Chocolate Tasting
Try this chocolate truffle recipe by food educator Tom Hunt, made from a simple water ganache which enhances the natural and intense flavours of the chocolate. Made with nothing but chocolate, salt and water, its designed to maximise the flavour of the chocolate, so that you can taste its true, intense flavour, that is individual to each and every chocolate bar. It's a great way to revitalise and transform aged chocolate that has become discoloured, into a truly remarkable treat.
Equipment
- Small saucepan 100ml water measured into it
- Bowl chocolate chopped into small 5mm pieces
- A tray lined with parchment to set cacao
- Small glass bowl - to dust truffles
- Wooden board to serve
Ingredients
- 100 ml Water
- Pinch salt
- 200 g single origin Chocolate (dairy free)
- Cocoa to dust
Instructions
- Chop the chocolate into small 5mm pieces. Line a small tray with parchment.
- Bring the water and salt to a simmer, then remove from the heat.
- Pour the chocolate into the water and give one stir.
- Leave for one minute, then stir very gently and as little as possible, until melted.
- Pour onto a lined tray and chill.
- After a couple of hours when set, turn out onto a chopping board and cut into rectangular pieces, dust in cocoa to finish.
- Remove excess cocoa by tossing the truffles in a sieve, then store in a box chilled in the fridge.
- NOTE: Single origin chocolate can split easily when melting. Stir as little as possible to avoid splitting.