42
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Making a dry caramel
  • Diluting a caramel
  • Making a ganache
  • Ingredients:
    170 g whole liquid cream 140 g semi-skimmed milk (+ more if needed to adjust the quantities) 130 g brown sugar 50 g extra fine butter 60 g extra bitter couverture chocolate 61% 80 g dark couverture chocolate 70% 500 g milky couverture chocolate 41% 2.4 g of Guérande fleur de sel
    170 g whole liquid cream 140 g semi-skimmed milk (+ more if needed to adjust the quantities) 130 g brown sugar 50 g extra fine butter 60 g extra bitter couverture chocolate 61% 80 g dark couverture chocolate 70% 500 g milky couverture chocolate 41% 2.4 g of Guérande fleur de sel
    voila chef
    Completion:

    In a saucepan, bring the milk and cream to the boil.
    Meanwhile, combine the three chocolates in a mixing bowl.

    Put the brown sugar in a saucepan over medium heat to make a caramel.
    Mix with a maryse to ensure it cooks evenly.
    Once the caramel is well caramelized (it should foam), deglaze by adding the butter and fleur de sel. Over low heat, stir until you obtain a caramel with a homogenous texture.
    Gradually deglaze the caramel with the milk and cream mixture.

    Weigh the mixture and add milk to adjust the quantity, if necessary: the total weight should be 490 g.

    Bring the mixture to 75° C.
    Pour the mixture over the chocolates and make sure to strain the milk and caramel mixture through a fine sieve.

    Whisk the mixture. First, mix in a circular motion in the center of the bowl to create an emulsion (you should notice a thickening), then, make a wider movement until you reach the sides of the container.
    The mixture should be homogeneous, smooth and shiny. The texture should be smooth and creamy.

    Pour the ganache into a tray lined with parchment paper and cover it with the paper.

    Set aside and refrigerate at +4° C for 2 to 3 hours.

    In a saucepan, bring the milk and cream to the boil.
    Meanwhile, combine the three chocolates in a mixing bowl.

    Put the brown sugar in a saucepan over medium heat to make a caramel.
    Mix with a maryse to ensure it cooks evenly.
    Once the caramel is well caramelized (it should foam), deglaze by adding the butter and fleur de sel. Over low heat, stir until you obtain a caramel with a homogenous texture.
    Gradually deglaze the caramel with the milk and cream mixture.

    Weigh the mixture and add milk to adjust the quantity, if necessary: the total weight should be 490 g.

    Bring the mixture to 75° C.
    Pour the mixture over the chocolates and make sure to strain the milk and caramel mixture through a fine sieve.

    Whisk the mixture. First, mix in a circular motion in the center of the bowl to create an emulsion (you should notice a thickening), then, make a wider movement until you reach the sides of the container.
    The mixture should be homogeneous, smooth and shiny. The texture should be smooth and creamy.

    Pour the ganache into a tray lined with parchment paper and cover it with the paper.

    Set aside and refrigerate at +4° C for 2 to 3 hours.

