Category Archives: Candy

Arbon Truffles

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Ingredients

  • 200 gram Whipping cream
  • 500 gram Coverture (chocolate)
  • 100 gram Praline, chopped
  • Melted chocolate to decorate (optional)

Comments

A mix of heavy cream and chocolate is called a ganache and dates back to Europe, around 1850. It traditionally is used as a pastry or truffle filling, or as a glaze, depending on its consistency. A thinner mixture can be whipped after it cools, and used as icing. In this recipe, the mixture will harden as it cools, until it can be cut into shapes.

  • A coverture is a decorative cover, in this case, a form of chocolate.
  • Praline is a type of candy, made from nuts and sugar.

You will need a a cooking pot, a cookie sheet lined with parchment paper or wax paper, and a sharp knife.

Preparation time: About 40 minutes.

Directions

Step 1 Bring the whipping cream to a low boil. The cream will froth at the edges.
Step 2 Add coverture, stirring constantly.
Step 3 Add praline.
Step 4 Spread the ganache onto the cookie sheet to set. This may take a few hours.
Step 5 Cut the ganache into shapes.
Step 6 Dip the pieces in melted chocolate or drizzle chocolate over the surface.

Almond Nougat Baileys Paste

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Ingredients

  • 500 gram Almond paste
  • 50 gram Nougat paste
  • 30 gram Bailey’s Irish Cream

Comments

I learned this easy-to-make truffle from Anna Paula Elliot, a Chef Instructor at Liaison College during a Fun with Food evening class on chocolate.

These truffles can be dipped in chocolate or rolled in cocoa powder to give them a finished look.

You will need a deep bowl, an electric mixer, a wooden spoon, a rolling pin, cookie cutters, a cookie sheet and a small bowl for the cocoa. If you use melted chocolate, a double boiler will let you heat the chocolate without burning and will keep it warm while you dip.

Step 1 Beat the almond paste at low speed until soft, then add nougat paste. Mix thoroughly.

Step 2 Add the Baileys very slowly, making sure it is stirred in well as you go.

The paste will separate if you do not incorporate the liqueur completely.
Step 3 Roll out the paste. Cut into shapes.

Simply cut the truffles into squares, use small cookie cutters to create shapes, or roll the paste into balls.
Step 4 To finish, dip in melted chocolate or roll in cocoa powder.