Fresh cream truffles made of softly melting dark chocolate ganache are the ultimate indulgence and the perfect way to catch the flavour notes of the cacao.
When I was searching for new types of cacao in Venezuela, I went from hacienda to hacienda with my cast iron pot grinding cacao and making truffles to find the flavour notes I was looking for.
This really is easy enough to do on a hillside!
270g Venezuelan Rio Caribe 72 dark chocolate, nutty coffee notes. It is easier using drops but you can use bars.
70g raw cane sugar
250g fresh double cream
50g 100% Medellin Cacao powder for dusting
baking trays & baking paper
optional - piping bag for if your kitchen is too hot and the mixture gets too warm to handle