    voila chef
    Chef's Tips :
    Adding milk to the cream makes for a ganache that has a lower fat content than one made exclusively with cream. Milk chocolate with its milky and caramelized notes is perfect for a caramel ganache. The 70% couverture chocolate will add a long finish to the ganache. It is interesting to use several chocolates to complexify the taste of a chocolate preparation (the initial, mid-palate and aftertaste). Cooking the caramel longer will bring a touch of bitterness to the preparation, hence a desugared sensation. Pour the milk and cream mixture progressively to avoid overflowing the boiling liquid. To melt the chocolate, the liquid must be at a temperature of 75° C. Straining the liquid will ensure that the mixture is smooth and doesn't contain any hard bits of caramel. It is possible to chop the chocolate pistoles beforehand to make sure they melt completely. The final temperature of the ganache should be 32° C. Covering the ganache with a sheet of parchment paper prevents the formation of a crust on its surface.
    Adding milk to the cream makes for a ganache that has a lower fat content than one made exclusively with cream. Milk chocolate with its milky and caramelized notes is perfect for a caramel ganache. The 70% couverture chocolate will add a long finish to the ganache. It is interesting to use several chocolates to complexify the taste of a chocolate preparation (the initial, mid-palate and aftertaste). Cooking the caramel longer will bring a touch of bitterness to the preparation, hence a desugared sensation. Pour the milk and cream mixture progressively to avoid overflowing the boiling liquid. To melt the chocolate, the liquid must be at a temperature of 75° C. Straining the liquid will ensure that the mixture is smooth and doesn't contain any hard bits of caramel. It is possible to chop the chocolate pistoles beforehand to make sure they melt completely. The final temperature of the ganache should be 32° C. Covering the ganache with a sheet of parchment paper prevents the formation of a crust on its surface.
    voila chef
    2. Frothing the ganache & piping the truffles 9:44
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Emulsifying a ganache
  • Piping with a tip
  • Ingredients:
    voila chef
    Completion:
    Cut the ganache into pieces and place them in a mixer. Mix to emulsify the ganache and bring its temperature to 22/23° C. The texture should be creamy and easy to pipe. Put the ganache in a piping bag fitted with an 8 mm round tip. Pipe evenly shaped balls of ganache, about 1.5 - 2 cm in diameter, on a baking sheet. Set aside and refrigerate at +4° C for 2 to 3 hours.
    Cut the ganache into pieces and place them in a mixer. Mix to emulsify the ganache and bring its temperature to 22/23° C. The texture should be creamy and easy to pipe. Put the ganache in a piping bag fitted with an 8 mm round tip. Pipe evenly shaped balls of ganache, about 1.5 - 2 cm in diameter, on a baking sheet. Set aside and refrigerate at +4° C for 2 to 3 hours.
    voila chef
    Chef's Tips :
    Emulsifying the ganache, hence incorporating air, gives it a fluffier, airier texture. Don't hesitate to open the mixer from time to time to mix the ganache and make it homogeneous. To make beautiful, evenly shaped balls, do not press the tip directly onto the baking tray (otherwise, the truffle would be "crushed"): place it slightly upwards, decide on the height of the truffle and then, start piping the truffles. Once the desired shape and height are achieved, stop pressing on the piping bag and tug it sideways to remove the tip from the chocolate. Once cool, the truffles should be hard enough to be coated with chocolate and rolled in cocoa powder.
    Emulsifying the ganache, hence incorporating air, gives it a fluffier, airier texture. Don't hesitate to open the mixer from time to time to mix the ganache and make it homogeneous. To make beautiful, evenly shaped balls, do not press the tip directly onto the baking tray (otherwise, the truffle would be "crushed"): place it slightly upwards, decide on the height of the truffle and then, start piping the truffles. Once the desired shape and height are achieved, stop pressing on the piping bag and tug it sideways to remove the tip from the chocolate. Once cool, the truffles should be hard enough to be coated with chocolate and rolled in cocoa powder.
    voila chef
    3. Coating the truffles 11:37
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Coating with chocolate
  • Tempering chocolate
  • Coating with cocoa
  • Ingredients:
    1 kg of dark couverture 1 kg of cocoa powder (cold)
    1 kg of dark couverture 1 kg of cocoa powder (cold)
    voila chef
    Completion:
