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said_scarlett) wrote2011-11-06 06:35 pm
said_scarlett) wrote2011-11-06 06:35 pm
Chocolate Making Guide!
These are instructions for making tea infused chocolate truffles from scratch!
This is actually my own recipe and my own instructions!
What You Need
A bag of Cacao nibs - I get mine at Cost Plus World Market, and most Trader Joe's or similar stores carry them
Whole milk
Unsalted butter
A sweet flavor of loose leaf tea
A metal, non-coated pan - this is important, as the coatings on teflon or other pans will taint the chocolate. Not fat German boys, as Willy Wonka may have led you to believe.
A melon baller or ice cream scoop
First things first! Combine 1/2 cup milk with 1/4 cup of melted butter. Simmer over a low heat and steep the tea in the milk and butter mixture - it doesn't matter what sort of pan you use for this. Depending on how strong or subtle you want the tea flavor, let it steep longer or shorter.
When you've reached the strength of flavor you want, put 12 oz of cacao nibs in the non-coated pan. Add the milk and butter to the cacao nibs. Heat on a small burner over lowest heat, and stir constantly, combining the cacao and butter/milk and melting the cacao. Make sure to scrape the bottom and turn it over often, so nothing sticks and burns. It is very easy for chocolate to burn - I had four or five pans burn on me my first tries. In about ten to fifteen minutes, the mixture should be smooth and creamy.
Remove from heat, and allow to firm up at room temperature. When the chocolate is soft but moldable, use your melon baller or ice cream scoop to scoop out and form balls. Sprinkle with powdered sugar if desired, and allow to set in the fridge.
You've got your own homemade tea truffles now! <3
This is actually my own recipe and my own instructions!
What You Need
A bag of Cacao nibs - I get mine at Cost Plus World Market, and most Trader Joe's or similar stores carry them
Whole milk
Unsalted butter
A sweet flavor of loose leaf tea
A metal, non-coated pan - this is important, as the coatings on teflon or other pans will taint the chocolate. Not fat German boys, as Willy Wonka may have led you to believe.
A melon baller or ice cream scoop
First things first! Combine 1/2 cup milk with 1/4 cup of melted butter. Simmer over a low heat and steep the tea in the milk and butter mixture - it doesn't matter what sort of pan you use for this. Depending on how strong or subtle you want the tea flavor, let it steep longer or shorter.
When you've reached the strength of flavor you want, put 12 oz of cacao nibs in the non-coated pan. Add the milk and butter to the cacao nibs. Heat on a small burner over lowest heat, and stir constantly, combining the cacao and butter/milk and melting the cacao. Make sure to scrape the bottom and turn it over often, so nothing sticks and burns. It is very easy for chocolate to burn - I had four or five pans burn on me my first tries. In about ten to fifteen minutes, the mixture should be smooth and creamy.
Remove from heat, and allow to firm up at room temperature. When the chocolate is soft but moldable, use your melon baller or ice cream scoop to scoop out and form balls. Sprinkle with powdered sugar if desired, and allow to set in the fridge.
You've got your own homemade tea truffles now! <3
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