Recipe Spotlight – Red Wine Truffallows

Part 2

1000 g  Peter’s® Newport® Dark Chocolate, liquid tempered

250 g     Reduced Wine from Part 1, at 90 – 100⁰F

5 g         Invertase

1. Place the reduced wine in a large bowl and slowly whisk in tempered dark chocolate until combined. Add invertase just until blended in. Immediately spread out into a 12 x 12-inch form and let cool.

Part 3

100 g     Reduced Wine from Part 1, Room Temperature

14 g       Knox Unflavored Gelatin Powder

80 g       Water

265 g     Sugar

210 g     Light Corn Syrup

1 tbsp   Vanilla Extract

1. Blend the 100g reduced wine and 14g gelatin in the empty mixer bowl of a 5 or 6-quart mixer and mix together, place in mixer with whisk attachment. Allow to stand for 5 minutes to allow gelatin to soak up the wine.
2. Cook the water, sugar, and corn syrup together in a saucepan to 252⁰F. Remove from heat and turn on mixer to low speed. Slowly pour the cooked syrup into the gelatin at low speed until combined; gradually increase mixing to the fastest speed and whip on high until thick and fluffy (5-7 minutes). At the very end, add vanilla extract.
3. Immediately spread the finished marshmallow onto the solidified slab of ganache from Part 2. Allow to cool and firm.
4. Cut into 1-inch squares and enrobe in chocolate.