At VictorsFood we are always looking for new ways to build relationships through food. So last weekend I made 150 Dark Chocolate Chilli Truffles – hand rolled, all patiently dipped in luscious, dark (70%) couverture chocolate that was tempered perfectly so the casing cracked with the first bite.
Wrapping them up as beautiful gifts, our wonderful Business Development Manager, Laura Rogers, headed off to woo some new clients and to thank our past clients. And what a success it was!
What I was trying to accomplish here was not only to get people to think of VictorsFood and what we do – but to connect with them through food. So far so good, people loved them, like Jasmine from Starr PR [link to tweet]. I know this little act of “chocolate kindness” will get people to think of us and even recommend us, for all their team building cooking and interactive catering events.
Just like my little chocolate treats, cooking with clients, colleagues or friends breaks down barriers, encourages laughter, and gets people bonding. At VictorsFood we perfected this art, helping clients do everything from sell financial planning packages, build cultural awareness, create “oneness’ within far flung teams, smooth out the mergers of companies to getting people who’d never met before talking like old friends… as we say, we use the alchemy of the kitchen and a bit of team building wizardry to turn your events to gold.
But for me, the best part about all our events is that we get kisses and hugs on the way out of the event. Yes, our cooking events do that to people (with or without chocolate)! Now, combine our team building expertise with chocolate – it can take your business relationships soaring to new heights…
Chocolate Chilli Truffles
340 gm couverture chocolate
15 gm unsalted butter
1 cup cream (250 ml)
½ tsp powdered cayenne chilli
280 gm couverture chocolate for dipping
- Measure chocolate, butter and cream into the top of a double boiler over medium heat. Stir until melted.
- Sprinkle the chilli into the mixture while stirring with a whisk. Mix until smooth.
- Remove the mixture from the heat. Pour into a flat baking pan. Cover and refrigerate for at least 4 hours.
- Score the top of the firm mixture into equally sized portions for the size and number of truffles you want to make.
- Scoop up the truffle mixture with a spoon or ice cream scoop. Roll the truffles into balls between your palms.
- Place truffles onto a flat tray and refrigerate for at least 1 hour.
- Line a tray with parchment paper.
- Melt the dipping chocolate in a double boiler over medium heat, stirring until smooth.
- Remove the top of the double boiler and immerse about ¼ of the way into a cold water bath.
- Stir the chocolate continuously with your whisk to cool and temper to about 29 C, about 5 minutes.
- Replace the top of the double boiler and reheat the chocolate until it is melted again and soft enough for dipping. Turn the heat off, but leave the double boiler in place.
- Using a bamboo skewer to hold the truffles, dip them into the chocolate and place onto the lined tray.
- Refrigerate for at least 1 hour.
- Serve with whipped cream and fresh berries, or by itself.
Note: This recipe is designed to make 14 truffles of about 35 grams each. However, you can make the truffles any size to suit the size or number of portions you desire.