Earl Grey Tea and Prune Chocolate Truffles by Chef Dahlia Narvaez

Rating: 
Ingredients: 
Metric Grams (Original) Metric High-Volume Yield % Comments
Yield 40-50 (2.5 cm) rolled truffles 400-500 (2.5 cm) rolled truffles
Chocolate, bittersweet 455 g 4550 g 39.63 % 70% cocoa solids, chopped
Cream, manufacturing 255 g 2550 g 22.21 % Can be substituted with heavy cream
Syrup, corn 45 g 450 g 3.92 % Light
Salt, Kosher 1 g 10 g 0.09 %
Tea, Earl Grey 2 g 20 g 0.17 % Loose
Prunes 230 g 2300 g 20.03 % Chopped
Cocoa, powder 160 g 1600 g 13.94 %
Total 1148 g 11480 g 100.00 %

Method:

Place the chopped chocolate in a medium-size bowl and set it aside. Combine the cream, corn syrup, and salt and loose tea in a small (1-2 liter.) saucepan and bring it just to a boil over medium heat. Take off heat and allow to steep for 5 minutes. Return saucepan over heat and rewarm. Pour the hot cream mixture through a fine mesh sieve over the chocolate and use a rubber spatula to push down any pieces that are not submerged. Discard the tea. Using the spatula, gently stir in small circles in the center of the bowl until truffle start to emulsify, about 5 minutes. Continue to stir gently until the truffle becomes smooth and glossy, another 3-5 minutes. Allow the ganache to cool to room temperature for about 45 minutes, fold in chopped prunes. Using a piping bag, pipe the truffles on a parchment lined baking sheet. Refrigerate until cool. Once set, remove from the refrigerator, roll truffles in your hand to a smooth round and then roll in cocoa powder.

Note: Manufacturing cream is regular heavy cream with a higher butterfat content (40% or more). This butterfat is the key to long-lasting whipped cream, since it forms a more stable molecular structure.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!