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- Oct 9, 2020
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Chocolate Truffles, Bars, Rocher & Fudge by Chef Sweta Dutta Nath
Here are the recipes for 4 types of chocolates that can be part of your Diwali Hamper for your customers.
- Mango Coconut Truffle
- Hazelnut Truffle
- Inclusion Bar
- Rocher
- Almond Chocolate Fudge
Mango Coconut Truffle
Ingredient
- Desiccated coconut-40gm
- Coconut milk powder-10gm
Assemble
- Mango Truffle
- Mello royale white compound
- Desiccated coconut
Method
- Heat mango puree in induction till it reaches 40degree C. Add coconut milk powder, and mix it thoroughly.
- Now melt Mello royale white compound, mix warm mango puree into the melted chocolate Little at a time.
- If the mixture will start to curdle, add 20gm warm cream and emulsify it again.
- Now spread it in silicon mat lined tray, and cool it completely in room temperature for at least 2hours. Not to put in the chiller.
- Make round balls, each portion should be 20gm, coat them with Mello royale white melted chocolate, then coat in desiccated coconut and let it set in room temperature.
- Put it in truffle liner and serve.
Hazelnut Milk Chocolate Truffle
Ingredients
- Mello royale Milk compound-150gm
- Fresh cream-50gm
- Hazelnut paste-50gm
- Crushed roasted Hazelnut-40gm
Assemble
- Hazelnut truffle
- Mello royale milk compound
- Hazelnut Roasted and halved
- Silver leaves
Method
- Warm the cream till reaches 40 degrees C or you can see steams are coming out.
- Add hazelnut paste, and mix it well.
- When it cools down little, emulsify the mixture. Now add roasted crushed hazelnut and mix it well.
- Now spread it in silicon mat lined tray, and cool it completely in room temperature for at least 2hours. Not to put in the chiller.
- Make round balls, each portion should be 20gm, dip them with Mello royale milk melted chocolate by the help of dipping tool. Place it on a parchment paper or silicone mat lined tray. Let it set for a while in room temperature.
- Now place half hazelnut on top of the truffle by fixing with melted chocolate. Decorate with silver leaves.
Inclusion Bar
Ingredients
- Mello Royale White Compound
- Mello Royale Dark Compound
- Mello Royale Milk Compound
- Roasted almond
- Roasted Hazelnut
- Black raisin
- Cranberry
- Roasted pistachio
- Black current
Method
- Melt all three type of chocolates in separate bowls.
- Now take the chocolate bar mould, put the nuts and dry fruits randomly.
- Now fill the cavities with melted Mello Royale Compound. Do not tape the mould, otherwise, dry fruits and nuts will get covered by chocolate, and we don’t want that.
- Keep it in the chiller for 15 minutes or until set.
Rocher
Ingredient
- Sugar-100gm
- Almond flakes-50gm
- Candied orange-50gm
- Mello Royale Milk Compound-150gm
Method
- Make a praline with sugar and almond flakes. Crush roughly after cooling.
- Add the cubed candied orange to coat.
- Finally, coat with melted Mello Royale Milk Compound and portion out approx 20gm.
Candied Orange
- Boil oranges (after pricking them over the skin) for a few hours.
- Remove from water and trim the peel. Discard the flesh.
- Cut the peel into cubes.
- Make sugar syrup (1:1) and cook the cubes till the sugar thickens and water evaporates.
Chocolate Almond Fudge
Ingredient
- Mello Royale Dark Compound-100gm
- Butter, soft-15gm
- Condensed milk-75gm
- Almond, roasted-50gm
Method
- Melt the chocolate. Add the soft butter and mix and mix till combined.
- Add the condensed milk and lastly, fold in the roasted almonds.
- Line an aluminium tray with cling wrap and pour the fudge. Flatten it nicely.
- Leave to set for overnight at room temperature.
Share your creations!
So here you go! I hope you try this recipe at home. Tag @homebakers.co.in on Facebook and @homebakers_co_in on Instagram to share your creation, and we will share your creations on our social media handles!
To watch our past recipe tutorials, check us out here.
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Stay safe and keep baking!
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