Spiced ginger chocolate truffles

VARIANT	CODE	PRICE	INSTOCK
250ml	FB.OLIVEOILCHIL.25	£4.50 excl VAT	34
1 litre	FB.OLIVEOILCHILLI1	£14.05 excl VAT	0

CODE	PRICE	INSTOCK
SC.FLAMBGELCHILP.2	£20.12 excl VAT	19

CODE	PRICE	INSTOCK
SC.METHYLBURGE.080	£7.16 excl VAT	27

CODE	PRICE	INSTOCK
S.HONB3.17	£13.71 excl VAT	16

CODE	PRICE	INSTOCK
FP.PINE1	£7.14 excl VAT	96

CODE	PRICE	INSTOCK
IR.RELEASESP0.5	£3.42 excl VAT	516

Sweet meets spice in these delicious ginger chocolate truffles.

Ginger ganache ingredients

Belcolade origins Papua New Guinea organic cacao-trace milk chocolate 39% : 435g
Belcolade ebony cocoa mass : 135g
Cream 35% : 328g
Sosa inverted sugar : 51g
Sosa sorbitol : 24g
Butter : 46g
Fresh ginger : 16g
Five-spice mix : 2.5g
Lemon zest : 2g

Bring the cream and sorbitol crystals to a boil.
Add the fresh ginger, five-spice mix, and lemon zest.
Pour over the milk chocolate and the ebony chocolate, and inverted sugar.
Mix with a spatula to obtain a smooth ganache between 35 - 38°C.
Use an immersion blender to create a perfect emulsion.
Add the cold butter and mix again with an immersion blender.
Use the ganache immediately at a temperature of 33°C.
Pour the ganache into a 12mm frame and leave it to crystallise overnight in a fridge at 16°C with a relative humidity level below 60%.

Heat the chocolate to 45°C and temper.
Cut the ganache with a guitar into the desired shape and enrobe with the tempered milk chocolate.

The deep chocolate and warm ginger notes pair brilliantly with the rich intensity of a smooth espresso. Alternatively, serve with a spiced chai latte for a comforting and aromatic treat.