Tuesday, August 10, 2010

Bakertan's Chocolate Factory - Part II

2 boxes of  rum and raisins dark chocolate truffles. The size of these truffles were smaller compared to the white chocolate matcha truffles.

Rustic, homemade look

I tried to 'temper' the chocolates using the seeding method without a candy thermometer and it did work for a short moment. The chocolate coating was glossy but when it set, it turned dull, probably due to rapid change in temperatures. 

Notice the inconsistency in the colour of the chocolate coating. This is due to the chocolate undergoing extreme change in temperature. The chocolate coating has developed a chocolate bloom.

Plain dark chocolate truffles with dark chocolate ganache centers. These chocolates were made using a simple inexpensive chocolate mould.

Rum and Raisins Truffles / Plain Dark Chocolate Truffles - see notes below (recipe adapted from Chocolate: 70 of the best recipes from Hamlyn)
Serving size: 15 -20 pieces
Equipment and materials:
1) 2 Heatproof bowls
2) Spoon
3) 2 Fork
4) 3/4 inch or 1 inch Melon baller (optional)
5) Measuring spoon set
6) Baking/parchement paper
7) Foil/paper mini cupcake liners
8) Saucer
9) Clingfilm
10) Baking trays
11) Diposable food gloves
12) Knife for chopping chocolate

50 ml heavy cream (whipping cream)
85g bittersweet (60% cocao) dark chocolate, finely chopped (use the best quality you can afford)
35g raisins finely chopped and soaked in 2 tbsp dark rum for 1 hour, covered  (I used Meyer's dark rum)
1-3 tsp dark rum
120g - 150g dark chocolate pistoles or finely chopped

Making the Chocolate Ganache: Place 85g of finely chopped bittersweet dark chocolate in a heatproof bowl.  Place heavy cream in a saucer and heat it untill it is almost coming to a boil on medium heat. Turn off the flame and remove the saucer. Pour the cream over the finely chopped dark chocolate and allow chocolate to sit for a while in the heated cream. Stir gently to allow chocolate to melt and blend in with the cream. Do not overstir or the mixture may become grainy. The smooth cream and dark chocolate mixture is known as a dark chocolate ganache.

If dark chocolate is not completely melted: Place the heatproof bowl over a saucepan filled with water. The bowl should fit snugly onto the saucepan and the bottom of the bowl should not be in contact with the water in the saucepan. Bring the water in the saucepan to a low simmer on low heat. This is known as a double boiler. Stir the chocolate cream mixture gently to obtain a smooth ganache. Do not overstir or the mixture may become grainy.

Cooling and flavouring ganache: Remove heatproof bowl from the heat and allow ganache to cool. Add rum soaked raisins to the cooled ganache. Next, add in 1-3 tsp of dark rum to taste. Place a piece of clingfilm over the bowl and press onto the surface of the ganache. Refrigerate ganache untill firm.

Shaping chocolate ganache balls: When ganache is firm, use a 3/4 inch melon baller to scoop out rounded (slightly heaped) portions onto a tray lined with baking paper. Refrigerate these portions for 10 minutes or untill firm. Using the disposable food gloves, roll the chilled portions into round balls. Refrigerate these round balls for another 10 minutes or till firm. Melt remaining 120g dark chocolate in another heatproof bowl using the double boiler method on low heat.

Coating ganache balls with dark chocolate: Using the tines of 2 fork, dipped the round ganache balls into the melted dark chocolate to coat. Lift the dipped ganache ball away from the melted dark chocolate. Rotate and transfer the coated balls at the same time between the 2 fork to ensure ganache balls are well coated all around. Transfer coated ganache balls to a tray lined with baking paper. Allow the dark chocolate coating to set at cool room temperature. Alternatively, refirgerate coated ganache balls untill firm.

Storing chocolate truffles: Line truffles with mini cupcake papers and store truffles in a single layer in the refrigerator for several days. Serve truffles at room temperature, not chilled and directly from the refrigerator.
1) For Plain Dark Chocolate Truffles, omit the raisins and rum. Follow the above method as stated.

