Without getting too horticultural on you, 2015 has been a VERY good year for the roses in the UK. Fact. With a mild winter and a gentle spring, rose blooms are everywhere and have inspired me to get experimental in the kitchen.
I have never made chocolate truffles before. Whilst I know I would enjoy them – who wouldn’t? – I have always been put off by the over handling of truffles to make chocolate rounds and the time and effort that goes with it. That was until I spotted, in one of most favourite current books by Donna Hay, The New Classics her truffle variations created by simply slicing the truffle to size. So easy to achieve and so sophisticated to look at.
As I have a number of natural professional food flavourings at home which rarely leave the cupboard, I thought I would experiment a little. I used our regular dark, 60% chocolate (that seems to keep everyone happy in our family) and used some rose and violet flavourings. These are quite readily available in the High Street nowadays, either in supermarkets, or at Lakeland.
I know, and love, the subtle flavour and smell of rose in food but paired with the violet, it is a truly floral experience that works so well with the chocolate.
One of the greatest things about this recipe is the fact that you can slice it to whatever size you want. Just a tiny slice, hits the spot when you have those late night chocolate cravings.
Have a great weekend!
- 100ml single cream
- 300g dark chocolate, broken into pieces
- 5 drops of natural professional flavouring, rose
- 5 drops of natural professional flavouring, violet
- Optional - edible rose petals for decoration
- In a small saucepan, heat the cream until it boils. In a second saucepan, with simmering water, place a glass bowl over the top and add the chocolate pieces to the bowl. Add the cream to the chocolate and stir until melted and smooth. Remove from the heat and add the rose and violet drops. Stir thoroughly.
- Line a small loaf tin, approximately 15cm x 8cm, with baking parchment. Pour the mixture into the lined tin, tap and level with a knife.
- Allow to cool and then refrigerate for up to 3 hours to firm up.
- Once firm, with a sharp knife, cut into squares, lengths or as desired.
Source: Adapted from Donna Hay’s ‘The New Classics’