More In The Kitchen
Smoked Chocolate Truffle
Updated: Monday, July 21 2014, 12:35 PM CDT
Made by: Ryan Rogiers and Edwin Clark from Richland Community College
Smoked Chocolate Truffles
Method: Place the 454 g of Chocolate in a smoker to melt it. Careful not to let the temperature get too high. Bring the Cream and corn syrup to a boil. Combine the cream mixture with the chocolate and let it sit for 2 minutes. Add the butter while stirring with a wooden spoon. Cool to room temperature. Form into circles with your hands. Refrigerate the truffles until they are firm enough to coat. Melt the extra chocolate in the smoker and coat the truffles. Add a few pieces of sea salt to the tops of each while still wet.
Port Wine Syrup
Method: heat the Port wine and the sugar up to a simmer and reduce until syrup consistency over medium heat stirring occasionally.
Method: Combine the sugar, water and corn syrup and bring to a boil over medium high heat. Remove from the heat. Place the cocoa powder in a bowl and add just enough of the syrup mixture to make a paste and slowly add the remaining mixture until fully incorporated. Add the melted chocolate and blend until incorporated. Strain through a fine mesh sieve and strain.
Method: Bloom the gelatin in 240 mL of the cold water. Combine the Granulated sugar, glucose syrup, honey and the remaining 240 mL of the water in a heavy bottomed sauce pan. Bring to a boil over high heat, stirring to dissolve the sugar. When the syrup reaches a boil, stop stirring and skim the surface to remove impurities. Continue to cook without stirring to 252 degrees Fahrenheit. Remove and cool to approximately 210 degrees Fahrenheit. While the syrup is cooling melt the gelatin over a double boiler. Remove from the heat and stir in the vanilla. Stir the gelatin mixture into the syrup. Whip the mixture in high speed with the whip attachment in a mixer until stiff peaks form. Spread the mixture onto an oiled piece of parchment paper onto a sheet pan. After completely cooled and set up, remove and dust with powdered sugar and cut into the desired size. Place in a dehydrator for 48 hours or until fully dried out. Break into smaller pieces for plating.
Graham Cracker Whip Cream
Bring heavy cream to a simmer. Remove from heat and pour over the graham crackers and let steep in the refrigerator for 1 hour. Strain through a fine mesh sieve. Whisk in Confectioners' sugar to taste. Pour mixture into an iSi whip canister and use 2 charges.
Plating: spoon some of the chocolate sauce around the plate followed by the port wine syrup. In the center of the plate place 2 truffles and some of the pieces of the dehydrated marshmallow. Finish with whipped cream and cover with a glass and smoke with the smoking gun.