This year I took a chance on this chocolate. I normally use a block
of chocolate but the callets are so much easier to work with and
melt even more easily. The one kilogram bag is enough to make
one recipe of truffles. You will have some left over for chocolate
Ingredients: unsweetened chocolate, sugar, cocoa butter, soy lecithin, natural
vanilla flavor. May contain traces of milk protein.
Here is the recipe I made up for chocolates during
the holiday season. The addition of cinnamon is really delicious.
Fresh Cream Truffles with Cinnamon
A double boiler is not recommended for melting the chocolate. Use your crockery cooker for the best results. The creamy ganache (ga-nosh) is dipped in melted chocolate and should be stored in the refrigerator. Bring the truffles to room temperature an hour before serving.
6 ounces Callebaut semisweet chocolate callets
3/4 cup whipping cream
1/4 cup + 2 tablespoons unsalted butter, at room temperature
1/2 teaspoon vanilla extract
1 teaspoon Saigon cinnamon
1 pound Callebaut semisweet chocolate callets
2 tablespoons confectioners' sugar
1 teaspoon cinnamon
1. Place the 6 ounces chocolate in a medium sized bowl.
2. Heat the cream just until it comes to a boil. Pour over
chocolate. Stir until the chocolate melts. Cool to 90 degrees.
3. Cream all the butter in a deep bowl with a wooden
spoon. Stir in tablespoonfuls of cooled chocolate,
beating well after each addition. Mixture should be
creamy. If the butter starts to melt, the chocolate is
still too warm. Lastly, stir in the vanilla and cinnamon.
4. Line a baking sheet with parchment paper.
Fit a piping bag with a size 807 decorating tip. Pipe a
round the size of a quarter onto parchment paper,
start piping second level then lift. Place in the freezer
to chill for 20 minutes.
5. Place the one pound dipping chocolate in a 6-quart crockery
cooker, heat on low. Stir a few times until all chocolate
has melted. Turn cooker off when chocolate
has melted. The temperature should not go above
120 degrees. Pour chocolate into a medium bowl.
8. Mix the confectioners' sugar and cinnamon together.
Line a baking sheet with parchment paper.
Use a truffle fork to dip chocolates. When all
chocolates have been dipped use a sifter to sprinkle
cinnamon confectioners' sugar over truffles.
9. Place truffles in the freezer for 20 minutes to set
chocolate. Then, keep them in the refrigerator until
about an hour before serving.
~The Rebecca Review