sábado, 27 de dezembro de 2008

Cheerful mango tarte tatin

This individual tarte tatins are really delicious and I love to eat and to make them. The use of mango in tatins has been spread all over the world recently and recipes of tatins with mangoes are everywhere. I am used to a recipe by Brazilian chef Carla Pernambuco but today I used a very simple recipe inspired by Bea from the blog La Tartine Gourmande. I like the recipes published by Bea because they are normally not very sweet, lighter and made for small portions for two and maximum four people.

Another simple recipe of mango tarte tatin was published by the The Mango Association an association of producers and importers of mangoes located in the UK.

The blog La Tartine Gourmande also has a very simple (if possible) recipe for puff pastry. I like to make pastries in general and I am quite good at making them, including puff pastry. My mother used to say that I have cold hands. I do have cold hands but I am not so sure that it can make any difference all the time. I trust more my small thin fingers. However, today, I used store bought puff pastry and it was a very bad decision. As I am used to make pastries at home when I decided to buy one it naturally means disappointment the result was beautiful, Per liked it, but the flavor was not the same. The pastry (from Sara Lee) tasted like, honestly, like plastic and was very rubbery. Unless you are the very practical type or hate to make pastries, don't use the ready made store bought pastries, they are not worth at all. I think the store bought pastry can actually ruin your recipe, at least I couldn't enjoy my tartelettes completely, but I ate two of them. The mangoes were ripe and very sweet what made these little tart tatins cheerful.

Individual Mango Tart Tatin
adapted from different sources

3 mangoes not very ripe but not green either
60 grams salted butter
80 grams sugar
Aound 250 grams of puff pastry
Zest of a lime (optional)
Coconut flour (optional)

Set the oven at 200C/375F. Slice the mangoes. In a sauce pan over medium heat melt butter. When butter is melted add sugar and let sugar melt. When sugar is melted add the sliced mangoes and let the fruit cook in the sugar until caramelized. It might take 5 to 10 minutes depending on the amount of fruits you are using.

After the fruit is caramelized transfer the pieces to the bottom of four ramekins or individual tart molds. Set a layer of fruit in each ramekin. Cut circles of puff pastry the same size as the bottom of the ramekin or molds you are using. Cover the fruit with the layer of puff pastry and bake the tarts for 10 minutes and after that reduce the heat to 180C/325F and bake for more 15 minutes until the pastry is cooked and slightly golden.

Remove from pan while still hot and serve it warm with a scope of vanilla ice cream. You can also sprinkle some lemon zest over the tarts. I like mine plain, with nothing but a cup of coffee.

Makes 4 individual tarte tatins

sábado, 20 de dezembro de 2008

Sense of place (4): honningkake, the Norwegian pain d'épices

Brazilians love pain d'épices, a bread which in English language countries is known as gingerbread. The French pain d'épices in Norwegian is called honningkake and in Danish honningkage. In Portuguese it is pão de mel meaning 'honey cake' exactly the same in Norwegian. The names may differ but the recipe remain very similar to the old Chinese recipe introduced in France, in the region of Dijon in the Middle Ages as is estimated. Basically a bread with a large amount of honey, brown sugar, flour, butter, zest of some citrus fruits, orange or lime, and spices such as cinnamon, ginger, gloves and muscat. The taste is fantastic and I love honningkake specially if they are covered in semisweet chocolate.

can be made as a cake or as cookies. The dough is easy to make and fantastic to work with holding any form. I made them into stars but I like the little round shape as the one I made for myself and ate immediately after the chocolate was dry. After baked the honningkake must be kept in air tight containers to keep their softness.

