Rabadi & White Chocolate Truffle

 

Rabadi & White chocolate Truffle

Today is the world chocolate day for all chocolate lovers to indulge in their treat without any quilt . 

Since, my coconut milk truffle most viewed post so thought of posting one more truffle recipe but this time desi version using rabadi & white chocolate combo, This is another experiment project , it turned out very delicious . For rabadi recipe check here

Ingredient

Dark chocolate – 120 gms melted for coating ; home made rabadi – 1/8 cup ; white chocolate – 160 gms melted ;

To the melted white chocolate add the rabadi mix slowly until to get smooth and homogenous mixture and allow to cool at room temperature and transfer to the fridge for about four hours.

using a small ice cream scoop or a tablespoon , form the chocolate into round (bite-sized) shape. Place them onto the baking sheet and transfer to fridge allow the truffles to harden.

Dates Carmel Chocolate bar

My taste buds demand to taste chocolate. Also, I afraid (!) may lose the chocolate tempering skill. :-)  Its time to listen to my taste buds. I also left with some dates, sitting on the storage rack for long and wanted to use in the chocolate bar. 

Dates and chocolate alone may not go very well. But, dates coated with caramel will do the job perfect. The chocolate and caramel will melt (in the mouth) faster and at the end chewing the caramel coated dates and cashews…..Imm……along with black coffee, yes…..yes, you guessed it right, its………Divine !

Ingredient   :   8 nos of dates (pitted)         ;        1 ½ tbsp. of finely chopped roasted cashews       ;         1 tbsp. of butter       ;        1 tbsp of sugar         ;       100 gms tempered chocolate (60 % coco)        ;        2tbsp of heavy cream         ;       1/4 tsp of corn syrup 

Soak dates in a 1 tbsp of water and grind into fine paste. In thick bottom pan add sugar and heat up until the color change to amber, and then add corn syrup, butter, dates paste, and heavy cream.  Allow to boil till it become thick caramel consistency.

 

Remove the pan from heat, add chopped cashew and keep aside. 

In chocolate mold spread the tempered chocolate (up to ¼) and keep it in the fridge for some time to set. Remove the mold from fridge and spread the caramel (up to ½ in the mold) again into the fridge to set. Finally, fill the remaining (1/4 of the mold) with tempered chocolate and allow to set in the fridge.

P.S : I could have given little more time to set the chocolate well. Sorry, I couldn’t resist myself.    :-)

Coconut Milk Truffle

Lately, my son has been pestering me to make truffles and claimed that I may lose “my truffle making skills !”   Ha…ha…It was an indirect way of asking truffles.  My last truffle posting was coconut truffle, where the coconut is caramelized and used as a filling.

But, this one is an un-caramelized Coconut, which is coated outside the truffle. Also coconut milk is used. Hence, known as coconut milk truffle!!

 

Ingredients :   ¾ cup of coconut milk (store brought)       ;      1 cup of dark chocolate (60 % coco)   ;   for garnishing desiccated coconut      ;        180 gms of dark chocolate melted for enrobe the truffle   (you may use fresh coconut milk and coconut for garnishing)

Procedure :  Boil the coconut milk in heavy bottomed pan. Once it starts boil, remove from the heat and add 1 cup of dark chocolate whisk slowly until to get smooth and homogenous mixture and allow to cool at room temperature and transfer to the fridge for about two hours.

Now, using a small ice cream scoop or a melon baler, form the chocolate into round (bite-sized) shape. Place them onto the baking sheet and transfer to fridge allow the truffles to harden.

Meanwhile, temper the dark chocolate using double boiler and keep aside.

Now, dip chocolate balls into the tempered dark chocolate using fork and tap to remove excess chocolate. Place truffles one at time into baking sheet and keep it the fridge for 15 - 20 minutes, and again repeat the same.

In a tray sprinkle desiccated coconut and place the truffle on it and move the truffle around to coat well and transfer to the fridge for about 30 min.

