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December 2015 Recipe

Madeira Wine Truffle

750 ml   Madeira red wine
1260 g   Peter's® Burgundy® semisweet chocolate
5 g   Invertase
  Gerkens® Aristocrat cocoa powder

Bring the wine to a boil in a large saucepan; with more surface area the evaporation is faster. Boil until the wine is reduced to 375 grams by weight. This should take 10 to 15 minutes. Place the chocolate chunks in a large bowl and pour in the hot, reduced wine. Wait 1 to 2 minutes to allow the heat to melt the chocolate. With a heavy wire whisk, blend the mixture until fully emulsified. If some chocolate chunks remain unmelted, heat gently until fully melted. Blend in invertase. Pipe into silicone moulds and freeze overnight. Demould into a pan of sifted cocoa powder to coat the truffles.

Yield: 100 truffles

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