Here at Roar Gill we are big fans of Bernard La House, the Belgium based food scientist and flavour profiler.
Assessing flavours from their chemistry often leads to similar and unfamiliar results (think salmon and cucumber). This pairing of complementary chemicals between ingredients can occur naturally or because of certain production practices.
For coffee and chocolate, the chemistry is very similar, as is the processing on the farm. Coffee & chocolate are both fermented from their raw bean form. Similarly alcohol, vanilla beans, and certain cooked spices (like allspice) go through similar chemical processes.
So by adding some of these ingredients to our chocolate, we are creating a favour profile based on the chemistry of the ingredients.
Here's our suggestion for chocolate truffles
- 300g good-quality dark chocolate - 70% cocoa solids
- 300ml double cream
- 50g unsalted butter
- 2 teaspoons of Allspice or any liqueurs that take your fancy.
- A whole vanilla pod (optional)
Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches a simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings: vanilla, allspice or liqueurs
Cool and chill for at least 4 hrs
To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto grease proof paper. Or lightly coat your hands in flavourless oil and roll the truffles between your palms.
Coat your truffles immediately after shaping. Tip your toppings of choice into a bowl and gently roll the truffles until evenly coated, then chill on baking parchment.
These will keep in an airtight container in the fridge for three days, or frozen for up to a month. Defrost in the fridge overnight.
Last but not least, serve with your favourite espresso!