    Once the truffles have completely cooled down, they can be coated with chocolate and cocoa powder. Melt the couverture chocolate in the microwave at 350 W or in a bain-marie. Fill a tray with cold cocoa powder. Place a truffle on top of the melted chocolate. Using a chocolate fork or a small spoon, gently coat the truffle with chocolate. Using the fork, take the truffle out and scrape the bottom side of the truffle along the rim of the bowl to remove any excess chocolate, then lay it in the cocoa powder. Using a sieve, sprinkle some cocoa powder on top of the truffle to coat it completely. Remove the truffles from the cocoa powder and place them in a sieve. Shake lightly to remove the excess cocoa powder. And VOILA CHEF, enjoy!
    Once the truffles have completely cooled down, they can be coated with chocolate and cocoa powder. Melt the couverture chocolate in the microwave at 350 W or in a bain-marie. Fill a tray with cold cocoa powder. Place a truffle on top of the melted chocolate. Using a chocolate fork or a small spoon, gently coat the truffle with chocolate. Using the fork, take the truffle out and scrape the bottom side of the truffle along the rim of the bowl to remove any excess chocolate, then lay it in the cocoa powder. Using a sieve, sprinkle some cocoa powder on top of the truffle to coat it completely. Remove the truffles from the cocoa powder and place them in a sieve. Shake lightly to remove the excess cocoa powder. And VOILA CHEF, enjoy!
    voila chef
    Chef's Tips :
    It is possible to temper the couverture chocolate before coating the truffles with it; this will ensure the truffles have a crunchy and textured chocolate layer when eaten. To do this, melt the couverture chocolate in the microwave at 350 W or in a bain-marie until a temperature of 45° C is reached. Pour 2/3 of it on a marble surface to lower the temperature of the chocolate to 27-28° C, then add it back to the rest of the chocolate and temper it at a working temperature of 31° C before coating the truffles. Tempering chocolate at 31° C gives the chocolate an ideal texture, i.e., crunchy. It is also possible to roll the truffles directly in the cocoa powder, without coating them with chocolate. To keep the chocolate at the right temperature, you can use a bain-marie machine or simply place the chocolate bowl in a pan filled with hot water. Putting the cocoa powder in the refrigerator beforehand allows the layer of chocolate to cool down quicker and prevents the truffle from getting deformed. To play it safe, simply put it in the fridge the day. Couverture chocolate has a higher percentage of cocoa butter (which gives it more fluidity). These truffles can be kept for 3 weeks at room temperature. Ideally, store them at a temperature between 12 and  16° C.
    It is possible to temper the couverture chocolate before coating the truffles with it; this will ensure the truffles have a crunchy and textured chocolate layer when eaten. To do this, melt the couverture chocolate in the microwave at 350 W or in a bain-marie until a temperature of 45° C is reached. Pour 2/3 of it on a marble surface to lower the temperature of the chocolate to 27-28° C, then add it back to the rest of the chocolate and temper it at a working temperature of 31° C before coating the truffles. Tempering chocolate at 31° C gives the chocolate an ideal texture, i.e., crunchy. It is also possible to roll the truffles directly in the cocoa powder, without coating them with chocolate. To keep the chocolate at the right temperature, you can use a bain-marie machine or simply place the chocolate bowl in a pan filled with hot water. Putting the cocoa powder in the refrigerator beforehand allows the layer of chocolate to cool down quicker and prevents the truffle from getting deformed. To play it safe, simply put it in the fridge the day. Couverture chocolate has a higher percentage of cocoa butter (which gives it more fluidity). These truffles can be kept for 3 weeks at room temperature. Ideally, store them at a temperature between 12 and  16° C.
    voila chef
    And VOILA CHEF, it's your turn now!
    1. Caramel-flavored ganache 13:42
    TECHNIQUES TAUGHT:
    Ingredients:
    170 g whole liquid cream 140 g semi-skimmed milk (+ more if needed to adjust the quantities) 130 g brown sugar 50 g extra fine butter 60 g extra bitter couverture chocolate 61% 80 g dark couverture chocolate 70% 500 g milky couverture chocolate 41% 2.4 g of Guérande fleur de sel
    170 g whole liquid cream 140 g semi-skimmed milk (+ more if needed to adjust the quantities) 130 g brown sugar 50 g extra fine butter 60 g extra bitter couverture chocolate 61% 80 g dark couverture chocolate 70% 500 g milky couverture chocolate 41% 2.4 g of Guérande fleur de sel
    voila chef
    Preparation:

