Caramelized White Chocolate Truffles Ball

Caramelized White Chocolate Truffles Ball

In the past, I always tolerated white chocolate as "another chocolate that is not as good as dark chocolate, but which pair sweetly with raspberries and can be used to make mousses when you want other flavors to glow, and which are really delicious in macadamia nut cakes. "Okay, so that's kind of a long description, but you get the idea. I am only lukewarm at white things.

You have never had white chocolate like this before! In this White Caramel Chocolate Truffle, white chocolate is heated in the oven to caramel, transforming your distinctive white chocolate and giving it an extraordinary smokey, deep caramel flavor.

Prep Time: 2 Hrs

Cook Time: 1 Hr 30 Mins

Total Time: 3 Hrs 30 Mins

Caramelized White Chocolate Truffles Ball

Ingredient

Round truffle molds
1/2 cup thick cream
1 tablespoon of vegetable oil
12 ounces of finely chopped good quality white chocolate (don't use white chips or any white chocolate that doesn't have cocoa butter listed as an ingredient)
Pinch salt
1 1/2 lbs layer of chocolate candy Tempered chocolate can be replaced, see notes below
A few ounces of white or light chocolate for optional decoration

Instruction

Preheat the oven to 250 F. Place the chopped chocolate into a glass dish in a shallow layer, and pour the vegetable oil on top. Place the chocolate in the oven for 10 minutes, then stir with a rubber spatula. Continue baking the chocolate, stirring every 10 minutes, until the chocolate is beautiful dark gold and caramelized. The total baking time should be around 70-90 minutes - the exact time depends on the chocolate, your oven, and the dish you use, so use your eyes and nose as a guide.
During the baking process, chocolate will sometimes look rough and unattractive, but as you continue to bake and stir it, it will relax. Different brands of chocolate behave differently, and it is possible that you need to add more oil to get a smooth consistency towards the end of the process.
Remove the chocolate from the fire. Rub into a bowl and add a little salt, stir and add more if necessary. At this point it can be closed and saved for the next step in one or two days, or you can continue to create ganache immediately. If you store it, caramel white chocolate will eventually harden at room temperature, so you will gently rotate it to get more liquid before continuing.
Pour the thick cream into a small saucepan and place it on medium heat. Heat the cream until it begins to boil and small bubbles appear along the sides of the pan. Pour the hot cream over the caramel white chocolate and shake it together until it's shiny and smooth. Allow the contents to cool to room temperature when you prepare candy molds.
If you want to add striped decorations to your truffle, add white or white icing until it melts. Transfer to a paper cone, a pipe bag with a small round tip, or a plastic bag with a small hole at the end. Pipe several lines in each mold cavity, and repeat with as many colors as you want to use.
Place the chocolate candy coating in a microwave safe bowl and place it in the microwave until it is melted and smooth, stirring every 30 seconds to prevent overheating. Spoon the chocolate coating into the chocolate mold cavity. Tap the mold gently on the table to remove air bubbles. Let the chocolate sit at room temperature for a few minutes, so the chocolate thickens and begins to shrink at the edges. Then, turn the mold over a chocolate bowl or piece of parchment paper and let the remaining layer of chocolate drip out of the mold. Use a large chef's knife, bench scraper, or offset spatula side to scrape the top of the mold clean and remove excess chocolate. Cool the tray to completely coat the layer, for about 10 minutes.
Spoon the caramel white ganache chocolate into the cavity carefully, making sure to leave space at the top for the other chocolate layer. Make sure that the temperature of the caramel white chocolate ganache is cold to near warm, so it doesn't melt through the layers.
Cool the mold to adjust the filling, for about 10 minutes. Once set, spoon more layers of chocolate candy over the filling to close the ganache. Scrape off the top of the mold again to remove excess chocolate from the top and sides of the candy. Cool the mold again to set the chocolate completely.
When you are ready to remove the truffle, bend the mold gently to loosen the chocolate. Turn the mold into a piece of parchment and bend it so that the chocolate comes out of the cavity. This soil fungus can be stored at room temperature for 3-4 days, or in the refrigerator for up to 2 weeks. For the best taste and texture, serve at room temperature.