(my favorite pain d'épices has a round layout)

'Honningkake': The Norwegian chocolate covered pain d'epices

150 grams honey
150 grams brown sugar
125 grams butter
2 eggs
500 grams wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon glove (opcional)
1/2 teaspoon nutmeg (opcional)
1/2 teaspoon gingerbread (opcional)
Zest of one lime (you can substitute for orange zest if you like)

For the chocolate frosting
100 grams semisweet chocolate (minimum 57% cocoa solids)

In a pan over medium heat melt honey, sugar and butter. Remove from heat and let cool. Beat the eggs and add to the cool mixture together with the lime zests. Mix flour, baking soda and spices and add the flour mixture to the honey mixture in batches. After adding the final batch mix the dough with hands. If the dough is too sticky you can add a couple of spoons of flour more. Roll the dough in a plastic film and put in the refrigerator for at least on hour. Heat the oven at 180C/350F. Over a clean surface drizzled with flour open the dough into 1 cm thick and cut the stars (or any other format you like). Transfer the cookies to a pan lined with parchment paper and bake them for 10 minutes. Makes 24 stars.

sexta-feira, 19 de dezembro de 2008

Sense of place (3): almond meltaways

It was quite difficult to finish these cookies and make this post possible today as the dough of this cookie was supposed to be easy to work with but it was not. The dough was breaking apart and it was simply impossible to open it to cut the cookies with the shapes I had in mind. The solution was to roll the dough in a parchment paper, refrigerate the dough and cut slices. I rolled quite thick rolls and the cookie is slightly bigger than other types of meltaways I used to make but I didn't want these to be small cookies since I had planned to frost the cookies and add some nuts.

This was the worst recipe for a Friday afternoon, specially on the last day of school, with party at the children's school, the worst traffic of the year in Trondheim and loads of stuff to do at home. If I was able to make this third post I am quite confident that I will be able to go further with my project of seven posts about cookies to honor the Sami people of Norway and to celebrate the solstice. The result was worth all the effort as this almond meltaways are simply delicious, crunchy, chewy, not very sweet and with a fantastic aroma of nuts and butter. I loved them.

Almond Meltaways

150 grams finely grounded almonds
120 grams wheat flour
125 grams butter at room temperature
75 grams sugar
1 table spoon vanilla sugar

For the sugar frosting
50 grams confectioners sugar
1 table spoon hot water
Toasted and grounded hazelnuts or pistachios to sprinkle on top

Mix almond flour, wheat flour and sugar. Add butter cut in small pieces and using your fingers (or mixer) mix to incorporate all the ingredients and form a quite dry dough. Divide the dough in two parts and roll each part into a piece of parchment paper rolling the paper very tight. Refrigerate dough for at least one hour. Turn on the oven at 180C/350F. Cut slices of 1 centimeter or 1/2 inch. Bake at 180C/350F in a tray over parchment paper for 10 to 12 minutes or until the borders of the cookies are golden. Let them cool and decorate with sugar frosting and grounded nuts. The dough can be refrigerate for 3 days and the cookies can be kept in air tight containers up to 3 days. Makes around 3 dozens of cookies.

quinta-feira, 18 de dezembro de 2008

Sense of place (2): Marzipan chips

I have been playing with marzipan recently, trying to find the best way to make marzipan, the best texture and the best taste. I am trying to make the ultimate Norwegian cake and cookie, the kranse kake which is made of a more complex type of marzipan dough that includes some other ingredients. While in search of the perfect marzipan for my own home made kranse kake I try to find different uses for all the marzipan I have made.

The taste is the perfect mixture of almond and caramel with a crunchy and yet chewy sensation. For more about the Christmas cookies event here

Marzipan Chips

200g Marzipan
1 egg

Mix some sugar and cinnamon and set aside. Beat the egg and set aside. On a clean surface roll the marzipan into a 3 cm thick and cut 1 cm thick slices. Lay the marzipan slices on baking pan with parchment paper leaving some space between the slices. Brush the egg mixture and sprinkle some of the sugar and cinnamon mixture and bake the marzipan at 180C/350F for 5 to 8 minutes or until the cookies have melted and golden.

The cookie won't be hard enough to be removed from the pan so let them cool in the pan and remove once they have cooled completely and are hard enough to be removed without breaking apart. The result is a slightly sweet, crunchy and chewy almond caramel with cinnamon aroma. Lovely if served together with coffee or tea.

