Dark & Stormy 32-40 Chocolate Truffles Katryana Zide / Owner & Chocolatier / Katryana Zide Chocolates / 📷 by Barrel Room Productions

Ingredients for Sweet Ginger & Lime Marshmallow:

• 35 g. The Perfect Purée Sweet Ginger, thawed
• 113 g. sugar
• 56 g. glucose
• 37 g. inverted sugar
• 30 g. water
• 30 g. water
• 8 g. lime zest
• 5 g. powdered gelatin
• 5 g. lime juice

Method for Sweet Ginger & Lime Marshmallow:

1. Bloom the gelatin and first measurement of water. Heat the sugar, glucose, second measurement of water, and invert sugar in a saucepan on high heat until it reaches 225°F. Transfer the hot sugar to a mixer fitted with a whisk attachment. Let the sugar cool to 212°F. Add the bloomed gelatin. Mix on high speed for 5-7 min. Add The Perfect Purée Sweet Ginger, lime zest, and lime juice. Continue mixing until cool enough to pipe (90-93°F). Pipe and fill ⅔ the way into each chocolate cavity.

Method for Candied Ginger:

1. Place 2-3 small pieces of candied ginger on top of the marshmallow.

Ingredients for Dark Rum Ganache:

• 110 g. milk chocolate
• 40 g. dark rum
• 30 g. cream (40% fat)
• 20 g. butter, soft
• 10 g. glucose
• 30 g. 10 g. invert sugar
• 2 g. salt
• 1 g. vanilla

Method for Dark Rum Ganache:

1. Melt down the milk chocolate in a bowl. Heat the glucose, invert sugar, cream, vanilla, and salt to a boil in a saucepan. Pour the hot liquid over the melted chocolate. Emulsify. Heat the dark rum in the microwave for 10-20 seconds. Add to the ganache. Emulsify. Add the soft butter and continue blending until smooth. Pipe into the cavities. Let the filling crystalize for 12-24 hours before capping with dark chocolate.