GROW MAKE

Recipes & Instructions

DELUXE

TRUFFLEMAKING KIT

HELPFUL TIPS BEFORE GETTING STARTEDIt’s important to take your time and to experiment

when getting started with making kombucha.Much like making wine or beer, it can take a fewexperiments to arrive at a result that you like and

would be proud to share with friends.You’ll want to make sure that everything that thekombucha comes in contact with is as clean aspossible. You’ll also want to make sure that yougive adequate time for the culture to work its

magic!

MAKING TRUFFLESA complete kit for getting started with making truffles at home.

• Dark Chocolate Chips• Cocoa Powder• Coconut Flakes• Peppermint Extract• Vanilla Extract

• Thermometer• Instructions• Recipes• Sea Salt

HELPFUL TIPS BEFORE GETTING STARTED We want to make your foray into chocolate making as fun as possible! That being said, it takes years of experience to become a chocolatier and perfect the art of making chocolates. Have fun with this process, invite a friend (an extra set of hands can be very useful), clear some kitchen counter space and gather all the tools you will need prior to starting.

There are two main steps in making truffles. First you will prepare the ganache filling, adding whatever extracts or other flavoring you prefer. Second, you will temper a batch of chocolate to create the hard outer shell for your truffles, dip the ganache centers into the tempered chocolate, and ta da! Behold your delicious batch of truffles.

This kit is designed so you can customize the flavor combinations to your liking. Take a moment to plan out what you want to make. You can either mix flavors into the ganache filling for a delicious surprise on the inside, or you can sprinkle a garnish on top of your truffles immediately after dipping them in the tempered chocolate before they have cooled and hardened. In addition to the provided toppings and flavors, feel free to add other ingredients from your kitchen such as jams and jellies, minced dried fruit, chopped nuts, or even cayenne pepper.

Tip: If you want to attach a garnish to the top of a truffle as a decoration, or marker of a flavor, you can "glue" it on with the leftover tempered chocolate at the end.

1/2 cup heavy cream orcoconut cream

1 Tbsp butter or margarine Measuring cup and spoons A small and medium bowl A double boiler or medium

saucepan

9x13 baking dish (or 3 smallercontainers if you wish to makeVanilla, Peppermint & Plain)

Parchment paper Melon baller, small cookie

scoop, or small sturdy spoon Paper towels

YOU WILL NEED

INCLUDED IN DELUXE KIT

STEP 1: MAKING THE GANACHE FILLING

Place 1 cup of chocolate chips (8oz) and 1 Tbsp butter/margarine in a bowl. Heat ½ cup of cream over medium heat in a small saucepan to a simmer. Stir to ensure it heats evenly.

Pour the heated cream into the bowl with the chocolate and butter, cover, and let sit for 5 minutes to let the chocolate melt. Whisk with a fork until it is combined and looks thick, smooth, and shiny.

If choosing to use extracts (if not skip to the next step), divide ganache according to how many flavors you would like to make. In this case, substitute the 9x13 baking dish and instead choose the number of containers to match the number of flavors that you are going to make. Measure a 1/2 tsp of extract for each flavor and mix in thoroughly. Take a small taste, and add more if a stronger flavor is desired.

Smooth the ganache in the 9x13 baking dish so it cools evenly and place into the freezer until it has the consistency of fudge, about 30 minutes.

Depending on what you have available in your kitchen, use a cookie scoop, melon baller or sturdy spoon to form roundish shapes and place on a parchment paper covered baking sheet. If using a melon baller, try using a second spoon instead of your finger to dislodge the ganache ball to avoid melting it. Return to the freezer for 15 minutes.

Once the ganache rounds have firmed up a bit, remove from the freezer and roll into smooth balls. Avoid touching the ganache balls more than necessary, as the heat from your hands will immediately start to melt the chocolate. This is where the environmental factors in which you are preparing the truffles can come into play. A cooler environment is best. They don’t need to be perfect, just a shape you can easily dip!

Make different shapes for each flavor so you can easily tell them apart once they are finished. You can also roll your truffles in the various provided garnishes such as cocoa powder or coconut flakes. Alternatively, you can save the garnishes for sprinkling later on.

Tip:

STEP 2: TEMPERING THE CHOCOLATE TO CREATE THE HARD OUTER SHELL

Tempered chocolate hardens with a beautiful sheen and a crunch. To temper the chocolate for your truffles make sure your bowls and utensils are completely dry. Use a double boiler (or you can place a bowl over a medium sauce pan with a few inches of water to create a double boiler). Be very careful as you heat your chocolate that no steam or water gets into it. The smallest amount of water will cause your chocolate to seize and thicken and make dipping your truffles very difficult.

TO TEMPER

Measure 1 cup of chocolate chips (8oz) and place 2/3 of them into the topof the double boiler and set aside the other 1/3 cup for later. Try to pick abowl that has sides that extend beyond the rim of the pan in order toprevent steam from getting into your chocolate. You only need a fewinches of water in the pan at a simmer to start melting the chocolate in thebowl.

Stir the chocolate chips until melted. The chocolate should never gethotter than 120° F or it will burn. Adjust the dial on your stove (or removethe pan completely) if it starts getting too hot. Remember to keep stirringthe chocolate for an accurate thermometer reading. Remove from heat,and stir in the remaining 1/3 cup chocolate chips to cool the chocolateuntil the temperature reaches 80°F. Return it briefly to the heat to bringthe temperature back up to 90°F where the chocolate will be easier towork with.

Test for temper by making a small streak of chocolate on parchmentpaper. The streak should harden around the edges and should set at roomtemperature.

Once your chocolate is tempered, you are ready to dip the ganache balls.Using a fork, submerge each ball into the chocolate, removing andallowing the excess chocolate to drip off before you place it on theparchment paper to cool. If you want to apply garnishes to the top of yourtruffles like coconut flakes or sea salt, simply sprinkle them on before thechocolate cools.

Truffles will last in the fridge for 1 week.

TRUFFLE FLAVOR IDEAS

Vanilla flavored ganache with sprinkled coconut flakes

Peppermint flavored ganache rolled in cocoa powder. Leave some as they are in cocoa powder, and dip some for a variety of texture experiences

Plain ganache sprinkled with sea salt crystals

Mix berry jam into the ganache and add colored sprinkles to the freshly dipped chocolate

Roll ganache balls in finely chopped almonds, then dip. Use the leftover tempered chocolate to "glue" a small piece of an almond on top of the truffle for identification and decoration

Toast the coconut flakes on a cookie sheet in your oven before sprinkling for added crunch

Dice dried apricots and using your fingers press into a small patty. Using a butter knife, cut a cooled ganache ball in half and sandwich the apricot in between, then dip. Put a small sliver of apricot on top as a garnish

Sprinkle cayenne pepper on a plain, freshly dipped truffle for a sweet heat effect

If you wish to make a liqueur flavored center, make a batch of ganache but replace 1/3 of the liquid with liqueur, then follow the rest of the steps as normal

Push a small hole into the ganache ball before it cools, stuff with nut butter, then replace into the freezer and cool. The peanut butter will harden with the chocolate and allow you to dip the truffle in the tempered chocolate. Garnish with a nut sliver on top

Try dipping fresh fruit with any left over tempered chocolate such as banana slices, raspberries, or strawberries

Chocolate Notes

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