Follow me as I celebrate the Norwegian seven cookies tradition this Christmas. Until December 23th I will be publishing one cookie a day in honor of the ancient Norwegians and the Sami population of Norway.

quarta-feira, 17 de dezembro de 2008

Sense of place (1): chocolate butter cookies

I decided to follow a very Norwegian tradition to celebrate the ancient Nordic people, the Sami people in special. As Norwegians used to do, I will bake seven different types of cakes and cookies during the Christmas week. Starting today and until December 23 I will be publishing here the seven recipes chosen to compose this celebration. Those of you who know a little about me probably know that I am not the traditional type. On the contrary. I don't like traditions at all, I like to break tradition, end traditions and start new things, based on new values and completely new attitudes. However, in this Northern part of the planet I have started to learn to admire and respect the ancient Nordic people. Not the vikings, people much older, the primitive people of Northern Europe, like the Norwegian Sami. It is to celebrate their history, their courage, their paganism, their beautiful clothes and their fantastic culture that I have decided to bake these treats.

Today I present a very simple but delicious cookie, the chocolate butter cookie which is a very Danish type of cookie. Who dares to deny ever buying a can of Danish butter cookies? The recipe I used was in Danish by the way but it was very similar to the Chocolate Thumbprints Cookie of Martha Stewart which is a very nice recipe and for that reason I publish the link to Martha's site where you can also find a video to the show where she presented this cookie. I made a slightly different recipe as I used less salt, less sugar and less cacao and milk. I also filled my cookies with a nougat ganache to fill instead of the vanilla bean chocolate. The result was perfect to me.

Chocolate Butter Cookies (watch the video for the Chocolate Thumbprint in English here)

2 cups flour
1 cup cocoa
1 cup sugar + more for rolling the cookies
1 teaspoon salt
2 teaspoons vanilla extract
200 grams butter
2 egg yolks
2 table spoons milk or cream

Preheat oven to 180C/350F. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream, and vanilla. Beat in flour mixture until just combined. Roll balls using 1 teaspoons dough for each, and roll each in sugar. Place the balls on parchment on baking sheets. With you thumb or the bottom of a wooden spoon gently press the center of each cookie. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.
Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes. Cookies will keep, covered, for up to 3 days.

Original recipe you can find here

Nougat Ganache:

50 grams nougat
50 grams semi sweet dark chocolate (at least 57% cocoa solids)

In a double boiler melt nougat and chocolate mixing well to incorporate. Fill the center of the cookies with 1/2 teaspoon of the ganache while it is still warm. Let it cool before serving.

quarta-feira, 3 de dezembro de 2008

Playing with Marzipan

Norwegians love marzipan. Marzipan, the perfect mixture of almond, sugar and egg white, is the main ingredient in Norway's most traditional desserts. I have the feeling that marzipan is also an obligatory ingredient in Swedish and Danish most traditional desserts, as these three countries share most traditions. In Norway the most traditional cake, the cake served in birthdays, weddings and all sorts of celebrations, is always, always covered by a beautifully set marzipan layer. Marzipan also goes in the most popular cookies, the Norwegian 'constitutional day' cake and the party chocolates. The traditional chocolates, in both Easter and Christmas, are all chocolate covered marzipans.

I have always loved marzipan and chocolate covered marzipans. I used to buy a German marzipan from Lübeck in Brazil and a dark chocolate covered marzipan stick made by Brazilian chocolate producer, Kopenhagem.

I don't know exactly why but I have never tried to make marzipan before, guess I never really wanted to make it until last Sunday when I finally made my first marzipan. It is really easy to make specially if you have a food processor hence the only effort you will have is to peel the almonds from their skin, and let them dry very well.

