Rose-flavoured White Chocolate truffles

Just experimented in working with melted chocolate.

I have very, VERY little experience in working with chocolates prior to this (apart from my miniture amaretto-cafe, white chocolate cups). So this is proof that watching cooking shows and online videos really can serve to inspire, motivate, and empower. With only determination, patience, and quality ingredients, anyone can make something special and something to be proud of.

Ganache filling: White chocolate chips, heavy cream, rose water.

Shell: White chocolate chips and semi-sweet chocolate chips, tempered.

Decoration: White Jasmine flowers (Jasminum polyanthum) which, by the way, are edible!

Special notes: I bought a box of Toffifay candies from Walgreens and thought that it would serve as a very nice 2-3 time re-usable chocolate truffle mold. A Ziplock bag was used to “pipe” the dark chocolate onto the truffles. Crushed purple-amethyst sugar crystals were used in the ganache to give some color variation in the final product. The bottoms of the truffles were NOT shaved or smoothed so that they would stand out on the plate and to make it seem like it is hovering.

Duration : 0:0:36

Technorati Tags: Butter, chocolate, cocoa, dark, flavor, flavored, flavour, flavoured, jasmine, jasminum, polyanthum, recipe, rkmugen, rose, truffle, truffles, Water, white

Tagged with: Butter • chocolate • cocoa • dark • flavor • flavored • flavour • flavoured • jasmine • jasminum • polyanthum • recipe • rkmugen • rose • truffle • truffles • Water • white

Filed under: chocolate tempering

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