CARAÏBE TRUFFLES

INSTRUCTIONS

• Place the sugar in a heavy-bottomed pot. Place over medium heat and cook, stirring occasionally with a wooden spoon, until sugar melts.
• Then continue to cook, without stirring, until the sugar turns deep amber.
• If any crystals start to form on the sides of the pan as the sugar darkens, wash them down with a wet pastry brush.
• Just before the sugar turns black, the sugar syrup may foam up. If it does, reduce the heat to low and, wearing an oven mitt, carefully stir foam down.
• When the sugar is ready, it will smoke, and large bubbles will break on the surface.
• While the sugar is cooking, bring water to a boil in a small saucepan. When the sugar is black, remove from heat and a fine-mesh sieve or splatter screen over a pot with sugar. Wearing an oven mitt, slowly pour the hot water into the sugar syrup a little at a time. The mixture will sputter, steam and foam. Be careful, as it is very hot.
• Allow to cool, store at room temperature indefinitely. This syrup can be used for many baking applications.

Caraïbe Ganache

• Melt CARAÏBE 66%  in a microwave-friendly bowl or stainless bowl over a scalded (not boiling) water bath. Slowly melt and bring to a temperature that registers 115°F (46°C).
• While the chocolate is melting, stir the cream and caramel base together in a small saucepan and heat to 115°F (46°C).
• Pour the chocolate and cream into a 1- quart clear vessel. Blend with an immersion blender using a stirring motion and making sure to reach the bottom of the vessel. The ganache will thicken, become slightly less shiny, and develop a puddinglike consistency. Add the butter and incorporate it with the immersion blender.
• Using a pastry bag, fill desired molds to level. Allow crystallizing overnight. 

Hand Rolling Truffles

• Melt CARAÏBE 66% Chocolate in a microwave-safe bowl or stainless bowl over scalded water (not boiling) water bath. Slowly melt and bring to a temperature that registers 115°F (46°C). to start the tempering process, or 95°F (35°C). if not using tempered chocolate.
• Truffles can be dipped in tempered chocolate (we will review tampering during the demo) or un-tempered chocolate to store in a refrigerator sealed in an airtight odor-free container. 
• While chocolate is melting, unmold truffles and place on a try in preparation for hand rolling. Store ganache in a cool (not in the refrigerator) area while waiting for the chocolate to melt and temper.
• Sift cocoa powder over a sheet pan to roll the freshly coated truffles in.
• Truffles can be stored in an airtight container where you would store wine for up to 3-4 weeks.