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January 2015 Recipe

Bourbon Old Fashioned Truffle

425 g   Dried red tart cherries
425 g   Bourbon
1000 g   Peter's® caramel loaf
2 g   Orange oil
200   Dark chocolate shells made with Peter's® Cambra bittersweet chocolate
    Dried cherries and glacéed orange for decorating

Soak the dried cherries together with the bourbon in a sealed container for at least 24 hours. Drain off the extra bourbon and weigh out 200 grams. Heat caramel until fully melted (approximately 180-190° F) and gently blend in the 200 grams of drained cherry liquid and orange oil. Allow the soft bourbon caramel to cool below 90° F then deposit a small amount into each shell. Depending on their size, place 1 to 3 cherries into each shell, pressing them into caramel deposit and leaving 2 to 4 millimeters room for additional caramel on top. Top off shells with more bourbon caramel leaving 1 to 2 millimeters for bottoming. Allow caramel to dry and crust, then bottom shells with chocolate. Demould and decorate with additional dried cherries and glacéed orange pieces.

Yield: 200 truffles

 

 

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