I made quite a lot with this amount of ganache but as I cheated and added a drop or rose oil as well, I feel that there has to be a substantial amount to add even one drop of essential oil to, as it can be overpowering.Earlier in the year I bought a lot of over ripe strawberries out of season. I thought well, I can probably do something with them. I did, there was strawberry jam, strawberry syrup, strawberry sugar, and dehydrated strawberries. As I had a surplus of strawberry stock I wanted to use my raw syrup in a chocolate.
The raw syrup was made by alternately layering sliced strawberries with an equal amount of sugar in a large jar and sealed; a bit like making rumtopf. This was left for a day. When I came back to it the bright red, strawberry syrup had dissolved out and separated. I strained this off and bottled in sterilised jars. It is a really strong, fresh flavour with lots of vitamins and nutrients as it’s not been heat treated in the usual way to make the syrup.
200g / 7 oz. double cream
60g / 2 oz. strawberry syrup
410g / 15 oz. dark chocolate, best if its grated or chopped
10g / 1/2 oz. butter
1.5 ounces of rose petal tincture (in vodka)
1 drop rose essential oil
Melted dark chocolate for dipping and coating
Dehydrated strawberry slices for decoration
- Combine the cream and syrup in a saucepan and bring to the boil.
- Pour this over the chopped chocolate to let it melt. I found I had to put the bowl with everything in it over a just warm water bath to let the chocolate melt properly as the cream didn’t melt all the chocolate.
- Once all the chocolate has melted, stir thoroughly to incorporate all the fats in together. Add the butter, stirring well to blend it in.
- Add the rose tincture. Stir continuously while doing this as it changes the texture of the chocolate blend.
- Taste. The rose may be strong enough for you that you don’t feel you need the rose oil. In which case that’s great as rose oil is prohibitively expensive. A little goes a long way, so if you do want to add that little bit more punch to it- be warned, just one drop of rose is fine, it’s very easy to overdo it.
- Let the ganache cool, stirring if possible. It keeps the blend smooth. Let it cool down
- Whilst the ganache is cooling, melt more chocolate for the outer coating of the truffles.
- Shape the ganache into small balls. A centimeter in diameter is plenty.These are very rich. I take a small amount out of the mix at a time and work it between my hands into a small ball. Wearing vinyl gloves is a good idea. Very messy otherwise. Put the shaped truffles onto parchment or greaseproof paper.
- Once all the truffles are shaped dip them into the melted chocolate. Forks, skewers etc. can be helpful here. Let the excess drip off and place on the parchment again.
- While these are firming up, lay out the dehydrated slices of strawberry. It’s easier to do this before the final coating as going backwards and forwards with chocolatey hands is fun at first but then deeply messy and frustrating! Been there, done that…
- For the second coat of chocolate, I like to dip the truffle in the chocolate and roll it like a small, messy hamster between my fingers- letting it roll from one hand to the next, to get an even coating. Gently place, or let it roll, onto a slice of strawberry. The chocolate will adhere to the fruit and hold the truffle in place.
You may not want to do a second coating, that’s fine. It just evens up the outside. You can always finish it with a dusting of cocoa powder. Alternatives are finishing with a fresh or dried rose petal on top. Use the melted chocolate like a glue , a wee dab will hold the petal in place.
I’ve used a different camera so it will interesting to see how these photos look on the finished page. I promise to take more photos as I work so you can see the stages in future. It’s hard when I’m covered in chocolate though!
Let me know how you get on with this if you try it out. You could try with different syrups or tinctures; I think more herbal flavours like fennel or mint could be really nice with this…