BLUEBERRY GANACHE CHOCOLATE TRUFFLES

This recipe is geared to professionals and was developed by legendary dean of fine chocolate, Jean Pierre Wybauw, in collaboration with deZaan Chocolate.

Blueberry Ganache Chocolate Truffles

Yield: approximately 65 1”x1” (2.25 cm x 2.25 cm) pieces

Ingredients

5.3 oz. (150 g) heavy cream 
.7 oz. (20 g) glucose
5.2 oz. (150 g) blueberry purée
.7 oz. (20 g) butter 
19.4 oz. (550 g) deZaan Intense 35 milk couverture (or milk chocolate of your choice), tempered 
3.5 oz. (100 g) deZaan Essential 54 dark couverture (or dark chocolate of your choice), tempered 
.9 oz. (25 g) whiskey

For coating in chocolate Chef Wybauw suggests:
Tempered DeZaan dark couverture (Sensation 72 or Temptation 64) (see tempering instructions) or you can use any other dark chocolate of your choice.

Method

Bring the cream, glucose, blueberry purée and butter to a boil. Remove from the heat and allow to cool to a temperature of approximately 95°F (35°C).

Add the tempered milk and dark chocolates to the cream and fruit mixture and stirring to combine. To emulsify the ganache properly, it is best to use a hand blender. Submerge the blender head into the ganache before turning it on and blend the mixture until it becomes ultra smooth - approximately 5 minutes. Do not move the blender head out of the mixture during blending as it will result in air bubbles in your ganache. Turn off the hand blender before removing it from the ganache.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.