Chef De-Wet Visser
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Amazing Culinary Magazine!

Check it out, it comes out every few months.
Culinary Mag

Truffle Treasures 

30/7/2013

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Picture
Chocolate truffles

550 g Dark Chocolate 
500 ml Cream
125 g Butter





Method

• Bring the cream to the boil, chop the chocolate add the chocolate to the cream and stir until it is melted, chop the butter and stir it into the cream.
• Leave it to cool and then either pipe it in or roll it into balls.
• Can be left plain or enrobe in chocolate.

White Chocolate & Cardamom Truffles

900 g White Chocolate 
270 g Cream 
1⁄4 Vanilla Pod
3 Cardamom Pods
50 g Soft Butter

Method

• Bring the cream, cardamom and the vanilla pod to the boil

  • Add the white chocolate and soft butter

  • stir to form a creamy paste.

  • Place in cool place to set, once firm start to form truffles with your hand.

  • You can enrobe truffles with melted chocolate and nuts or cocoa powder 



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    I'm a chef at heart and by trade, enjoy what I do and have a passion for the culinary world. 

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  • Home
  • Blog
  • Video Blog
  • Recipes
  • Gallery
    • Sheraton Grand
    • Home Cooking
    • The Saxon
    • The Saxon F.O.D's
    • The Saxon Desserts
    • South African Chefs Academy
    • Desserts: SA Chefs Academy
    • Bread Baking with Chef Paul Hartmann
    • De Wetshof Function
    • Pink Polo, Val de Vie
    • Turkey
    • Kuwait
  • Glossary & Ingredients
    • Culinary Glossary
    • Spices
    • Japanese Terminology
    • Grains
    • Herbs
    • Fruits
    • Vegetables
    • Mushrooms
    • Pastas
    • Sugar
  • About
  • Forum