In stock
SKU
5045 4011 R083

4011 Fleur de Sel Salted Caramel Truffles with Vietnamese Cinnamon

4011 Fleur de Sel Salted Caramel Truffles with Vietnamese Cinnamon

5045 Salted Caramel Truffles with Vietnamese Cinnamon

Melt 1/3 of the chocolate in a metal bowl over simmering water (or in a double boiler).

In a saucepan over medium heat, combine the sugar and the water. Stir until the sugar dissolves. Increase the heat to a boil. Boil until the syrup becomes a deep caramel color. Mix the caramel and a pinch of the French Fleur de Sel Salt into the melted chocolate. Chill the mixture for 1 hour until firm.

Place the Vietnamese "Saigon" Cinnamon in a small bowl. Using a small melon baller, scoop up enough chocolate to form a 1” ball in your palms. Roll half of the chocolate into truffles and coat with the Vietnamese "Saigon" Cinnamon until the entire surface is covered. Place on baking tray and chill for an hour.

Melt the rest of the chocolate over simmering water. Drizzle a spoonful of chocolate over the truffles and top with French Fleur de Sel Salt.

- 7 ounces Dark Chocolate (70% Cocoa)

- 1 ounces white sugar

- 1 tablespoon water

- ½ ounce (5045) Vietnamese "Saigon" Cinnamon (made from 20+ year old Trees) Extra oil and sweetness

- 2 ounces heavy cream

- 1 teaspoon (4011) French Fleur de Sel 'Flower of the Sea' Salt

Coat the truffles with French Fleur de Sel Salt before the chocolate coating cools.

A Dark Chocolate Ganache center with a spicy dark cinnamon coating

 

More Information
SKU 5045 4011 R083
Ingredients

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Prep Time 10 Minutes
Cook Time 20 Minutes + 2 Hour cooli
Total Time 2 1/2 Hours
Yield 12 Truffles
Level Medium
Credits Chef Cindy Taffel & Photographer Robyn Handler
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