sinfully satisfying chocolates were first made famous in Belgium. The creamy
ganache (ga-nosh) is dipped in melted chocolate and should be stored in the
refrigerator. Bring to room temperature an hour before serving. Praline
originated in France and was originally just sugared almonds. Praline is made
while the chocolate is melting. A double boiler is not recommended for melting
the chocolate, as the steam will cause the chocolate to "seize" or
harden. Use your crockery cooker for the best results.
6 ounces Callebaut semisweet chocolate
¾ cup whipping cream
¼ cup unsalted butter, at room temperature
2 tablespoons butter, at room temperature
½ teaspoon vanilla extract
1 ½ pounds Callebaut semisweet chocolate
½ cup vanilla syrup
½ cup chopped almonds
1 tablespoon honey
¼ cup granulated sugar
Use a chef's knife to shave shards of chocolate from the bar.
Keep your fingers clear of the knife blade. The pieces should
be small so they can melt quickly. Place in a metal bowl.
Heat cream just until it comes to a boil. Pour over chocolate.
Stir until the chocolate melts. Cool to 90°.
3. Cream butter in deep bowl with a wooden spoon. Stir in
tablespoonfuls of cooled chocolate, beating well after each
addition. Mixture should be creamy. If the butter starts to
melt, the chocolate is still too warm. Stir in the vanilla.
4. Line a baking sheet with parchment paper.
Fit a piping bag with a size 807 decorating tip. Pipe a round
the size of a quarter onto parchment paper, start piping
second level then lift. Place in the freezer to chill.
5. Place dipping chocolate in a 6-quart crockery cooker, heat on
low. Turn cooker off when chocolate has melted. The temperature
should not go above 120°.
6. Preheat the oven to 400°.
7. Praline: Heat the vanilla syrup, almonds, honey and sugar in
2-quart saucepan over medium heat for 10 minutes. Pour
into a nonstick jellyroll pan and bake in a preheated 400
oven 2 minutes. Pour onto a parchment-lined baking sheet
and spread out to cool.
8. Use truffle fork to dip chocolates. When all chocolates have
been dipped, place in freezer to set.
9. Set out a tray, then chop praline. Using a little melted
chocolate, attach small pieces of praline to truffle for a
Hint: Truffles may also just be drizzled with melted white
chocolate or sprinkled with cocoa or confectioners' sugar.
Makes 40 truffles