I truly love chocolate truffles they are so good to make .. they seem to have that wonderful chocolately air about them that we all seem to love .. that creamy type of chocolate confectionery, traditionally made with a chocolate ganache centre coated in chocolate, cocoa powder or chopped toasted nuts or other sprinkles .. well they are amazing
So seeing today is National Bittersweet Chocolate Day I just had to share a truffle recipe with you
This great recipe is brought to you by epicurious.com website , thanks for sharing it with us
Here below is a list of the ingredients you will need to make these truffles from the website
This classic truffle is made from a simple bittersweet ganache. Adding a few special ingredients makes these truffles anything but ordinary – for variations see balsamic truffles, mango curry truffles and meyer lemon and thyme truffles
- Truffle base
- 1 1/4 cups heavy whipping cream
- 9 ounces high–quality bittersweet chocolate (70% cocoa), chopped, divided
- Chocolate coating
- 8 ounces high–quality bittersweet chocolate (70% cocoa), chopped
- Unsweetened cocoa powder (optional; for rolling)
There are many chocolate-related holidays in every month. Among them is National Bittersweet Chocolate Day that falls on January 10. All chocolate lovers should pick up a chocolate bar and celebrate this day!
Chocolate was discovered by the Aztec who used grounded cocoa beans with corn and pepper for cooking a bitter beverage. This beverage doesn’t have much in common with modern chocolate but exactly it gave the name to the treat. The Aztec word “xocolatl” is the name for that bitter beverage and also the origin of term “chocolate”.
Europeans didn’t like bitter and frothy Aztec beverage and added sugar in it. Once cane sugar was added, a worldwide craze for chocolate was born. The beverage became popular, but there was a long way ahead for the first chocolate bar. It was produced by Catbury in England only in 1842.
Bittersweet chocolate tastes exactly as its name implies. It is often used in baking because its taste helps keep pastry from being too sweet. Next time when you bake, add mixture of bittersweet and semi-sweet chocolate. This will make your pastry better.
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