Cedarwood and cassia-bark truffles
by
- Petit four
- Easy
- 40
- 60 minutes
PT1H
Cassia bark, often referred to as Chinese cinnamon, is more robust in flavour than the cinnamon sticks one normally uses. This makes the spice ideal for imparting bags of flavour into chocolates, as Paul A. Young does here. He also includes cedarwood essential oil for an extra touch of earthiness - add less oil for a milder flavour. To make tempered chocolate, follow our how to temper chocolate article
Ingredients
Cedarwood and cassia-bark ganache
- 25g of cassia stick, or cinnamon sticks
- 150g of light muscovado sugar
- 300ml of double cream
- 100ml of water
- 250g of Venezuelan 72% dark chocolate , broken into pieces
- 5 drops of cedarwood essential oil
For the coating
- 400g of Venezuelan 72% dark chocolate , tempered
- cacao nibs
- 25g of ground cinnamon
- 100g of icing sugar
- 200g of cocoa powder
Method
1
Add the sugar, cream and cassia sticks to a pan, bring to the boil and simmer the mixture for 2 minutes. Remove from the heat and allow to cool completely
- 150g of light muscovado sugar
- 300ml of double cream
- 25g of cassia stick, or cinnamon sticks
2
Add the water to the mixture and bring to the boil. Place the chocolate in a large, heat-proof bowl and strain the liquid into the bowl, whisking continuously to melt the chocolate
- 100ml of water
- 250g of Venezuelan 72% dark chocolate , broken into pieces
3
Add the cedarwood oil to the mixture and stir well to incorporate. Leave the ganache to cool, then allow to set in the fridge for at least 2 hours
- 5 drops of cedarwood essential oil
4
Remove the ganache from the fridge and roll into small, evenly-sized balls
5
Pass the cinnamon, icing sugar and cocoa powder through a sieve and mix to combine with some cocoa nibs in a large, shallow bowl. Carefully dip the truffles in the tempered chocolate before rolling in the spice mix to coat. Leave the truffles in the spice mix to set before removing
- 25g of ground cinnamon
- 100g of icing sugar
- 200g of cocoa powder
- 400g of Venezuelan 72% dark chocolate , tempered
- cacao nibs
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Cedarwood and cassia-bark truffles