I started the marzipan process on Sunday and yesterday it was perfect to play with. To make things with marzipan feels exactly like playing with plasticine and you can even add colors which make it look a lot like plasticine. I don't like to add artificial colors so I added some dried apricots to part of the dough to make it look yellow. It is pretty easy to add natural colors to marzipan by processing it with dried fruits such as cranberries, cherries, apricots and raisins or just with some natural juices or sauces. The mixture with juices and dried fruits gives the marzipan extra fantastic flavors while they are totally healthy.

The recipe used here is quite traditional being used by some different publications. The dried apricot was inspired by a recipe published by magazine Bolig Pluss (November,2008)


500 grams of peeled almonds
2 cups confectioners sugar
1 small egg white

In a food processor pulse the almonds until you obtain a very fine almond flour, around 30 seconds, add the sugar half cup at a time and pulse until very well combined. Finally add the egg white and pulse until the mixture have a marzipan look. If you are not familiar with the look of marzipan you can try to manipulate the mixture to feel with your hands the texture of the dough. It is suppose to be soft and incorporate. Roll the dough in a plastic film and refrigerate it for one hour at least. In a clean surface sprinkled with confectioners sugar open the dough and fold it two or three times. Roll it again and return it to refrigerator again. If the dough is holding and not sticking to the roll it is ready to be used.

For the Marzipan with apricot and honey filling

10 dried apricots
2 to 3 tablespoons honey
2 tablespoons marzipan
Chocolate chips 70% cocoa solids

In a processor mix the apricots with the honey and the marzipan until you get a homogeneous creamy yellow mixture. Open the marzipan in a sugared surface into a rectangle with 1 cm thick. Spread the apricot mixture over half of the rectangle area. Then fold the marzipan dough in half, covering the apricot layer with the part of the marzipan without apricot like in a sandwich. Press delicately not to smash the filling very much, just enough to glue the two layers of marzipan on the apricot filling. Using a clean knife cut little squares by cutting parallel lines on both directions on the marzipan. Clean the knife every time you cut a line on the dough so the filling will not be spread onto the sides when you cut.

You can decorate the squares with a 70% cocoa solids chocolate chips

(Apricot, honey and marzipan filling)

domingo, 30 de novembro de 2008

Waiter! There is something in my roasted rib

Norwegians love their pork specially the people of the Trøndelag region, where we live. This region is the traditional pig farming region of Norway. Roasted rib is one of the traditional dishes of Norwegian Christmas but it is also a must on Sundays all year round. When I saw the November theme of the event Waiter! There is Something in My.... I immediately wanted to make my roasted pork ribs with potatoes and shallots for a perfect Norwegian Sunday lunch. I used a small piece of rib since we were only three at home today and I don't like left overs of pork ribs.

Roasted Pork Rib

1 kg of pork rib
8 shallots
5 garlic gloves
8 potatoes
180 ml white wine
120 ml orange juice
sal and pepper

Cut the skin of the rib in both directions with deep cuts making small square cuts to open access to the meat. Make a marinate with wine, garlic, shallots, salt and pepper and put the rib in the marinate turning the meat around so the marinate can penetrate the whole piece. Let the rib stay in the marinate covered inside the refrigerator for at least two hours. Heat oven at 200C/350F and transfer the rib to the oven when it is very hot. Let is roast for about half an hour or until the wine and the marinate is almost dried, then add the orange juice on top of the skin and let it roast for another 15 to 20 minutes and add 1/4 cup of water. Keep adding liquids if the pan starts to dry but not more than 1/4 cup at a time. The meat will be ready in one hour or one and a hal hour and it all depends on how done and how roasted you like the skin to be.

While the rib is being roasted you can half cook the potatoes in boiling and add them to the roast and let them finish cooking with the meat, in the meat juices, for at least half an hour before the rib is ready to be served. You can make a graving with the juices on the pan or serve the meat with previously prepared tyttebaer sauce.

