Traditional French Wild Truffle Chocolate ConfectionContributed by Chef Michael Antinorsi, Chuao Chocolatier
Ingredients
Filling:
2 ¼ cups (530 ml) of fresh heavy cream
4 oz. (120 ml) corn syrup or honey
1.5 lbs. (680 grams) of dark chocolate (Around 60% cacao content)
1 oz. (28 grams) of softened whipped butter
Dipping/Coating:
4 cups (500 grams) of melted dark chocolate
4 cups (500 grams) of cocoa powder
Procedure
Boil cream together with the corn syrup.
Chop the chocolate and put into a bowl.
Add the hot cream to the chocolate and let sit for half an hour until it cools down to around 95ºF (35ºC). Mix softly to incorporate into a smooth chocolate ganache.
When the mixture is cooled down to around 90ºF (32ºC), add the softened butter and mix in well.
Leave the mixture to c
