Chocolate!Chocolate!

Pineapple Ginger Truffles

Pineapple Ginger Truffles

Chocolate one the most sought after sweet delights of all time. I just love chocolate. It’s amazing how one little piece of chocolate can make us feel so good inside. Kids will clean up their rooms for it, others will walk on clouds just to taste a wee bit of chocolate. I used to make lots, and lots of chocolate when we use to offer it in our shop. Some of the flavours were Pineapple Ginger, amarula cream, coconut, pure gold, rum raisin, and many others.
My favourite was Pineapple Ginger so today I would like to share that recipe with you and hope that you make some chocolate truffles for you and your friends to enjoy.

Pineapple Ginger Truffles

Makes 30-40

2 Lbs of Dark Chocolate for tempering & 1 lb extra tempered for dipping chocolates. your choice could be milk your preference) 
1/4 cup of Cream
2 tsp. glucose syrup
3-4 slices of Fresh Ginger (Add as much as your taste buds allow)
1can of pineapple bits ( you will need only 2 tsp drained)

Melt the Chocolate over hot water in the top of a double boiler (sorry no microwave) stir until smooth. Bring the 1/4 cup of cream to boil with the glucose syrup and stir in the 2 tsp of pineapple and add fresh ginger. Boil for only 1 minute take off stove then take out the slices of ginger leave the pineapple. Pour the cream into your melted chocolate and stir. Please note: The chocolate should be smooth and creamy not so thick that you find it hard to stir. If you feel you need to add a bit more cream then do so. Leave to cool then put in refrigerator for approx. 2 hrs. Take out chocolate and using a 1 ounce scoop or smaller scoop hand roll the chocolate and let them sit for awhile but make sure to temper the 1lb of chocolate for dipping.

Tempering the chocolate:

I find that the secret to tempering chocolate is to do it slowly let the temperature rise to 90-110 degrees. This will give you a good tempered chocolate. Chocolate tempering is tricky the temperature in your own kitchen the type or brand of chocolate you use could throw you off a bit. Just take your time and you will find the right method that works for you.

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