Scandinavian late night snack: pickled herring and lumpfish eggs on 'white' blini

Herring is a very popular fish here in Norway. It is an everyday fish which is eaten mostly pickled and served for breakfast. Sweet-sour pickled herring is a breakfast food. However, I must confess, I can't eat herring for breakfast. I can't have fish for breakfast at all. My darling Per used to eat herring and fish for breakfast but have dropped the habit to please and avoid cultural shock with his multicultural family. Our kids don't like to have herring for breakfast either, actually they don't like having herring at all. For me it is cultural, I just can't stand the strong smell of fish being served with yogurt, honey, jams, fruits and cups of coffee and milk.

But there is more to this family than cultural shock. Outside breakfast time I eat a lot of herring and I simply adore pickled herring with lots of onions. Actually I dare say that pickled herring is one of the most delicious fish served in Norway and I regularly serve it at night, as an adult snack. Herring fits perfectly with a diverse selections of white wines and mostly with vodka, preferably Finnish vodka 'Finlandia' or Swedish 'Absolute'.

I made some white blini (with wheat and not buckwheat flour) and served the herring with a sour cream based sauce and a small spoonful of lump fish eggs (Cyclopterus lumpus). Lump fish eggs are very popular in the entire Scandinavia and this one is produced in Sweden. Lump fish is a bottom fish found in the both sides of the North Atlantic and the eggs we ate last night came from the coast of Iceland.

Blini are easy to make, light, delicious and fit with the Norwegian way of eating herring which is on white bread or on the extra thin 'leaf bread'. Norwegians normally eat dark whole grain breads, ultra dark and the darkest breads in the planet but herrings are preferably served on white bread over a line of butter and with a spoonful of sour cream. For this reason I started to serve herring on white blini, made of wheat flour only. To the sour cream I add some garlic, chives, parsley, extra virgen olive oil and salt and pepper to make a sauce and finish with the lump eggs.

This snack is pretty easy to make since I buy the herring ready to be served. Some people here fish their fish and deliver their catch to special places where they can have their trouts, salmons or herrings smoked, salted or pickled. A lot of people do it around here but we are not exactly fishing people in this house. Well, Per would love to spend his days fishing and eating him own catch only but reality bites. The herring we find in the market is very good and pretty fresh. Herring can be found fresh, in mustard sauce, pickled, in tomato sauce, in pepper sauce, in oil, fermented, smoked or salted and dried. Herring make a really delicious late night snack, to eat while watching a movie when it is snowing outside.

White blini with pickled herring and lump fish eggs

For the white blini:
2 cups wheat flour
1 table spoon baking powder
1 teaspoon salt
2 eggs room temperature
1 cup lukewarm milk

Sift flour, salt and baking powder and set aside. Beat eggs as to make an omelet. Add beaten eggs to flour mixture and mix until incorporated. Add milk, slowly, mixing well to make a very homogeneous batter. Butter a non adherent frying pan with butter, removing the excess with paper towel and add small spoonfuls of batter. Let it cook until golden one side (around two minutes) and turn around to cooked the other side. The blini will look like a very small butter-less slightly inflated pancake.

Sour cream sauce:
1 cup of sour cream, creme fraiche(crème fraîche) or whole yogurt
1 'boat' of garlic grained
1 table spoon extra virgem olive oil
Salt and pepper

Mix garlic and olive oil to cream and mix well to incorporate and soften the sour cream. Add chives, parsley, salt and pepper and mix again. Serve the blini with a spoonful of sauce, a slice of fish and a small spoonful of lump fish eggs on top.

terça-feira, 25 de novembro de 2008

In the lunchbox: puff pastry fish

This little fishes are an idea of Moira of the blog Tertulia de Sabores here who made them for a 'finger food' event promoted by the blog Mirepoix. If you like my fishes you can vote for Moira here.

I totally fell in love with Moira's idea and knew I had to make it to the kids. Made out of puff pastry molded to look like a fish these little treats can be filled with anything your child enjoy to eat. Moira's fishes had tuna filling while my fishes have ham, cheese and parsley filling. It remains quite impossible to make the kids in this house eat tuna. They can eat the fish made out of puff pastry but not with tuna filling, at least not yet.

(before going into the oven!)

