Lunchbreak: French Pastry School’s chef Jacquy Pfeiffer makes dark chocolate truffles

The French Pastry School
226 West Jackson Boulevard
Chicago
(312) 726-2419
www.frenchpastryschool.com

Event:
For the Love of Chocolate
Saturday, February 23
8:00 p.m. – 12:00 a.m.
Union League Club
65 W. Jackson Blvd.
www.ftloc.org

Dark Chocolate Truffles
Makes 30 truffles

Ingredients:
2/3 cup fresh heavy cream, 35% fat
1/2 tsp Nielsen-Massey bourbon vanilla paste
1 1/8 cup finely chopped dark chocolate, couverture 64%
1/3 cup soft plugra butter, 82% fat honey
1 tsp honey
2 2/3 cup finely chopped dark chocolate, couverture 64%

Directions:
Bring the cream and vanilla paste to a simmer. Warm up the 200 g chocolate for one minute at 50% in a microwave. Pour the hot cream over the semi melted chocolate couverture. Homogenize the mixture with a whisk starting from the center and working towards the sides. Add the soft butter and honey. Pour the mixture on a sheet tray line with parchment paper, cover with plastic wrap. Let the mixture set for 2 hour in a cool place. Pipe 1” bulbs of the ganache on a sheet pan line with a parchment paper. Let set overnight in a cool room. Wear latex gloves, and shape the truffles with your hands until they look like perfect ball.     Roll the truffles in  the 450g of dark chocolate couverture that was melted to 89F. Let the truffles set in a cool room and then dip them again in  dark chocolate couverture warmed up to 89F; roll them in cocoa powder. Do not move them and let them set in a cool place overnight. Sift the excess cocoa powder.

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