This truffle is inspired by the legends and wives tales about Aphrodisiacs and the goals of Kama - sensual pleasure or love and Artha - wealth from the Kama Sutra. With the gentleness of a butterfly's kiss, the delicate Saffron thread entices the interest of the suitor. The glint of gold foretells the richness of what is to come with a hint of the luxury when attaining Artha. The sharp crack beckons several of the aspects of the physical union referred to as "Marking with teeth" and pressing, as the truffle shell yields, it excites the suitor as a swirl of flavors melt almost instantly onto the palate to excite the sences and follow the teaching of the Kama Sutra to begin the union, "They can then eat sweetmeats, or anything else, according to their liking ..., or anything that may be liked in different countries, and known to be sweet, soft, and pure." The silky smoothe soft ganache floods the palate with an excitement building toward final release and a soft floral and chocolate finish.
This truffle is made from semi-sweet chocolate and the legendary fruits, herbs and spices of amore.
Place heavy cream into a sealable container and add Cardamom, Garlic Powder, Ginger Powder, Ginseng Powder, Saffron threads, and Nutmeg. Seal the container and shake to mix well then place in the refrigerator overnight. Next day strain cream through several layers of cheese cloth, into a microwave safe measuring cup and top off to 1/2 cup. Place 61% Cocoa E.Guittard Semisweet Chocolate in a large bowl. Cut butter into small chunks and place in the top of a double boiler. Add egg yolk to butter. Heat butter and egg over low heat stirring constantly until butter is completely melted and egg begins to thicken. Place cream in the microwave and heat just to boiling. Temper egg and butter mixture with hot cream until completely combined. Pour hot cream mixture over chocolate and let rest for 1 minute. Stir chocolate and cream mixture slowly from the center in small circles, working outward until all of the cream is incorporated into the chocolate and the mixture is smooth and shiny. Pour mixture into silicone ganache mold or into a 9X9 glass dish. Cover ganache with plastic wrap pressed tightly to the surface. Let ganache mixture rest in the refrigerator for 2- 4 hours or at cool room temp overnight. The remove the ganache from the mold or scoop from the glass dish with a #70 food scooper to form 1" balls about 24grams (3/4 oz) each and place on a baking sheet covered with parchment or wax papaer. Let molded or scooped ganache rest overnight covered with plastic wrap. Next day enrobe the ganache centers with tempered 72% Cocoa Bittersweet E.Guittard Couverture. Decorate with a 23k Gold dust or flake and a single Saffron thread.
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Serving Size: 1 Serving (32g) | ||
Recipe Makes: 30 | ||
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Calories: 134 | ||
Calories from Fat: 91 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 36.3mg | 11 % | |
Sodium 6.5mg | 0 % | |
Potassium 76mg | 2 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 10.1g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 134
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