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Kerry Beal - Chocolatier
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Dark Chocolate Truffles

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Ingredients: 
315 grams bittersweet chocolate
80 grams whipping cream
25 grams glucose (white corn syrup)
20 grams liqueur of choice
25 grams butter, at room temperature

Instructions:
Melt chocolate in microwave 20 seconds at a time, stirring between each heating, until just melted. Heat cream and glucose in microwave or in small pan until just starts to bubble. Pour hot cream mixture over chocolate and mix until smooth. Add liqueur. When cooled to room temperature mix in the butter. Place in a 9 x 9 inch pan and let crystallize for at least 24 hours. Portion out in 1 tsp amounts. Let sit another 24 hours before coating in tempered chocolate. Decorate with a contrasting tempered chocolate.

Makes approximately 40 truffles


Milk Chocolate or White Chocolate Truffles

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Ingredients:
325 grams white or milk chocolate
80 grams whipping cream
20 grams glucose (white corn syrup)
15 grams liqueur of choice
10 grams butter, at room temperature.

Instructions:
Mix truffle as for dark chocolate truffles. Place in 9 x 9 inch pan and let sit at least 24 hours, better if 48 hours. Portion out in 1 tsp amounts. Let sit 24 to 48 hours before coating in tempered chocolate and decorating with a contrasting tempered chocolate.

Makes approximately 40 truffles

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