Ginger truffle with cloves
30 servings
30 minutes
Glucose powder, or dextrose, can be bought at most drugstores in the city. It is needed to make the texture of the filling smoother.
1
Peel the zest from half a lemon, set the citrus aside as it won't be needed. Mix glucose, zest, and ginger, then add the mixture to the cream. Pour everything into a saucepan and bring to a boil over medium heat, then cool to 70 degrees. While the mixture cools, melt the milk chocolate and heat to 50 degrees. Mix with the cream mixture.
- Lemon: 1 piece
- Glucose powder: 12 g
- Ginger root: 6 g
- Cream: 130 ml
- Milk chocolate: 100 g
2
Then blend the mixture with a blender until smooth, without raising the attachment above the level of the mixture to prevent air from getting in.
3
Add soft butter and mix. Pour the mixture into a ceramic dish and cover with plastic wrap so that it completely adheres to the surface of the ganache.
- Butter: 12 g
4
Place in the refrigerator for twelve to fifteen hours (approximately overnight). Then roll the mass into balls or cut it into rectangles, as shown here, and put it back in the refrigerator.
5
Prepare dark chocolate: heat it in the microwave or in a water bath to 45 degrees, then immediately remove and place the bowl on ice or in cold water, cooling it to 33 degrees. Dip each candy in chocolate, sprinkle a little clove on top, let it dry, and serve.
- Dark chocolate 55%: 100 g
- Ground cloves: to taste