GOLDEN VALLEY, Minn. - This Valentine's Day, what's a more romantic gift than hand-made chocolates?
Robyn Dochterman, owner and chocolatier at St. Croix Chocolate Company, just happens to be an expert on this topic.
She stopped by the KARE 11 kitchen to show us how to make a gift that says, "You're sweet."
CHOCOLATE GANACHE FOR TRUFFLES
500 grams (about 2 cups) of heavy whipping cream.
80 grams (about ⅓ cup) light corn syrup.
625 grams dark chocolate (2 ½ cups) with 55-65% cacao, broken into small pieces about the size of a dime.
300 grams dark chocolate (1 ¼ cup), for coating truffles.
Put the first amount of chocolate in a bowl and set aside.
Heat the cream and corn syrup together in a pan.
When the cream and corn syrup reach a foaming boil, pour the cream over the chocolates.
Let set for a minute, then begin stirring. Keep stirring in small circles, from the center of the bowl, until an emulsion is formed. It will be darker than the rest of the bowl. Continue stirring until the entire bowl looks dark and shiny.
Cover and let set overnight at room temp, or for at least an hour in the refrigerator. Once set, allow to come back to room temperature.
Using a spoon, scoop out chocolate the size of a ping-pong ball and roll to round edges in your hand (use cocoa powder if chocolate sticks to your hands).
Warm the second amount of chocolate in the microwave (use a plastic bowl) or over a water bath, until melted smooth.
If you are right handed, dab some of the melted chocolate on the palm of your left hand. Pick up a truffle ball with your right hand, and roll between your palms to coat. Roll in cocoa powder, finely chopped nuts or flavored sugar to finish. Reverse if you’re left handed. Ta-da!
Enjoy within a few days.