Aren't they beautiful? Well, my fishes can not be compared to those made by Moira, which are much more handsome than my little ones but this is my first time. Next time I will try making them smaller and I won't be so lazy to make nice drawings on the 'skin' of the fish. By the way, I have just baked these fishes and they will be a surprise in the lunch box tomorrow.

sexta-feira, 21 de novembro de 2008

Living in Narnia...

The weather around here shows that it is officially winter even if it was suppose to be autumn. During autumn the leaves are supposed to turn yellow and red and fall. But not here, not in Trondheim, not in Norway. Autumn here is something more symbolic, when the days get really, really short and dark and it gets pretty cold, and colder and colder and even colder. The temperatures go below zero and everyday life is a serious issue. We can also count that there will be a lot of snow in autumn, sometimes by the end of October the snow is already here, everywhere in this country except for a thin stripe on the West coast.

This year we were quite lucky and what I call the Narnian life style has caught us a little later since it was not until yesterday that the snow storms began to last the entire day and night. Esthetically the result is amazing, white landscape which turns blue in the pictures, with amazing forms, textures and colors. I can't deny the beauty behind the cold white days. The snow creates a different environment, the colors as I said, but even the sound. The acoustic changes and it feels like one is in a dream. It is pretty weird for me because I am a girl from the tropics and I feel I am inside a fairy tale, living on the pages of an adventure book such as Narnia for example.

I love to experiment with the camera and I have been doing some with speed and flash experiments with an old digital Nikon. It was just for fun but I found that some of the results are pretty amazing.

Inside the wardrobe

While the children love to play outside with the snow and talk about winter all year long I feel happy for them. Although inside I am the most miserable person in the world. While the days are white and cold I stay inside the 'wardrobe' cooking and thinking how much I would love to make time goes faster so I could move our life to the beaches of Narnia 2. That would be fun for me.

Sweet potato bread

Today I baked a delicious sweet potato bread which was so soft and tasty. The recipe of the Sweet Potato Bread is from the blog Magia na Cozinha, and can be found in English here

As I preferred a slightly salty breads I added only one table spoon of sugar instead of the five recommended by the recipe and I also added an extra table spoon of salt to the recipe. The potato is already sweet so the bread didn't get salty keeping the sweetness of the potato very subtle. It tasted perfect for me. Thanks Xará!

quarta-feira, 19 de novembro de 2008

A sick girl's craving: Dark and white chocolate truffles

Since last week a craving for chocolate truffles started to grow inside me. It was strongly influenced by Leonor's Flagrante Delícia post on'caramel truffles' and by the provoking post made by Glaucia which reminded me how much I love to have chocolate truffles for breakfast. In Portuguese only here

Even if I am at home because I am sick with one of the worst flus of all times, I just couldn't stop myself from making chocolate truffles. I am a quite experienced chocolate truffle maker and I feel as I have been making them for more than a thousand years already. However, today it was very difficult to make chocolate truffles and each part of the operation took at least half a day instead of two hours. I must confess that it was not easy to make truffles being sick. Another difficulty was caused by my will to eat both white and dark chocolate truffles. The bad quality of the white chocolate I used in the white ganache became an extra difficulty as the ganache wouldn't set at all, not even after a night in the freezer.

( The dark truffles after their chocolate bath)

Even surrounded by difficulties I made the truffles and the result was pretty acceptable. The white chocolate was definitely a mistake but the look and the taste were still great since they were mixed with dark chocolate. I very seldom use cream only to make the truffle as I prefer to work with yolks, butter and sugar instead of cream but my urgency forced me into a short cut. The results are: dark chocolate truffles with a white chocolate filling and white chocolate truffle with nougat filling. I used danish nougat and Danish semi sweet chocolate with 57% cocoa solids by Anton Berg. Quite good chocolate I must say.
I also used Dronning Hvit Sjokolade by Norwegian chocolatier Freia, which was a mistake, as mentioned, since the white ganache didn't set. Freia, no more!

