My artisan chocolate making attempts are continued! I really liked the Earl Grey taste in my previous hand-dipped chocolates, so I used tea again in these truffles. I also added orange zest to strengthen the orangey flavor. Unfortunately, I messed up the kitchen again, but I am happy now eating my truffles and drinking my holy Early Grey tea!

Truffles with Orange and Early Grey Tea

adapted from Making Artisan Chocolates

makes 20 truffles

Ingredients:

For ganache:

• 100 gr (3.5 oz.) 60-70% bittersweet chocolate, chopped
• 100 gr (3.5 oz.) heavy cream
• 2 tablespoons Earl Grey tea
• 1 orange’s zest

For dipping:

• 100 gr (3.5 oz) milk chocolate, melted
• cocoa powder

Directions:

In a saucepan, mix heavy cream and tea, and cook until it gets to medium-heat. Wait for 5 minutes to allow tea give its flavor.

Stir the mixture through a strainer into a bowl with chopped bittersweet chocolate and the orange zest, and mix until you get a smooth ganache.

Freeze the mixture for 30 minutes, or until hardened.

Using a spoon, take small pieces of ganache, and form 20 ganache-balls using your hands. Freeze for another 30 minutes.

By using a fork, dip each truffle in melted chocolate, then in cocoa and be sure all parts of the truffles are covered with cocoa. Place the truffles onto a parchment paper, and keep them in a cool place.

OK, I’ve wanted to make artisan chocolates for a long time. I even had some very-amateur chocolate trials for the past two New Year celebrations, which turned out to be not-so-bad, but I still wanted to learn some real stuff on how to make artisan chocolates. So, I ordered “Making Artisan Chocolates” by Andrew Garrison Shotts, which is a very informative book about chocolate making. After reading some introductory info and seeing the delicious photos in the book, I decided to try some recipes.

Hand-dipped chocolates are made by dipping ganache-squares into tempered chocolate*, which is an easier process than making molded chocolates, where you pour the tempered chocolate into molds, a messy job. So, I decided to make hand-dipped ones as a beginning chocolate maker. This was actually a recipe with jasmine tea, but I changed it slightly by adding my favorite chocolate-accompanies: hazelnut and raisins. I also put Earl Grey tea instead of jasmine tea to try something different and feel the bergamot in my chocolates.

(* Chocolate tempering is a process where the chocolate is heated and cooled to specific temperatures to give chocolate a shiny look, avoid cocoa butter seen on the surface, and to make the chocolates harden in much lower temperatures.)

As I am thrilled by the word “butter” (an old habit from my past diet days) and try not to use it if it’s not so necessary, I did not put butter into my ganache. But you can feel free to add 2 tablespoons for a smoother taste. (By the way, I used heavy cream and it is nearly the same as butter. But I still don’t want to use butter! Heavy cream is enough to add the desired taste I think!)

I obviously messed the whole kitchen making the chocolates, tried to temper the chocolate without a thermometer and burnt it, so my hand-dipped chocolates look really ugly, as seen from the photo. But the thing is, they taste wonderful! I am still working on making “better-looking” chocolates, but this is an easy & delish recipe, believe me!

Hand-Dipped Chocolates with Earl Grey Tea, Hazelnut and Raisins

adapted from Making Artisan Chocolates

makes 48 chocolates

Ingredients:

• 273 gr (9 ¾ ounces) 55-65% bittersweet chocolate, chopped
• 2/3 cup heavy cream
• ¼ cup water
• ¼ cup Earl Grey Tea
• ½ cup hazelnuts, chopped
• ½ cup raisins
• 147 gr (5 ¼ ounces) 30-40% milk chocolate, melted (for the foot, which is to be spread onto the ganache squares to get a smoother surface)
• 906 gr (2 pounds) 30-40% milk chocolate, tempered* (for dipping)

* Make sure you use a thermometer to temper the chocolate, or you can burn the chocolate like me! So, I couldn’t temper the chocolate, and it does not affect the taste. If you are lazy to temper, just don’t!

Directions:

In a saucepan, mix the heavy cream, water and tea, and cook until it gets to medium-heat. Wait for 5 minutes to allow tea give its flavor. Stir the mixture through a strainer into a bowl with chopped bittersweet chocolate, and mix until all the chocolate is melted, and you get a smooth ganache.

Cover the bottom of a square pan (small to medium-size) with a plastic wrap, and pour your ganache into the pan. Spread the ganache with spatula, and cool it in the freezer for at least two hours.

Take out the hardened ganache-rectangle from the freezer, and remove the plastic wraps. To make the foot, spread a thin layer of melted milk chocolate over the ganache with spatula, and freeze for an hour.

With a sharp knife, cut the freezed ganache to 48 squares. Using a fork, dip each one into the tempered chocolate, and make sure that all sides of the ganache-squares are covered with the tempered chocolate.

Place the chocolates onto a parchment paper. Freeze for another two hours.

Keep your chocolates in a cool place.

]]> http://kitchenimpromptu.com/hand-dipped-chocolates-with-earl-grey-tea-hazelnut-and-raisins/feed/ 1