DARK CHOCOLATE TRUFFLES
Intense but light dark chocolate truffles
Sift the flour, bicarbonate of soda and salt. Cream the butter and sugars until fluffy. Beat in the egg and yolk, one at a time. Add sifted mix to the paste. Add the chocolate chips. Cover and leave in fridge for a couple of hours
Preheat oven to 170 C. Form dough in balls and place on plaque lined with baking paper but leave enough space between them. Bake for about 10 minutes. For soft cookies, take out of the oven as soon as
the cookies are golden brown around the edges.Take the cookies and paper off the plaque to cool.
Keep safe from relatives and neighbours, fingers licking is allowed, even encouraged
GINGER AND ALMONDS NOUGATINE
Crunchy buttery almond thin
Ingredients for 1kg
90g Glucose syrup or corn syrup or golden syrup
60g Candied ginger
5g Pectine or jam setting sugar can be used
335g Sliced almonds
Tempered dark chocolate 70 % for enrobing
Preheat oven to 200 degrees C. Combine butter with glucose and ginger pulp in a heavy bottom saucepan and melt over heat until 50 degrees. Mix sugar and pectine in to saucepan away from the heat and put in sliced almonds. Transfer to cold mixing bowl to assist cooling.On a flat oven tray lay one sheet of greaseproof paper on top spread 250g of mixture and roll out flat by placing another sheet of greaseproof paper on top and using a rolling pin to spread mix flat between sheets. Remove top sheet and place tray in oven. Bake on tray at 200 degrees until golden brown and remove from oven.
Allow to cool completely. Once cooled, break up by hand into rough 30 mm size pieces. Dip into dark tempered chocolate to fully enclose and lay on greaseproof paper to cool.