The nougat tasted delicious as I used 40% hazelnut nougat with a 57% cocoa chocolate. It is so easy to make your own home made Nutella after all, and you can also make it less sweet by using darker chocolates with higher amounts of cocoa solids and keep a higher amounts of hazelnut as well. Remember that Nutella and its similars carry between 4% and 7% of hazelnut only while in a home made version you can easily double this amount.

White Chocolate Filling

100 grams white chocolate
50 ml heavy cream

Break the chocolate into small pieces and lay the pieces on a glass recipient. In a pan cook the cream when it boils transfer to the glass recipient, over the chocolate pieces. Let it stand for one or two minutes before mixing cream and chocolate together to make the ganache. Mix well to incorporate cream and chocolate completely. Let the ganache cool slightly and refrigerate it for two or three hours. Take the ganache from the refrigerator and using a spoon make small balls, one at a time, and roll them with the palm of your hands. Must be fast because the ganache balls will melt very easily with the heat of your hands. You can grease your hands with some butter which will help with the rolling. Lay the molded truffles on a tray layered with parchment paper. After the balls are finished transfer the tray to the refrigerator and let it stay refrigerated for 3 hours or over night.

Nougat Filling

60 grams semi sweet chocolate (57% cocoa)
50 grams Danish Nougat
40 ml heavy cream

Break the chocolate into small pieces and cut nougat in small pieces and lay the pieces of the chocolate in a glass recipient. In a double boiler cook the cream with the nougat and when it boils transfer to the glass recipient, over the chocolate pieces. Let it stand for one or two minutes before mixing cream mixture and chocolate together to make the nougat ganache. Mix well to incorporate cream and chocolate completely. Let the ganache cool slightly and refrigerate it for two or three hours. Take the ganache from the refrigerator and using a spoon make small balls, one at a time, and roll them with the palm of your hands. Must be fast because the ganache balls will melt very easily with the heat of your hands. You can grease your hands with some butter which will help with the rolling. Lay the molded truffles on a tray layered with parchment paper. After the balls are finished transfer the tray to the refrigerator and let it stay refrigerated for 3 hours or over night.

(White and nougat truffles waiting for their chocolate bath)


100 grams white chocolate branco
100 gramas semi sweet chocolate (57% cocoa)

Melt chocolate in a double boiler, one type of chocolate at a time, and transfer the melted chocolate to a glass or another cold surface pan or pot where it will be temperate. Chocolates have to be temperate before they can be used to coat. The process involves removing the air from the melted chocolate and reaching the right temperature in which the chocolate can be used. If you know how to temperate chocolate it is easy for you to know when the chocolate is ready to cover the truffle if you are not familiar with the tempering chocolate you can find how in many books. Here I will be very brief since there are many ways of doing it correctly which will lead to the same results. Mainly you have to use a spatula and spread the melted chocolate like butter on a big piece of bread on the cool surface where it was layered. Spread it from one side to the other moving it softly and lifting the spatula to remove the air from the chocolate every now and then. The chocolate is ready for use when the temperature is that of your body, when you touch it and it is not cold nor warm.

Dip the ganache ball and with the help of a fork roll the ball on chocolate to coat the entire surface of the balls. remove the ball with the help of a fork and transfer them to a tray with parchment paper.

The chocolate might start to harden while you are coating the balls and in this case you have to stop the process of coating and melt the chocolate again. You must repeat the entire process of melting and tempering the chocolate before you can continue the coating the ganache balls. After the ball were coated in chocolate they must be refrigerate once more, for 15 to 20 minutes and after that they can be kept in room temperature if the ambient is not very warm, but it is safer to keep them refrigerate a little longer.

You can coat the white ganache with the dark chocolate or with white chocolate. The same with the nougat which can have also white or dark chocolate coating. Since these truffles are coated with chocolate they don't need to roll the truffle in cocoa powder but you still can sprinkle some cocoa powder just for the look. Coated truffles are more resistant to room temperature and to finger touch than non-coated truffles.

You can make 25 to 30 truffle with this recipe.

(The material used to make these truffles)
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