Nearly a century ago, Ian Krause’s great-grandparents – affectionately known as Opa and Oma – left Germany to pursue the American dream. They set up shop with a general store, just as the Great Depression hit. To help make ends meet, they sold candy on the side. When confections started outselling everything else, Krause’s Homemade Candy was born. What started as a side hustle became a family legacy, one handcrafted treat at a time.
Point of Pride
“One hundred years later and we’re still hand-dipping. I’m proud beyond words that we still use traditional techniques and time-honored recipes. Every candy gets the care it deserves.”
On the Bucket List
Ian and his brother Finn are preparing to take the helm. Their first big move? A major renovation of their Saugerties facility, while simultaneously streamlining the customer experience across their website and stores. After that, the sky’s the limit. Maybe even a pop-up in New York City!
Cherry on Top
Ian’s the chocolatier behind Krause’s award-winning Cherry Bomb Truffle. Fudgy ganache. Creamy caramel. An explosion of cherry flavor. All topped with crunchy nonpareils. It’s a customer favorite for good reason.
Why Peter’s® Chocolate?
“Four generations of Krauses have trusted Peter’s Chocolate. We use it because it’s unique and it’s the best. Nothing else compares.”
INGREDIENTS
10 lbs of invert sugar
4 tablespoons of lecithin
4 ½ quarts of heavy cream (36%)
24 lbs of untempered Peter’s® Burgundy® semisweet chocolate (50
viscosity works best)
24 lbs of untempered Peter’s® Broc® milk chocolate
5 tablespoons of invertase
2-3 lbs natural cherry paste (depending on strength)
½ cup natural cherry flavor extract (depending on strength)
INSTRUCTIONS
Prep time is about 1 hour.
1. Measure about 1/3 of the invert sugar into a mixing bowl and measure the lecithin into the bowl on top of it.
2. Pour heavy cream, remaining invert sugar, and both flavors into a copper kettle on the stove. Heat to 200 °F, stirring often to prevent scalding.
3. Pour heated cream mixture into the mixing bowl. Mix on low speed with a paddle mixer.
4. While mixing on low speed, slowly add melted untempered chocolate. Continue mixing and add invertase.
5. Mix on low speed for 5 minutes, medium speed for 5 minutes, then high speed for 5 minutes.
6. Prepare sheet pans to pour onto.
7. Pour equal amounts into pans and cool overnight. After pressed and coated in chocolate, it makes about 108 lbs. of finished truffles.
If you have an encruster with a center filler, you can add a self-leveling caramel flavored with your favorite cherry extract and colored with beet juice to the center of your truffle to achieve the full cherry bomb effect. Enrobe them in a Peter’s® dark or milk chocolate. Happy truffling!
Search
Share
Recommend