Cocao Barry Ocoa, Apple & Rum Truffles

Method

Cacao Barry’s Ocoa origin chocolate is deliciously dark, with definitive notes of pure cacao, roasted, fruity, sour and woody, making it the perfect match for sweet apple and nectary Mount Gay rum.

Ocoa is a clean-tasting chocolate, which is ideal for summer heat, but also indulgent enough in flavour to be an instant winter favourite, meaning these chocs will serve you all year round.

Give them a try and see what you think!

Gel

1. Place the apple purée, inverted sugar, and Mount Gay rum into a pan, and bring to a slow boil.
2. Remove from heat and whisk in the Ultratex until smooth and lump-free.
3. Place in a piping bag and allow to cool at room temp, reserving a minimum of 75ml for the ganache.

Ganache

1. Place the Kerrymaid, butter, inverted sugar, rum, and the reserved gel into a pan, and bring to the boil.
2. Allow to cool slightly (80℃) then pour over the Cacoa Barry Ocoa, and blend until smooth and glossy.
3. Place in a piping bag, and allow to cool at room temp.

Mould Prep and Casting

1. First, make sure the moulds are clean and dry.
2. Warm your IBC Green and IBC Gold Shimmer coloured cocoa butters. Then, in a small plastic cup, combine the two coloured cocoa butters using a small paintbrush.
3. Using the brush, start to paint the inside of the moulds. Repeat this process until a satisfactory design and layer are formed, and set.
4. Temper the Cacoa Barry Ocoa and pour it into the moulds, tapping vigorously to release any air bubbles, to give an even finish.
5. Empty moulds by turning upside down and tapping to remove any air bubbles and to create an even finish.
6. Scrape off excess chocolate and leave to set upside down.
7. Once the chocolate has started to set, 1/4 fill the moulds with the gel followed by the ganache, leaving a 2mm gap at the top.
8. Once the ganache has been set, you can cap the truffles with the remaining tempered Ocoa.
9. Allow for all the chocolate to set, then turn the chocolates out.
10. Enjoy!