Rolled by hand and dusted in bitter cocoa, each little truffle melts slowly on the tongue, carrying the woody, spicy character of François Pralus’s Tanzania 75% Dark Chocolate Bar, made from organic Forastero cacao.
Makes 20 · 30 min + 2 h chilling
Ingredients
- 3.5 oz (100 g) Tanzania 75% Dark Chocolate Bar (François Pralus), finely chopped
- 1/3 cup (80 ml) heavy cream
- 1 tbsp (15 g) butter
- Unsweetened cocoa powder, for rolling
Method
- Finely chop the Tanzania 75% dark chocolate bar (3.5 oz / 100 g).
- Bring 1/3 cup (80 ml) heavy cream to a simmer, pour it over the chocolate, then stir in 1 tbsp (15 g) butter until smooth.
- Cover and chill for 2 hours, until firm enough to shape.
- Shape into 20 small balls with a teaspoon and roll them in unsweetened cocoa powder.
- Keep refrigerated and take them out 15 minutes before serving.
The star of this recipe: Tanzania 75% Dark Chocolate Bar, by François Pralus.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
