Turkish halva from semolina
2020-08-13 / test@t
Raspberry Chocolate Truffles
Incredibly delicious homemade sweets, in which, under a brittle crust of milk chocolate, shaded with a light sourness of sublimated raspberries crushed into powder, hides a deliciously soft, truly melting in your mouth, delicate in sweetness, slightly bitter chocolate-truffle filling with a slight raspberry aftertaste ... very difficult to refuse! Especially when you consider that it is elementary in preparation and does not require special devices. A video of the cooking process is on my Instagram account - https://www.instagram.com/elenbonbon/ PS 1. To achieve an optimal result, use only high-quality ingredients for sweets, in particular, chocolate, which contains no substitutes and cocoa equivalents -oils. Chocolate must be at room temperature. If before that it was stored in your refrigerator (as I usually do, especially in summer), let it warm up in advance (remove it from the refrigerator at least 2-3 hours before preparing the truffles). 2. Invert confectionery sugar (trimolin) is necessary as a moisture binding agent and anticrystallizer.
Ingredients
- 1. For the candy mass:
- dark chocolate with 70% cocoa content 125 gr.
- milk chocolate with 30% cocoa content 125 gr.
- frozen raspberries 150 gr.
- invert confectionery sugar (trimolin) 15 gr.
- 2. For decoration:
- milk chocolate with 30% cocoa 150 gr.
- freeze-dried raspberries about 2 tsp
STEP-BY-STEP COOKING RECIPE
Step 1
In advance (2-3 hours before the preparation of the candy mass), put the packages with bitter and milk chocolate from the refrigerator, if you store it there. Also, 1-1.5 hours before cooking, remove the required amount of raspberries from the freezer according to the recipe.
Step 2
Before preparing the candy mass, break both types of chocolate into pieces in a small metal saucepan with a thick bottom with a volume of about 750 ml (I have a diameter of 14 cm).
Step 3
Place the water in a saucepan slightly larger than the bottom of the chocolate stewpan - for a water bath - over medium heat and bring to a boil, then reduce heat to low so that the boil is not too intense. Place the container with chocolate in a water bath (the bottom of the stewpan should not touch the boiling water) and melt, stirring constantly with a spoon, about half, then turn off the heat and bring the chocolate until completely melted, also stirring it. After that, wipe the bottom of the stewpan from drops and set aside to let the chocolate cool.
Step 4
Grind the defrosted raspberries in a blender until puree and then rub through a fine sieve into a small metal saucepan with a thick bottom (I have a volume of about 700 ml and Ø 12 cm). As a result, you should get 100 grams. (!) mashed potatoes. Don't throw away raspberry cake: you can put it in hot tea as a flavoring additive.
Step 5
Add the amount of invert sugar required according to the recipe in the puree, stir and put the container on low heat. Bring its contents, stirring constantly, until a boil begins (small bubbles appear around the edges of the container). Then remove the container from the heat and cool the puree to about 60-70 ° C, stirring it from time to time with a spoon.
Step 6
Pour the mashed potatoes cooled to the desired temperature into the melted chocolate and stir everything until smooth with a spoon. Leave the chocolate-berry mass to "ripen" at room temperature, uncovered, for about 1 hour. From time to time, stir it vigorously during the “ripening” process with a spoon in a circle in one direction: you will see how the mass becomes thicker every time. After that, cover the pan with cling film and put it in the refrigerator at a temperature of 5-6 ° C for about 3 hours.
Step 7
When the candy mass has cooled sufficiently, prepare a large aluminum baking sheet (21 x 32 cm, 5 cm high, or any other similar area you have available) lining it with non-stick parchment. Remove the chocolate and berry mass from the refrigerator and, separating from it with a spoon, pieces of 20 grams. (it is better to do this with a scale), roll balls out of it (this can be done both with bare hands or by wearing disposable vinyl gloves for pastry chefs so that the mass melts less and gets your hands less dirty). When ready, place the truffle balls on a baking sheet, and when you're done, close the baking sheet tightly with plastic wrap and refrigerate at 0-6 ° C for 8-12 hours to cool the truffles well.
Step 8
After the truffles have cooled, they can be covered with milk chocolate, for which it must be put out of the refrigerator in advance (2-3 hours before use), if you store it there, and then melted in a water bath (as described in paragraph 3 ). In this case, it is advisable to use a narrow metal saucepan with a thick bottom with a volume of about 700 ml and a diameter of 12 cm (since there is not so much chocolate, and in a container with a larger diameter it will spread along the bottom, and it will be inconvenient to dip the whole candy into it).
Step 9
Then remove the chocolate from the water bath and cool to a barely warm state, while grind the freeze-dried raspberries into powder in a coffee grinder. Prepare a fine strainer for sprinkling sweets with this powder and a "device" (a fork or, like mine, a tea infuser), on which you will dip the sweets into the chocolate.
Step 10
When the melted chocolate has cooled to the desired temperature, remove the baking sheet with truffles from the refrigerator and immediately start glazing. To do this, in turn, completely dip each one in chocolate, first placing the blank on a fork or handle from a tea strainer (like mine - see the photo), and immediately return them back to the baking sheet. If you wish, on the surface of the glaze, you can then make the "curl" patterns with additional chocolate. If, after the procedure, you still have “unused” chocolate for glazing in the stewpan, you will no longer need it in the recipe, and you can eat it neat or add to it for taste, for example, finely chopped walnuts, slightly preheated in the oven ...
Step 11
When all the candies are glazed, immediately sprinkle them with chopped freeze-dried raspberries, sifting them through a fine sieve, again tightly close the baking sheet with them with cling film and refrigerate for a couple of hours or until serving. Before serving, the chocolate smudges formed at the bottom of the sweets can, if desired, be removed by cutting them off with a sharp knife (which each time must first be heated briefly in hot water and immediately wiped dry so that the cut is even), but after this procedure, then hold the sweets in the refrigerator for another minutes 30. To make the serving of sweets even more effective, directly in front of it they can be laid out in special paper molds (capsules) of the appropriate diameter. Enjoy your meal!
Step 12
Such sweets do not stay at room temperature for a long time: milk chocolate begins to melt, so the remaining ones are stored only in the refrigerator at a temperature of 0-6 ° C - up to 4-5 days. If their appearance is not very important to you, after cooling (see item 11) you can transfer them to a clean plastic bag.
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