ILLANKA TRUFFLES

Category: Truffles, bonbons and candies
Serving: 24 truffles

INGREDIENTS:

Ganache:
8 ounces heavy cream
1 ounce honey
75 ounces ILLANKA 63% CHOCOLATE

Toppings/Garnish:
AN freeze dried raspberries
AN chopped almonds/nuts
AN cocoa powder
AN chocolate sprinkles

Assembly:
12 ounces ILLANKA 63% CHOCOLATE
2 ounces ILLANKA 63% CHOCOLATE un-melted

INSTRUCTIONS

Ganache:
Combine the cream and honey in a small saucepan and bring to just under boil.
Melt the chocolate in a microwave, on full power for 20-30 second intervals mixing often until completely melted (chocolate should be 105-115 grades F (42-45 grades C)).
Slowly pour the cream mixture over the melted chocolate in several additions, mixing well with a spatula before adding more liquid.
As the ganache becomes more viscous, switch to a whisk and continue adding the liquid until fully incorporated. Finish with an immersion blender to smoothen the ganache.
Pour into an 8/8-inch baking pan and cover the surface with a plastic film.
Refrigerate for a minimum of 4 hours and up to a day in advance.
Remove from refrigerator and allow it to set at room temperature for 30 minutes before scooping.
Roll the scoops with the palms of your hands to create round ganache balls (will be messy!).Place on a baking tray.
Once the balls are rolled, either coat them in the desired topping or refrigerate them and then coat in tempered chocolate, followed by desired garnish.
Can be left out at room temperature for  5 days or refrigerated up to one week (note that some toppings may have adverse reactions where refrigerated, like freeze dried fruit).
NOTE ON HONEY: the recipe calls for an invert sugar, which ensures a creamy texture and extends the shelf life in the ganache. Honey is suggested, but other options that can be used are golden syrup, maple syrup and molasses, with varying final flavor profiles.
NOTE ON CHOCOLATE: Guanaja 70% chocolate can be substituted for the ILLANKA 70% chocolate. The adjusted amount is 6 3/4 ounces Guanaja.

Toppings/Garnish:
Roll the truffles into the desired topping to coat them.
If you are coating truffles in tempered chocolate, sprinkle on the topping after coating it, before the chocolate sets.