Caramelized Nutty Chocolate Bar

 

In my childhood, I always dream about having a whole Cadbury Dairy Milk (big one) bar all alone. Those days (early nineties), it was about Rs.24. I used to satisfy myself with Rs.10 version of it. (Can afford only Rs.10 bar with my pocket money)

Now, I become too health conscious and knowing the content of it, I avoid buying even the tinny bars.

After seeing the chocolate making competition in a face book group, I look at this competition as an opportunity to fulfill my childhood dream. Yes, I made even bigger chocolate bar and had it all alone. :-)

As usual, I go with 50-50 milk and dark chocolate combination and to enhance further, I caramel the nuts instead of simple roast.

Ingredients : 150gms of milk chocolate (chopped)      ;     150 gms dark chocolate  (chopped)            ;         1/2 cup of walnut         ;            1/2 cup of almond              ;            1/4 cup of peanut         ;   1/4 cup of corn syrup 

Add the corn syrup and all the nuts together and mix well to coat the syrup all over. And spread (individually) those on a baking tray prepared with parchment paper.

Transfer the baking tray into a 180°c pre-heated oven for about 25 to 30 minutes or until the nuts are toasted and caramelized. Allow to cool at room temperature.

 

Meanwhile, in a double boiler melt 100gms of (each) chopped milk and dark chocolate, stirring occasionally to evenly melt. Add the remaining chocolates and continue to stir slowly and gently until just melted.

Pour the melted chocolate into a loaf pan with parchment paper and spread it evenly. Spread the caramelized nuts on top and transfer into fridge for about 2 hour.

Lift the parchment paper from the loaf pan and Its all your……About a 300gms of Nutty Chocolate Bar !

Coconut Truffle

 My neighbor is a very big fan of Bounty. She always picks bounty bars, whenever she go for shopping.  Just to surprise her, I want to do something pretty close to her favorite Bounty.

Bounty has desiccated coconut enrobed with milk or dark chocolate options. It’s not a big deal to reproduce the same at home. but, wanted to do better than Bounty. There is no much option at the coating (chocolate) part. But, there are options in Coconut filling. Instead of a simple desiccated coconut filling, I go with caramelized coconut filling.

This has given a different dimension to the Truffle.  We both were pleased with the final product and happy to share here.

Ingredients :  1 tablespoons corn syrup       ;        1/2 cups sugar        ;        2 tbsp of water            ;             1/4 cup of cream              ;               10 gms of butter  (melted)          ;        1 ½ cup of desiccated coconut             ;        Tempered chocolate 150 gms (60 % coco)         ;         melted white chocolate (optional)

Add sugar, corn syrup and water into a saucepan and heat the pan on high flame. Stir until the sugar is dissolved.

Once the sugar is dissolved, stop stirring and wait until the syrup starts to turn light golden colour. Meanwhile, mix the cream and butter together and keep it ready.

Now, add the butter cream mixture into a hot sugar mixture. While doing this, please take care of yourself by standing back from the flame. (hot steam may rise suddenly)

Do not stir. With the help of candy thermometer, measure the mixture temperature. Wait until it reaches 110°Celsius.

Remove the pan from heat and add the desiccated coconut and stir well. Pour the mixture into a lined baking tray and allow it to cool at room temperature.

Once cooled remove from the tray and cut into heart shape small cookie cutter. (Like coconut burffi) Refrigerate the heart shaped caramelized coconut for at least an hour. 

Meanwhile, you can prepare the tampered chocolate using the double boiler. (if you don’t like dark  chocolate’s mild bitterness, you can go with semi-sweet chocolate)

Drop the chilled coconut bars into a tempered chocolate and allow it to coat all over. Then scoop out with the fork and tap on the side of the bowl so that the remaining /extra chocolate drops from the bar.

Place the chocolate coated coconut bars onto baking paper and transfer into the fridge for about 20 - 30 min.

As a final touch, just two lines on it with (melted) white chocolate with piping bag.  Once again, keep it in the fridge for about 30 min.

Chocolate with Caramelized Coconut, gives a chewy chocolate experience…. She Delighted.