Chipotle Sour Truffle

Katryana Zide (IG: @katryanazide) / Owner, Katryana Zide Chocolates, St. Helena, CA; Photo by André Cardé

For the Pâte de Fruit:
200 g. The Perfect Purée Chipotle Sour blend, thawed
170 g. sugar
30 g. dextrose
10 g. pectin
4 g. citric acid
4 g. water
Method for the Pâte de Fruit:
1. Mix the sugar, dextrose, and pectin thoroughly.
2. Dissolve the citric acid into the water; set aside.
3. Heat the Chipotle Sour blend in a medium sauce pot to 105°F.
4. Slowly whisk in the sugar mixture.
5. Continuously stirring, heat the mixture to 226°F.
6. Remove from heat and add the citric solution.
7. Pour onto a silpat and let cool.
8. Once cool, add the pâte de fruit to a Robocu and blend until smooth.
9. Pipe halfway up into the chocolate shell.
For the Chipotle Ganache:
340 g. cream
1 g. chipotle powder
2 g. vanilla paste
1 g. kosher salt
100 g. glucose
330 g. 72% chocolate
Method for the Chipotle Ganache:
1. Put the chocolate into a Robocu, and partially grind.
2. Bring the cream to a boil then add the vanilla and chipotle powder.
3. Cover and let infuse for 20 minutes.
4. Add glucose and salt to the cream.
5. Bring back to a boil, then pour over chocolate.
6. Blend until smooth. Let cool.
7. Pipe into chocolate shell.