Fine Chocolates/After Dinner Chocolates

[PaulHogan]

I fancy trying my hand at making some after dinner chocolates if for no other reason than to save the fortune I spend at my local Charbonnel et Walker

Does anyone have any experience and advice to pass on? Any good recipes or links to good sites would also be appreciated.

Cheers,

Paul.

[Cactussed]

Anna_S had a crack at this.
I've been meaning to for a while.

Let me know how you get on...

[shirt]

remember reading that thread. sounded good except for the process of heating/cooling the choc [can't remember what it was called] so they can be kept for more than a couple of days.

[Anna_S]

I did have a go at making some truffles from Willies recipe on his 100% chocolate. They were divine, but heart attack invoking, lol.

Ingredients
250ml double cream
150g caster sugar
180g cacao
finely grated Cocoa powder for dusting

Method
1. Heat the cream and sugar in a small pan until almost boiling.

2. Stir in the cacao, then remove the pan from the heat.

3. Transfer the truffle mixture to a plastic container. Cover and place in the refrigerator until cold and firm.

4. To shape the truffles, scoop a teaspoon of the mixture and roll quickly between your palms. Dust the truffles in cocoa powder and store in the fridge until ready to serve.

[mattley]

shirt]remember reading that thread. sounded good except for the process of heating/cooling the choc [can't remember what it was called said:

so they can be kept for more than a couple of days.

It's called tempering and looks like it takes practice, several how to videos on you tube.

[TpdNotts]

Very easy to make, and adding a bit of booze in them works a treat (brandy,rum, cointreau etc). Just remember not to get them out of the fridge to early before serving. I did and mine melted and were too soft really. Still tasted gorgeous. Rolling them into balls is a pain. Good luck.