Rebecca delicately flavoured a dark chocolate ganache with orange and cinnamon before cutting them into squares and dipping in tempered couverture chocolate and decorating with a gorgeous cocoa butter transfer sheet. Rebecca provides very detailed instructions on how to dip chocolates to get a nice edge and I wish I’d read them properly before I made my own entry!
Angela never fails to impress with her blog posts. Delicious recipes combined with beautiful photography always make for a great experience. These truffles use avocado to impart a creamy consistency to the truffle centre which is much healthier than the traditional cream version, she says. They’re then dipped in dark chocolate for the ultimate taste.
Frozen blackcurrants are combined with chocolate and creme fraiche and rolled in toasted coconut to make these little beauties. Creme de cassis adds some more lovely blackcurrant flavour in a very grown up truffle. She says, “The fresh ‘pop’ of the blackcurrants is a lovely contrast against the richness of the chocolate ganache.”
As snowy says in her blog post: “They’re not the most glamorous looking chocolates, but they taste heavenly. Cream, chocolate and cinnamon – what’s not to like!” Double cream and dark chocolate are flavoured with cinnamon and then piped into shapes before being rolled in icing sugar. They sound like the perfect addition to any chocolate box!