 | El Corazon Cannabis-Infused Chocolate Truffle100 truffles 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 El Corazon blend, thawed |
| • | 170 g. sugar |
| • | 30 g. dextrose |
| • | 10 g. pectin |
| • | 4 g. citric acid |
| • | 64 g. THC infused tincture* |
| 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 El Corazon blend in a medium saucepot to 105°F. |
| 4. | Slowly whisk in the sugar mixture. |
| 5. | Continuously stirring, heat the mixture to 227°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 food processor and blend until smooth. Add your tincture. |
| 9. | Pipe halfway up into the chocolate shell. |
| For the Orange Ganache: | |
| • | 5 g. The Perfect Purée Orange Zest, thawed |
| • | 175 g. cream |
| • | 2 1/2 g. vanilla paste |
| • | 1 g. kosher salt |
| • | 25 g. glucose |
| • | 25 g. invert sugar |
| • | 275 g. milk chocolate |
| • | 25 g. butter |
| • | 64 g. tincture |
| Method for the Orange Ganache: | |
| 1. | Put the chocolate into a food processor and partially grind. |
| 2. | Bring the cream, Orange Zest and vanilla to a boil. |
| 3. | Cover and let infuse for 20 minutes. |
| 4. | Add glucose, invert sugar and salt to the cream. |
| 5. | Bring back to a boil, then pour over chocolate. |
| 6. | Blend until smooth. Then add the butter and tincture. Emulsify. |
| 7. | Let cool before piping. |