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Chocolate is pampering sweeties that people can rarely resist. I love dark chocolate most because of its unique bitter taste. Dark chocolate is actually a very encouraging treats to someone who is blue. The unique bitterness among the sweet favor is just similar to the spirit of life. In our life, very often we face downturns which make us feeling despair. However, we would sometimes experience warmth and happiness from our beloved ones.  Like chocolate, if you experience a sweet life, congratulations!! However, bitterness could make us grow and could make us treasure our sweet moment like precious.

I’ve stocked too much dark chocolate that nearly expired. Therefore, I’ve made a big lot of chocolate truffles. Truffles are something luxurious, something noble and something precious to share. Chocolate truffles can send warmth and encouragement. I haven’t tried the Canadian style that coats with crackers, not the Americans ones with heavy sugar level. I did tried the French style that mixed with dairy cream. This time, I’ve adopted a Japanese style.  Colleagues all love them.

Autumn is a good season to sent warmth while winter is a good season to send out love.

Recipe adopted from a local radio-broadcast site:

Chocolate Truffles

Serving: 16-20 pieces

Ingredients:

70% dark chocolate                100g

35%Fat Dairy Cream              50g

Cocoa/ Green Tea powder       3-5 Tsp (For 1st round coating)

Icing Sugar                             3-5 (For 2nd round coating)

Directions:

   1. Melt chocolate on a double boiler together with the cream. Keep the chocolate below 45 degree Celsius
   2. Pour the mixture in any flat pan with baking paper or aluminum foil as base. Cool in refrigerator till it turns to solid
   3. Put on gloves, use teaspoon to scoop enough portions and re-shape it as ball-like with hand. You may insert any roasted nuts in each. I’ve inserted hazel nut.
   4. Coat with cocoa or green tea power immediately after shaped up and put on a cold plate.
   5. Put in refrigerator to make them harden.
   6. For green tea ones, coat with icing sugar as second round coating.

Tips:

    * If you find that the chocolate is too soft in the shaping process, stop for a while and put all the stuff in the refrigerator for 5-10 mins before you continue.
    * Reason to coat the green tea ones with another layer of icing sugae  is to reduce the extra bitterness from the green tea powder


Ref:

1) http://www.articlesbase.com/chocolate-a … 9461024403

2) http://en.wikipedia.org/wiki/Chocolate_truffle

3) http://www.thenibble.com/reviews/main/c … istory.asp

4) http://en.wikipedia.org/wiki/Ganache