By Michael Harris-Arzon, The Simplistic Professional
There is nothing like that ummm feeling of great chocolate melting in your mouth. You know the feeling. Where you are in heaven and want to savor every last morsel. You take your time, letting it slowly dissolve so that the feeling seems to go on and on and on. That is why…. they say chocolate is an aphrodisiac and addictive.
Making your own gourmet chocolate is much easier than people would have you believe. And you don’t even need a cooling piece of marble to do it. You simply need patience and imagination.
- 16 Oz of Dark Chocolate, Chopped Into Chunks
- 1/2 Cup Heavy Cream
- 2 Tbs. Balsamic Vinegar
- 2 Dashes Cayenne Pepper
- Pinch Sea Salt
- Cocoa Powder
- Toasted Coconut
- Finely Chopped Nuts
- Take a large pot and fill half way with water and place on the stove over medium heat. Bring to a low boil, then reduce the heat to medium-low.
- To a large Pyrex bowl (for creating a double boiler), add your chunks of dark chocolate and heavy cream. Place on top of your pot of hot water. Gently stir with a rubber spatula until the chocolate is completely melted and the cream integrated well. Cooing Tip: When melting chocolate, it should always be done over a low heat source. That is why a double boiler is used. Other wise the chocolate will burn and seize up.
- Add your 2 dashes of cayenne pepper and your balsamic vinegar and stir well. You want a smooth and creamy texture, with absolutely no lumps.
- Remove your bowl from the heat and place onto a folded kitchen towel on the counter. Let cool to room temperature. It should be the consistency of Play Dough when done.
- While your chocolate is cooling down. Take a couple of small plates or shallow bowls and place your coatings into them. For the cocoa, be sure to take a fork and break up any lumps so that it is a fine powder. For your nuts, make sure they are finely chopped.
- For toasted coconut, place your coconut flakes into a dry skillet and cook over high heat for about 60 seconds. As soon as you see edges turning light brown, immediately remove from heat and place onto a small plate.
- Once your chocolate is cooled down, take a melon baller or small spoon and scoop out enough chocolate to form a 1″ ball. Gently roll the chocolate between your palm to form a ball. Then roll into your preferred choice of coating. Place onto a wire rack to further cool. Remember the heat from your hands will soften the chocolate so work quickly.
- Store in an air tight container. They make perfect holiday gifts as they ship easily. Kids also love to make this candy and there are a million types of sprinkles they would love to use.
- Cooking Tip: You can easily fill with a small or partial nut before rolling into ball form. Chunks of dry fruit are also a nice surprise. There are a multitude of ways to make these delicious little chocolates. For a more basic truffle, leave out the cayenne and balsamic vinegar and the sky is the limit.