Recipe: Chocolate Truffles, Bars, Rocher & Fudge by Chef Sweta Dutta Nath

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Oct 9, 2020
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Recipe: Chocolate Truffles, Bars, Rocher & Fudge by Chef Sweta Dutta Nath

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.

When it mixed properly, add desiccated coconut into it. When the mixture cools down little, then only emulsify the mixture.

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.

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