Ginger Truffle with Clove

⏳ Time

30 minutes + 12 hours

🥕 Ingredients

🍽️ Servings

Description

Glucose powder, or dextrose, can be found at most pharmacies in the city. It is needed to give the filling a smoother texture.

Ingredients

Liquid dark chocolate - 3.5 oz
Chocolate 53% - 3.5 oz
Cream - 4 fl oz
Grated Ginger Root - 0.2 oz
Lemon - 1 piece
Butter - 0.4 oz
Glucose Powder - 0.4 oz
Ground clove - to taste

Step by Step guide

Step 1

Peel the zest from half a lemon, setting the citrus fruit aside as it will not be needed further. Combine glucose, zest, and ginger, then add this mixture to the cream. Pour everything into a saucepan and bring to a boil over medium heat, then let it cool to 158°F. While the mixture is cooling, melt the milk chocolate and heat it to 122°F. Combine it with the cream mixture.

Step 2

Then blend the mixture with an immersion blender until smooth, making sure not to lift the attachment above the level of the mixture to avoid incorporating air.

Step 3

Incorporate the softened butter and mix well. Pour the mixture into a ceramic dish and cover it with plastic wrap, ensuring that it adheres completely to the surface of the ganache.

Step 4

Place in the refrigerator for twelve to fifteen hours (approximately overnight). Then, shape the mixture into balls or cut it into rectangles, as shown here, and return it to the refrigerator.

Step 5

Prepare the dark chocolate: heat it in the microwave or over a water bath until it reaches 113°F, then immediately remove it and place the bowl on ice or in cold water to cool it down to 91°F. Dip each candy in the chocolate, sprinkle a little clove on top right away, let it dry, and serve.