Cappuccino and Frangelico Truffles

In my Intro to Chocolate class I made Cappuccino and Frangelico Truffles! Wowza!! 😀

I will start by saying that making truffles is alot of work. You don’t realize how fast time flies until you take on something as detailed and labour intensive as making truffles. I became very aware as to why truffles cost so much when you buy them at fine chocolate boutique. I always knew that the cost of materials such as high quality of chocolate and the ingredients used in the fillings was expensive, but the cost also goes into the time required to actually make them as well.

In the Cappuccino Truffles we used 35% cream, ground coffee, ground cinnamon, and alot of dark chocolate. The outer shells were made with dark chocolate, as well as the filling and the final coating where they were dipped into. The Cappuccinno Truffles use the same basic ganache that was used for the icing of the Triple Layer Dark Chocolate Cake from the first class. But by adding some new flavours to the ganache, and altering the way its being used, we now have a completely different product. Facinating! 🙂

When the Cappuccino Truffles were filled, we tempered additional dark chocolate, and capped the tops of the truffles to seal in the filling. Once the chocolate cap had set, we dipped the entire truffle shell in more tempered dark chocolate, then rolled them in a combination of cocoa powder, icing sugar, and cinnamon. 

In the Frangelico Truffles we used 35% cream, lots of milk chocolate, hazelnut praline paste, Frangelico (hazelnut liqueur), and roasted whole hazelnuts finely chopped. Parline paste is a combination of nuts and sugar that has been ground into a fine paste. Any kind of nut may be used but almonds and hazelnuts are most commonly used. When praline paste is combined with chocolate it makes gianduja. It is possible to make your own, but it will never have the fine texture of the commercially made praline paste, which is super delicious.

When the Frangelico Truffles were filled, we tempered additional milk chocolate, and capped the tops of the truffles to seal in the filling. Once the chocolate cap had set, we dipped the entire truffle shell in more tempered milk chocolate, then rolled them in roasted ground hazelnuts. 😀

Piping filling into the shells for the Cappuccino Truffles.
Cappuccino and Frangelico Truffles.
On the left, dark chocolate Cappuccino Truffles rolled in cinnamon, icing sugar and cocoa powder. And on the right, milk chocolate Frangelico Truffles rolled in roasted, finely chopped hazelnuts.
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