On the Salt Sommelier experience we use these dark chocolate truffles to demonstrate how salt balances flavours. If you try without salt and then with salt the difference is incredible - the bitterness of the dark chocolate is balanced out and the sweetness brought forward with the addition of salt. The darker the chocolate the more bitter the truffles, and the more pronounced the balancing power of the salt, however, if the chocolate is too dark the ganache will separate. I have found a ratio of around one third 85% and two thirds 70% cocoa solids chocolate works well. For truly epic chocolate truffles make sure to use the best quality chocolate you can get hold of.
INGREDIENTS
200g 70% cocoa solids chocolate
100g 85% cocoa solids chocolate
180ml cream
Cocoa powder
Tasman Sea Salt
METHOD
Break or chop the chocolate up into small chunks and place in a microwave safe bowl, along with the cream.
Microwave for 1 minute then take out and stir well. If there are still large chunks of chocolate microwave again for 30 seconds. Continue to melt in small bursts until the chocolate has mostly melted. You need to be careful not to burn the chocolate at this stage - small lumps should continue to melt while you stir so always err on the side of caution. Alternatively, you can melt the chocolate with the cream in a glass bowl, over a pot of boiling water.
When the chocolate has melted add a pinch of salt, stir well and then refrigerate for an hour or two, to allow the chocolate ganache to solidify. Alternatively, you can make in advance and leave in the fridge - but take it out half an hour before you plan to make the truffles to let the mixture soften slightly.
When you are ready to make the chocolate truffles pour cocoa onto a plate, or other coatings if you prefer (desiccated coconut, crushed nuts or simply Tasman Sea Salt flakes all work well). With teaspoon scoop out a spoonful of chocolate mixture and roll into a ball in your hands, then roll to cover in the cocoa or other toppings.
Chocolate truffles can be stored in the fridge for one to two weeks but, like chocolate itself, are best eaten at room temperature.