2) For Liqueur Truffles, omit the raisins and rum. Add 1-3 tsp of desired liqueur to taste. (Bailey's is a
good choice)  

3) Chocolate truffles are best eaten at room temperature. When eaten chilled, the chocolate flavour is 'trapped'.

4) It takes some practice to melt dark chocolate. Dark chocolate is easier to melt as compared to white chocolate. The best is to use low heat. If the water in the double boiler comes to a strong boil, the heat may cause the dark chocolate to burn. Burnt dark chocolate is dry and cannot be melted anymore.

5) Do not allow even a drop of water to come into contact with the melted dark chocolate. The dark chocolate will seize and will be unusable. If this happens and you still want to salvage the dark chocolate, add in more water instead and stir constantly. The melted dark chocolate will become smooth but end up being watery, affecting the taste and texture. Use it as a chocolate sauce instead.


  1. Before my bedtime and leaving the Red Dot, my verdict:

    My fave would be the white choc-matcha ones, though, I still love the other two.

    Agree that flavor of rum matures as it ages; hence, an even more intense rum taste. Not too shabby. Gimme more and I'd be gladly indulging in the truffles!

    Now, you've really inspired me to venture into truffle making. The next thing you know is buying a book on truffle making, all the molds and referring to your blog a lot. Haha! Wondering if my thermometer ... you consider that an analog one!?

  2. The Rum & Raisin is still my favourite. The plump raisin and generous dose of rum had me sold.

  3. I didn't get a chance to taste the other two but for sure the Rum and Raisin was heavenly!

  4. Very detailed steps to chocolate truffles making.
    I'm not keen on white chocolate but they look so delectable and gooey. I wonder if the matcha flavour is obvious?
    Hmmm perhaps I should embark on a chocolate-making course!

  5. Your truffles really make everyone drunk! That's so good to see you in person!

  6. These chocolates look so rich and delicious.

  7. ZY, I love both the dark chocolate & rum raisins truffles but rum & raisin still my favourite. Next time I must try the matcha white chocolate, such a regret didnt try it tat day :(

  8. Hi Pei-Lin,

    Do give truffle making a try. Its fun! With new truffles books and mould, you'll probably turn into a home chocolatier in not time, lol. I am not sure about your candy thermometer cos I haven't seen it. Besides, I know nuts about candy thermometers.

    I'll miss you while you're back in KL. In the meantime we'll probably chat through our blog comments, lol.


    Hi Shirley and Edith,

    At first, I was'nt sure if you guys will like rum and raisin or find the taste too overpowering. Glad that you ladies liked it. Thanks!


    Hi Busygran,

    I think I am becoming long-winded in my instructions. Hmm, perhaps I caught it from Pei-lin, lol.

    You can adjust the matcha flavour to your liking. I started with 1 tsp of matcha powder but find that the white chocolate was overpowering the matcha. So I added more matcha powder to balance out.

    It would be a good idea to embark on one. I would like to learn the ropes properly if I have the chance.

  9. Hi Grace, Yummy Koh and jane,

    Thanks for the kind words! I cant thanks everyone enough. Everyone has been really supportive. Really appreciate it.


    Hi Jess,

    Thanks! The white chocolate matcha truffles is alot sweeter than the rest. White chocolate tends to be milky sweet.

  10. Wow, this is really impressive. Must take lessons from you liao!
    Have you ever used chocolate couverture before? I bought a whole 1 kg pack, and then realised it's totally different from baking chocolate, so I'm trying to figure out what to do with it...

  11. Hey NEL,

    Hahah, I am in no position to teach anyone yet. Still need to brush my skills. The chocolate from Phoon Huat are mainly couverture even if not labelled. Hmm I thought baking chocolate is couverture chocolate? These terms are rather confusing sometimes. Some chocolate bars melt pretty well even though they are not labelled couverture.

    I can finish my 1kg of chocolate in just a few sessions, lol. Most recipes require 200g of chocolate. Can make brownies, devil's food cake, chocolate lava cake, chocolate tarts, chocolate cookies..

    I forgot to save your email contact. Could'nt find your contacts on your blog. Mind emailing me? Thanks and Sorry.


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Thank you and have a nice day! Cheers =]

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