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11 Oct

How to make Paul A Young's muscovado truffles

To celebrate Chocolate Week, we've got a recipe from chef Paul A Young to make these delicious truffles!

You may remember, in issue 6, we offered you the chance to win a golden ticket to Chocolate Week between the 14th and 20th October and a lot of lovely chocolatey goodies to go with it. If you weren't one of the lucky winners, no need to despair - chocolate lovers need only head for the Salon du Chocolat event on the 18th, 19th or 20th of October for a real life Wonka experience! 

 

Demonstrations from Crafty favourites such as John Waites (of GBBO fame) and Eric Lanlard run alongside a chocolate fashion show, chocolate spa and chcolate graffiti artist - it needs to be seen to be believed! 

 

Celebrated chef Paul A Young has also joined the line-up, so what better way to get us in the mood than to sample one of his lip-smacking muscovado truffles, taken from his book Adventures with Chocolate, published by Kyle Books, £14.99. Image: Anders Schonnemann 

 

Materials
100g muscovado sugar
Pinch of sea salt
250g double cream
250g 70% dark finest chocolate, broken into pieces

 

For rolling
50g cocoa powder
50g muscovado sugar

 

How to
Bring the sugar, salt and cream to a simmer. Pour on to the chocolate in a bowl and whisk well until emulsified and glossy. Allow the ganache to cool, then refrigerate.

When you are ready to roll your truffles, mix the cocoa powder and sugar together well until fully combined. Now, take a generous amount of the ganache and, having dipped your hands into the dry mixture, form your desired sphere – or feel free to leave the truffles rustic.

Once shaped, re-roll the truffles through the dry powder to coat them. Store in an airtight container in the fridge – or even the freezer if you want a constant supply of emergency truffles. But be sure to enjoy them at room temperature.

 

Variations

Here are another couple of ideas for ways to enjoy your truffles:

Bring a mugful of milk to a simmer, place one muscovado truffle in the bottom of your cup, then pour on the hot milk and allow to stand for 2 minutes. You can either drink the warm milk and enjoy the molten chocolate at the bottom, or give everything a good stir for a soothing hot chocolate milk.

Skewer the truffles on to cocktail sticks and refrigerate. Melt a small bowl of your favourite chocolate over a pan of hot water until smooth. Place your truffles around the dish of melted chocolate, then dip and indulge.

 

Adult tickets to Salon du Chocolat are £15 advance/£18 on the day with concessions also available. Get yours from the Salon du Chocolat website here

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