    In a saucepan, bring the milk and cream to the boil.
    Meanwhile, combine the three chocolates in a mixing bowl.

    Put the brown sugar in a saucepan over medium heat to make a caramel.
    Mix with a maryse to ensure it cooks evenly.
    Once the caramel is well caramelized (it should foam), deglaze by adding the butter and fleur de sel. Over low heat, stir until you obtain a caramel with a homogenous texture.
    Gradually deglaze the caramel with the milk and cream mixture.

    Weigh the mixture and add milk to adjust the quantity, if necessary: the total weight should be 490 g.

    Bring the mixture to 75° C.
    Pour the mixture over the chocolates and make sure to strain the milk and caramel mixture through a fine sieve.

    Whisk the mixture. First, mix in a circular motion in the center of the bowl to create an emulsion (you should notice a thickening), then, make a wider movement until you reach the sides of the container.
    The mixture should be homogeneous, smooth and shiny. The texture should be smooth and creamy.

    Pour the ganache into a tray lined with parchment paper and cover it with the paper.

    Set aside and refrigerate at +4° C for 2 to 3 hours.

    In a saucepan, bring the milk and cream to the boil.
    Meanwhile, combine the three chocolates in a mixing bowl.

    Put the brown sugar in a saucepan over medium heat to make a caramel.
    Mix with a maryse to ensure it cooks evenly.
    Once the caramel is well caramelized (it should foam), deglaze by adding the butter and fleur de sel. Over low heat, stir until you obtain a caramel with a homogenous texture.
    Gradually deglaze the caramel with the milk and cream mixture.

    Weigh the mixture and add milk to adjust the quantity, if necessary: the total weight should be 490 g.

    Bring the mixture to 75° C.
    Pour the mixture over the chocolates and make sure to strain the milk and caramel mixture through a fine sieve.

    Whisk the mixture. First, mix in a circular motion in the center of the bowl to create an emulsion (you should notice a thickening), then, make a wider movement until you reach the sides of the container.
    The mixture should be homogeneous, smooth and shiny. The texture should be smooth and creamy.

    Pour the ganache into a tray lined with parchment paper and cover it with the paper.

    Set aside and refrigerate at +4° C for 2 to 3 hours.

