Tag Archives: Chocolate

Honey & Spice Chocolate Truffles

Yes, they taste as good as they look!ImageImageImageImage


Tripod, Canon 100m 2.8 IS macro lens, Canon t1i, Canon Speedlite 580EXii, remote trigger & Lightroom 3.0 for post processing.

New Ganache Recipe
1 stick of cinnamon
5-10 whole cloves
dash of salt 
Heavy Cream
60% Chocolate

Directions to make the ganache:
Bring cream to a boil with the cinnamon, cloves, and salt in the pot.  Once it boils, immediately take it off the heat and let it sit for 30 min – 3 hrs.  Then melt the chocolate & re-boil the cream.  Add the cream to the chocolate & stir slowly.

From there, you can use the ganache however you’d like.  We rolled them then dipped them in tempered chocolate.  You could also use this ganache as a filling, use molds and make molded truffle (bon bon’s)…etc.


Pink Grapefruit Truffles

Pink Grapefruit Truffles


  1. 1/3 cup plus 1 tbsp heavy cream
  2. 1 pink grapefruit (make sure it is ripe & smells very fruity)
  3. 3/4 cup white chocolate
  4. 1/2 cup semi-sweet chocolate
  5. 4 tbsp (2 oz) butter


  1. Zest the grapefruit & chop the zest finely, reserve 1 tsp of the zest and place the remainder into a small heavy saucepan.
  2. Add the heavy cream to the zest.
  3. Heat over a medium heat, until it just starts to simmer and bubble around the edges.
  4. Immediately remove from the heat and cover the pan with alid, allow it to infuse for at least 20 min — or up to several hours.
  5. While the cream is steeping, combine the white and semi-sweet chocolate and the butter in a microwave-safe bowl. Microwave it in short 5 second bursts until it is starting to melt. (Typically I will stir it after 3 or so bursts just to see how it is coming along)
  6. Cut the grapefruit in half & juice it – save the juice
  7. After the cream is ‘done’ infusing, return the cream to the heat & reheat it. Again, take it off the heat right as it reaches a boil. Stir in 1.5 tablespoons of the juice
  8. Place a wire mesh strainer over the bowl of chocolate and butter – pour the hot cream over the chocolate. Gently press down on the grapefruit zest in the strainer with a spoon to extract all of the remaining juice (and be careful to keep any grapefruit seeds that slipped into the mix out of the chocolate!)
  9. Allow the cream to melt the chocolate further for about 1 minute.
  10. Stir slowly the mixture. You will notice the color change and the texture change. Stiring slowly will reduce the risk of getting yourself covered in chocolate.
  11. Add the zest that you reserved & stir it in.
  12. Cover the surface of the chocolate with plastic wrap & refridgerate the ganache until firm enough to move on.
  13. At this point, either you will be rolling them (hand rolled) & dipping them into something – or using the ganache for molded truffles (which is what I do)

Chocolate Rasberry Truffles

Chocolate Raspberry Truffles


  1. 1/2 cup heavy cream
  2. 12 oz semi-sweet chocolate
  3. 1/4 cup unsalted butter – softened
  4. 1/2 cup seedless red rasberry jam
  5. pinch of salt


  1. In a heavy saucepan, bring cream just to a boil over medium heat.
  2. Remove pan from heat
  3. Add chocolate (I like to warm the chocolate in a glass bowl in the microwave doing 5 spurts of 5 seconds — then I add the hot cream into the chocolate)
  4. Let it sit for 1 min
  5. Stir mixture slowly until the choclate is fully melted and the mixture is smooth (you will see a major change- the mixture will evolve from white to greyish to a deep & shiney dark chocolate color)
  6. Add butter & keep stiring, you will see the ganache get smoother
  7. Stir in the jam
  8. Chill it, covered, till firm – place the plastic wrap right on top of the gnache – that way no water condenses & drips on the chocolate
  9. At this point, either roll the truffles (see some other recipe on how to do this) & roll them in something like unsweetened cocoa powder — or — (what I do) is use the ganache in molded truffles (see my recipe on molded truffles)