Inca Truffles (clockwise from front left)- Inca berry & milk chocolate , Pure cacao & kola nut , 85% Dark chocolate & bee pollen , White chocolate & pistachio nut.
To make these truffles I first prepared all the ingredients starting by grinding separately pistachio nuts and inca berries in a coffee grinder and set aside to be used as coatings. Next I placed in a blender sultanas, pistachio, apricots, inca berries, honey, salt and vanilla essence and blended to form a paste. This was then divided into portions and rolled in to balls using the palms of my hands, the balls were then dipped in melted milk chocolate and then rolled in the ground inca berries before being placed on a tray and into the fridge to harden. In a small saucepan I brought full cream to a gentle boil, this was then divided into two bowls. In one bowl I mixed the cream with melted white chocolate and in the other bowl I mixed the cream with melted 85% dark chocolate. Both bowls of genache were then placed into the fridge to harden before being rolled into balls. The white chocolate balls were then rolled in the ground pistachio nuts and the dark chocolate genache balls were dipped in melted 85% dark chocolate and topped with bee pollen. The last truffle was made from homemade chocolate using pure 100% peruvian cacao, melted cocoa butter, sugar and a little soy lecithin to emulsify. These were mixed into a paste and rolled into balls before being placed in the fridge to set. Once set I rolled the balls of cacao in a mix of cocoa powder and ground kola nuts. Kola nuts are high in caffeine and were once used in the original recipe for coca cola, it can be very hard to obtain, my kola nut was sourced from a herbal shop.
|Inca berry and milk chocolate.|
|85% Dark chocolate and bee pollen.|
|Pure peruvian cacao and kola nut.|
|White chocolate and pistachio nut.|