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All About The Confectioner’s Secret (Part 4) - Rose Truffles

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Rose Truffles

·         Makes about 20

·         Ready in 30 mins, including overnight cooling

Ingredient

·         1 tbsp dried rose petals

·         70g caster sugar

70g caster sugar

70g caster sugar

·         350g dark chocolate (64 per cent cocoa solids), finely chopped 2-3 drops rose oil, organic and food safe (optional) crystallised rose petals

·         You’ll also need: 18cm square baking tin; chocolate tempering thermometer; 2cm round cutter

Chocolate tempering thermometer

Chocolate tempering thermometer

Recipe

1.    Start by making the rose-infused syrup. Place the rose petals in a saucepan with the sugar and 125ml water and heat gently to dissolve the sugar. Bring to the boil, simmer for one minute and then pour the syrup and petals into a bowl and leave to cool. Cover and leave overnight.

2.    Line the baking tin with cling-film. Place 200g of the chocolate in a mixing bowl. Strain the syrup into a saucepan (discarding the petals) and add the rose oil, if using. Gently heat the syrup until just boiling, then pour over the chocolate. Leave undisturbed for two minutes, then stir until silky smooth. Pour the ganache into the prepared tin, spread level with an offset palette knife and leave until cold before covering and chilling until firm.

3.    Temper the chocolate according to the instructions in the Cook’s Tip. Turn the ganache out of the tin and on to a board covered in baking parchment. Using the cutter, stamp out round truffles from the ganache block. Any offcuts can be rolled into balls in your (clean) hands.

4.    Taking one truffle at a time, place it on the tines of a dipping or dinner fork and submerge into the tempered chocolate. Lift the truffle from the chocolate, tap the tines of the fork on the side of the bowl and allow the excess chocolate to drip back into the bowl. Carefully slide the truffle off the fork and on to a clean sheet of parchment. Top with a piece of crystallised rose and repeat with the remaining truffles. Leave the truffles to set firm before packaging. To store, in a cool place for one week between sheets of baking parchment in an airtight box.

·         Per serving: 109 cals, 5.8g fat

Rose Truffles

Rose Truffles

Cook’s Tip

To temper chocolate, tip 100g of the remaining chocolate into a heatproof bowl and place over a pan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Pop the tempering thermometer into the chocolate. Melt the chocolate, stirring until it is smooth and the chocolate reaches a temperature  of 50C/120F. Remove the bowl from the pan, add the remaining 50g chocolate and stir to combine. Leave to cool to a temperature of 27C/80F, stirring frequently to speed up the cooling process.  Return the bowl to the pan of hot water and reheat the chocolate to 31C/88F. Please note these temperatures are for dark chocolate only.

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