    voila chef
    Tips from the Chef:
    Adding milk to the cream makes for a ganache that has a lower fat content than one made exclusively with cream. Milk chocolate with its milky and caramelized notes is perfect for a caramel ganache. The 70% couverture chocolate will add a long finish to the ganache. It is interesting to use several chocolates to complexify the taste of a chocolate preparation (the initial, mid-palate and aftertaste). Cooking the caramel longer will bring a touch of bitterness to the preparation, hence a desugared sensation. Pour the milk and cream mixture progressively to avoid overflowing the boiling liquid. To melt the chocolate, the liquid must be at a temperature of 75° C. Straining the liquid will ensure that the mixture is smooth and doesn't contain any hard bits of caramel. It is possible to chop the chocolate pistoles beforehand to make sure they melt completely. The final temperature of the ganache should be 32° C. Covering the ganache with a sheet of parchment paper prevents the formation of a crust on its surface.
    Adding milk to the cream makes for a ganache that has a lower fat content than one made exclusively with cream. Milk chocolate with its milky and caramelized notes is perfect for a caramel ganache. The 70% couverture chocolate will add a long finish to the ganache. It is interesting to use several chocolates to complexify the taste of a chocolate preparation (the initial, mid-palate and aftertaste). Cooking the caramel longer will bring a touch of bitterness to the preparation, hence a desugared sensation. Pour the milk and cream mixture progressively to avoid overflowing the boiling liquid. To melt the chocolate, the liquid must be at a temperature of 75° C. Straining the liquid will ensure that the mixture is smooth and doesn't contain any hard bits of caramel. It is possible to chop the chocolate pistoles beforehand to make sure they melt completely. The final temperature of the ganache should be 32° C. Covering the ganache with a sheet of parchment paper prevents the formation of a crust on its surface.
    voila chef
    3. Coating the truffles 11:37
    TECHNIQUES TAUGHT:
    Ingredients:
    1 kg of dark couverture 1 kg of cocoa powder (cold)
    1 kg of dark couverture 1 kg of cocoa powder (cold)
    voila chef
    Preparation:
    Once the truffles have completely cooled down, they can be coated with chocolate and cocoa powder. Melt the couverture chocolate in the microwave at 350 W or in a bain-marie. Fill a tray with cold cocoa powder. Place a truffle on top of the melted chocolate. Using a chocolate fork or a small spoon, gently coat the truffle with chocolate. Using the fork, take the truffle out and scrape the bottom side of the truffle along the rim of the bowl to remove any excess chocolate, then lay it in the cocoa powder. Using a sieve, sprinkle some cocoa powder on top of the truffle to coat it completely. Remove the truffles from the cocoa powder and place them in a sieve. Shake lightly to remove the excess cocoa powder. And VOILA CHEF, enjoy!
    Once the truffles have completely cooled down, they can be coated with chocolate and cocoa powder. Melt the couverture chocolate in the microwave at 350 W or in a bain-marie. Fill a tray with cold cocoa powder. Place a truffle on top of the melted chocolate. Using a chocolate fork or a small spoon, gently coat the truffle with chocolate. Using the fork, take the truffle out and scrape the bottom side of the truffle along the rim of the bowl to remove any excess chocolate, then lay it in the cocoa powder. Using a sieve, sprinkle some cocoa powder on top of the truffle to coat it completely. Remove the truffles from the cocoa powder and place them in a sieve. Shake lightly to remove the excess cocoa powder. And VOILA CHEF, enjoy!
    voila chef
    Tips from the Chef:
    It is possible to temper the couverture chocolate before coating the truffles with it; this will ensure the truffles have a crunchy and textured chocolate layer when eaten. To do this, melt the couverture chocolate in the microwave at 350 W or in a bain-marie until a temperature of 45° C is reached. Pour 2/3 of it on a marble surface to lower the temperature of the chocolate to 27-28° C, then add it back to the rest of the chocolate and temper it at a working temperature of 31° C before coating the truffles. Tempering chocolate at 31° C gives the chocolate an ideal texture, i.e., crunchy. It is also possible to roll the truffles directly in the cocoa powder, without coating them with chocolate. To keep the chocolate at the right temperature, you can use a bain-marie machine or simply place the chocolate bowl in a pan filled with hot water. Putting the cocoa powder in the refrigerator beforehand allows the layer of chocolate to cool down quicker and prevents the truffle from getting deformed. To play it safe, simply put it in the fridge the day. Couverture chocolate has a higher percentage of cocoa butter (which gives it more fluidity). These truffles can be kept for 3 weeks at room temperature. Ideally, store them at a temperature between 12 and  16° C.
    It is possible to temper the couverture chocolate before coating the truffles with it; this will ensure the truffles have a crunchy and textured chocolate layer when eaten. To do this, melt the couverture chocolate in the microwave at 350 W or in a bain-marie until a temperature of 45° C is reached. Pour 2/3 of it on a marble surface to lower the temperature of the chocolate to 27-28° C, then add it back to the rest of the chocolate and temper it at a working temperature of 31° C before coating the truffles. Tempering chocolate at 31° C gives the chocolate an ideal texture, i.e., crunchy. It is also possible to roll the truffles directly in the cocoa powder, without coating them with chocolate. To keep the chocolate at the right temperature, you can use a bain-marie machine or simply place the chocolate bowl in a pan filled with hot water. Putting the cocoa powder in the refrigerator beforehand allows the layer of chocolate to cool down quicker and prevents the truffle from getting deformed. To play it safe, simply put it in the fridge the day. Couverture chocolate has a higher percentage of cocoa butter (which gives it more fluidity). These truffles can be kept for 3 weeks at room temperature. Ideally, store them at a temperature between 12 and  16° C.
    voila chef
    2. Frothing the ganache & piping the truffles 9:44
    TECHNIQUES TAUGHT:
    Ingredients:
    voila chef
    Preparation:
    Cut the ganache into pieces and place them in a mixer. Mix to emulsify the ganache and bring its temperature to 22/23° C. The texture should be creamy and easy to pipe. Put the ganache in a piping bag fitted with an 8 mm round tip. Pipe evenly shaped balls of ganache, about 1.5 - 2 cm in diameter, on a baking sheet. Set aside and refrigerate at +4° C for 2 to 3 hours.
    Cut the ganache into pieces and place them in a mixer. Mix to emulsify the ganache and bring its temperature to 22/23° C. The texture should be creamy and easy to pipe. Put the ganache in a piping bag fitted with an 8 mm round tip. Pipe evenly shaped balls of ganache, about 1.5 - 2 cm in diameter, on a baking sheet. Set aside and refrigerate at +4° C for 2 to 3 hours.
    voila chef
    Tips from the Chef:
    Emulsifying the ganache, hence incorporating air, gives it a fluffier, airier texture. Don't hesitate to open the mixer from time to time to mix the ganache and make it homogeneous. To make beautiful, evenly shaped balls, do not press the tip directly onto the baking tray (otherwise, the truffle would be "crushed"): place it slightly upwards, decide on the height of the truffle and then, start piping the truffles. Once the desired shape and height are achieved, stop pressing on the piping bag and tug it sideways to remove the tip from the chocolate. Once cool, the truffles should be hard enough to be coated with chocolate and rolled in cocoa powder.
    Emulsifying the ganache, hence incorporating air, gives it a fluffier, airier texture. Don't hesitate to open the mixer from time to time to mix the ganache and make it homogeneous. To make beautiful, evenly shaped balls, do not press the tip directly onto the baking tray (otherwise, the truffle would be "crushed"): place it slightly upwards, decide on the height of the truffle and then, start piping the truffles. Once the desired shape and height are achieved, stop pressing on the piping bag and tug it sideways to remove the tip from the chocolate. Once cool, the truffles should be hard enough to be coated with chocolate and rolled in cocoa powder.
    voila chef
    And VOILA CHEF, it's your turn now!
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