By Chef Anna Gal
Photos by Vasilisa Moruga
Yield: 40 truffles
7 oz Fortunato No. 4 68% Dark Chocolate
3.5 oz Fortunato No. 4 47% Dark Milk Chocolate
3/4 c heavy whipping cream
4 tsp sugar
1 tbl + 1 tsp unsalted butter at room temperature
1 c caramelized cocoa nibs (see recipe below)
Chop the chocolate into small pieces, place in a bowl, and melt in a microwave. Bring heavy whipping cream and sugar to a boil in a small pot. Pour the cream over the chocolate and stir clockwise with a spoon or a spatula, until the ganache is homogenous, silky, and shiny. When the ganache is only slightly warm, add butter, one piece at a time. Mix well with a spatula or a stick blender. Cover with a piece of plastic wrap (place it right on the ganache) and refrigerate for at least 8 hours.
When the ganache is firm enough to work with, scoop out small pieces and place them on a tray lined with parchment paper. For the best result, use a kitchen scale: every egg should weigh approximately 12 g. Place the tray into the refrigerator for 15 minutes. Then, wearing rubber gloves, roll the ganache in the palms of your hands into a ball, and then into an egg. Return to the refrigerator for another 15 minutes.
Roll the truffles in caramelized cocoa nibs. Keep refrigerated.
Caramelized cocoa nibs
100 g Marañón Cocoa Nibs
200 g granulated white sugar
Have all the ingredients ready, as well as a baking sheet lined with parchment paper. Put a heavy pan on medium heat, add sugar and melt it until golden/amber color (don’t overheat!). Remove from heat, promptly add cocoa nibs, mix quickly so that all the nibs are coated with sugar and transfer onto the baking sheet, creating a thin layer as possible. Leave to cool. Then crush the brittle into small pieces with your hands and process in the food processor until coarse meal forms. Store in an airtight container in a cool dry place.