Recipe by Klara Zietlow
Chocolate Shells:
500 grams dark chocolate
125 grams dark chocolate
Blueberry Electric Sky Ganache Filling:
200 grams white chocolate
200 ml heavy cream
30 grams freeze dried blueberries
2 teaspoons Electric Sky
Making the Filling:
1) Process the freeze dried blueberries into a fine powder.
2) In a small saucepan, warm the heavy cream over medium-low heat.
3) Pour the warm cream over the white chocolate and let it sit for 3-4 to soften the chocolate. Then stir with a rubber spatula until the chocolate cream mixture has become homogeneous.
4) Thoroughly mix in the freeze dried blueberry powder and the Electric Sky.
5) Place the ganache in a piping bag and put it in the fridge to set up.
Making the Chocolate Shell:
1) Temper the chocolate by first heating 500 grams of chopped dark chocolate over a double boiler to 46-48 degrees C or 118 degrees F. Then remove it from the heat and cool to 27-28 C or 80 F by mixing in the additional 150 grams chocolate, stirring constantly. Once the temperature has been reached, place it back on the flame and warm the melted chocolate to 31-32 C or 88-90 F, making sure not to exceed this temperature. The purpose of tempering the chocolate is to ensure a shiny gloss and clean snap that results from small, uniform sugar crystals. Try to keep the chocolate at this final temperature by taking it off the heat and replacing as necessary.
2) Place the chocolate molds on a lined baking sheet. Pour the tempered chocolate over them and tap to make sure there aren’t any air bubbles.
3) Flip the molds upside down or use a small spoon to distribute the chocolate in a thin even layer in the mold.
Filling and Finishing:
1) Remove the ganache from the fridge and pipe the molds ¾ full.
2) Transfer part of the remaining tempered chocolate into another piping bag and cover the ganache with chocolate, smoothing it out with a bench scraper or spoon.
3) Tap once again to get rid of air bubbles and place in the fridge to firm up.
4) To remove, if using a plastic mold, flip and bang on the surface quickly. If using a silicone mold, gently push on the backside of the mold until the truffles release.
