Ingredients
1/4 cup heavy cream
7 oz semi-sweet chocolate, chopped coarsely
1/4 cup finely chopped raisins
1 tbsp dark rum
8 oz semi-sweet chocolate, melted
Method
Sources
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dataset
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Sun-dried Turkish pepper — raisin-chocolate notes, moderate heat
Specialized forks for dipping truffles and enrobing bonbons
Ground Urfa pepper — raisin-chocolate depth, moderate heat
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Sun-dried Turkish pepper — raisin-chocolate notes, moderate heat
Specialized forks for dipping truffles and enrobing bonbons
Ground Urfa pepper — raisin-chocolate depth, moderate heat
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Combine cream and chopped chocolate in small saucepan on low heat. Stir until smooth. Stir in raisins and rum. Transfer mixture to medium bowl. Cover and refrigerate 3 hours or overnight. Working with a quarter of the chocolate mixture at a time (keeping remaining refrigerated), roll rounded teaspoons into balls. Place on parchment paper-lined tray. Refrigerate until firm. Working quickly, rolls balls in melted chocolate. Place on lined tray. Refrigerate truffles until firm.