Stacey's Scharffen Berger Chocolate Truffle Ingredients:
24 oz Scharffen Berger 62% semisweet chocolate
12 oz heavy cream, organic
3 oz glucose
1.5 oz butter, soft, not melted
Organic Turbinado Sugar
I buy my glucose from a distributor, but I think I saw some at the Ferry Building's Boulette's Larder before. For this recipe, I tempered the chocolate (instructions from previous blog) first. Then I added the glucose to the cream and heated it on 30 second intervals in the microwave in a pyrex glass measuring cup until the cream reached 90F as well. Then I poured the cream into the melted chocolate and stirred in small circles, fairly slowly, in order to keep the emulsion.
Chocolates & Confections book says.
1-1/8" scooper out that I use for truffling and scooped out the truffles.
And the rolled truffles look like this:
I'll leave you with a fun macro shot of them in their little Valentine's Day red candy cups... yummy...