Learn to make truffles with Poco Dolce
Founder Kathy Wiley and Production Manager Juan Carlos of Poco Dolce gave a neat presentation of how to make tea-infused truffles.
They make it look easy; and in the video, Kathy suggests other flavors to try, such as chili & cinnamon, which she says are the original spices used when chocolate was first consumed in the Americas.
If you feel inspired, their recipe is below. The recipe is important because in the video, they show, but don’t explain, the steps involving dipping the ganache in melted chocolate.
Poco Dolce sent out the recipe in their latest newsletter, and described it as their first recipe. Although I am not much of a cook myself, I am looking forward to seeing what their future newsletters bring. (Sign up for their newsletter.) Maybe I can convince my husband or other CBTB chocolateers to give Poco Dolce recipes a try!
Poco Dolce Bittersweet Chocolate & Tea Truffles
- 5 oz heavy cream
- 10 oz finely chopped dark chocolate
- 1 heaping tbsp of favorite tea leaves
- 4 oz dark chocolate (to melt & coat)
- 2 cups cocoa powder
- Place the 10 oz of finely chopped chocolate in a heatproof bowl.
- Heat the cream until it’s just beginning to simmer.
- Remove cream from heat.
- Add 1 heaping teaspoon tea leaves to the cream.
- Allow to tea and cream to steep covered for 7 minutes, stirring occasionally.
- Carefully strain the cream through a sieve (to remove the tea leaves) over the finely chopped chocolate.
- Whisk the cream into the chocolate until all visible lumps are gone and mixture is glossy.
- Pour the mixture into an 8×8 pan lined with parchment paper.
- Let set in a cool place for 4 hours or overnight (if overnight cover the pan.)
- Once cooled, cut the mixture into 1″ squares or scoop and roll into 1″ balls.
- Put the 2 cups cocoa powder in a separate bowl.
- Melt the 4 oz chocolate (for coating your truffles) in the microwave, stopping to stir every 10-15 seconds, until consistency is smooth and glossy.
- Using a fork, dip and completely cover one truffle at a time in the chocolate.
- Immediately move to cocoa powder, rolling each truffle to cover it in cocoa powder
- Repeat with the remaining truffles. (You can leave each truffle in the cocoa powder a few minutes until the chocolate has set.)
- Enjoy immediately or keep in an airtight container for up to 2 weeks.
A writer/designer, Nancy lives in Oakland with Ronnie (AKA cacaopod), her husband of many years & fellow chocolate enthusiast.
Date posted: June 26, 2013. This entry was posted in Local chocolate, Recipes, San Francisco chocolate and tagged dark chocolate, DIY, Poco Dolce, tea, truffles, veteran SFBA artisan chocolatier. Bookmark the permalink.