White Truffles

 

Dear all,

 

Let’s start 2015 on a sweet note because I think we all need a bit of sugar. The events in Paris at the beginning of the year made me question if there is hope for Mother Earth. Will we ever be strong enough to forgive all the murders, all the bloodshed, and all the hate crimes? I honestly don’t know but I prefer to remain optimistic.

I don’t want to teach fear of different cultures to our son; however, there is a limit to tolerance. I don’t think any human being has the right to harm another human being intentionally. We all make mistakes and we inflict hurt on others. But when it is done with intent, we cross a line. I don’t know how to deal with the current situation in the world. I just know I don’t want to be one of the people furthering violence, for whatever motive. Nothing justifies violence, not the death penalty, not so-called democratic liberation US style and certainly not jihad.

Having stated this, let’s get back to the kitchen where things are easy and clearly defined. Before Christmas, I make a ton of truffles that I give away to family and friends. There is a big divide in the people who get to taste my truffles. Some love the dark mocha truffles and some prefer the white truffles.

Shortly before Christmas, I was invited to teach making truffles at the Grand Hyatt in Goa. I was astonished about the big interest. I noticed that my white chocolate truffles are quite tricky to make. Not the truffles themselves, but the almond praline that delivers sweet crunch. On my website I only give a short description how to prepare the praline. I intend to remedy this with my first newsletter of 2015.

Praline is a mixture of toasted almonds with caramel. There are two kinds of caramel: dissolving sugar in water and boiling it makes wet caramel. For dry caramel, sugar is cooked by itself until it melts and caramelises. It is easier to make wet caramel because it does not burn quickly. For years I have stuck to wet caramel but I had always problems with gauging the state of the caramel. It bubbles so much that it is difficult to see the colour you have achieved. Then I tried my luck with dry caramel. It is actually not as difficult as I had imagined and tastes much butter.

Wishing you happy cooking, always!

Kornelia Santoro with family

White Truffles

Ingredients:
(for 24 truffles)

• 150 gm almonds
• 4 tbsp cream
• 5 tbsp butter
• 1 cup sugar
• 1 cup icing sugar
• 300 gm white chocolate

Method:
Bring two glasses of water to a boil. Immerse the almonds in the boiling water and soak them for 10 minutes. Drain them, let them cool down and remove the skins.

Toast the almonds in the oven at lowest temperature until they are golden brown. Be careful: they need constant attention as they burn quickly.

Chop the toasted almonds roughly and place them on a buttered cookie sheet.

Making caramel is dangerous! Burns from sugar hurt terribly because sugar needs high temperatures to melt. Keep a bowl with ice water nearby when you make caramel.

Place the sugar in a pan with a heavy bottom over medium heat. The thing to remember when making dry caramel is to treat it carefully. When you move the sugar crystals too much, they tend to stick together and form big crystals instead of melting.

Wait patiently without stirring until the sugar starts to melt around the edges.

When you see a bit of brownish colour, you need to gently nudge the sugar crystals around so the melted sugar at the bottom does not burn. Drag the sugar from the middle of the pan to the outside.

Move the sugar around until it has melted completely and turned golden-copper in colour.

Spread the caramel immediately over the almonds. 

When the caramel is set, cut it into big pieces and chop them roughly. I do this by hand because my blender is not strong enough. You have much better control over the process too. You want crunchy, delicious almond praline chunks in your smooth white chocolate truffles.

Put the white chocolate with the butter and the cream into a double boiler and combine everything well.

Be careful not to overheat it. White chocolate ganache splits easily.

Stir the chopped caramelised almonds into the melted chocolate and place the mixture into the fridge until firm.

Form small balls with the help of a spoon. This tends to get messy.
Roll the truffles in icing sugar. You can keep them about two months in the fridge in a sealed container.