Chocopologie Truffle Class Recap & Recipe!

IMG_0701On Monday, the world’s most stylish lady would have celebrated her 130th birthday. To commemorate the famed French icon (with a delicious name), I share my cocoa-centric experience at Chocopologie Cafe in CT. Happy {Belated} Birthday, Coco Chanel!

Under the supervision of Chocopologie owner and executive chef, Fritz Knipschildt,  I, along with eight other classmates assembled in the kitchen of the Stamford shop to learn the art of truffle making.

Chef Fritz first explained his background, and what led him to chocolate making (he was a first a savory chef, but switched to pastry arts after realizing his passion for creating chocolates), and gave us a recipe to recreate his popular confection at home.

Truffle making is messy, (my hands, wrists, and face were all covered in melted chocolate by the end of the class – but no complaints here!) and can seem quite complicated (read: ganache making), but fortunately, Fritz’s recipe was simple enough for us to try on our own.

After learning the proper ganache technique (and meaning: horse’s neck?), we started rolling the truffles to prepare them for their liquid chocolate bath.

While they were cooling, Fritz spoke to us about adding other ingredients to the basic recipe (ex. fruit, flowers, and spices) and encouraged us to experiment with different flavor combinations (I plan on trying a vanilla bean chai truffle combo).

After the final step: dipping the finished truffles (and washing off the aforementioned chocolate) we were finally able to sample our class creation. The true tell of a fantastic truffle is the snap of the chocolate shell when bitten into, and our chocolates did not disappoint (even a few days later – as Walter noted – my official taste tester).

To finish off the evening, we were treated to a crepe and salad dinner with wine. While the food was wonderful, I think Fritz and I both agree that starting dinner with dessert is a far too uncommon practice.

If you live in or near Fairfield County, Chocopologie has three locations in the area: Stamford, their flagship in Norwalk, and New Haven. They are open for brunch, lunch and dinner, and offer a wide variety of chocolates and French cafe-inspired dishes (the blue cheese truffle potato bites. French onion soup, and fondue are some of my favorites). Throughout the year, they offer truffle classes, chef’s tasting dinners, and other special events.

For more information on hours, locations, and events, visit Chocopologie.com.

chocopologie

Dark Chocolate Truffles

Yields: 80 pieces

Ingredients:

  • 1 quart heavy cream
  • 250 grs (1 and 1/2 cups) granulated sugar
  • 2 lbs. 71% Ecuadorian dark chocolate, finely chopped
  • 1/4 lb. (1 stick) butter, cubed
  • 250 grs (2 and 1/2 cups) 71% Ecuadorian dark chocolate
  • Cocoa powder for rolling

Utensils:

  • Stainless steel bowl
  • rubber spatulas
  • towels
  • gloves
  • sheet pans
  • hotel pans
  • small stock pot

Set up for rolling:

  1. Truffles
  2. Melted chocolate
  3. hotel pan with the cocoa powder
  4. sheet pan lined with parchment paperIMG_0708

Procedure:

  1. Boil heavy cream and sugar.
  2. Once cream boils, pour it slowly over the chocolate while whisking.
  3. When the mixture reaches body temperature, add the butter and whisk until well combined and smooth (this is the ganache).
  4. Set the ganache aside in a cool place (not in the refrigerator) until it sets (approx. 6 hours).
  5. Cover the container tightly with plastic wrap and refrigerate for 1 hour.
  6. Then you can start rolling the ganache in small balls (resembling truffle mushrooms – not perfectly round) and place them in the refrigerator for approximately 20 minutes.
  7. In the meantime, melt the 250 grams of dark chocolate and cool it down until it reaches body temperature.
  8. Wear plastic gloves and dip the ganache ball in the melted chocolate shaking off the excess of chocolate.
  9. Then, roll the truffles in cocoa powder, nuts, coconut, or other finish and shake off excess.
  10. Allow to set for 5 to 10 minutes.
  11. Serve, and enjoy!
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