Fruition Chocolate’s Olive Oil–Sourdough Truffles

In this recipe, Fruition’s Bryan Graham uses his Hispaniola bar, made with cocoa from the Dominican Republic, but it works well with any fruity chocolate. Also be sure to use high-quality extra-virgin olive oil (think Spanish); since it’s one of only a few ingredients, it makes a big difference here. You can use store-bought breadcrumbs instead of making your own, but be sure to get fresh and preferably locally made ones instead of the packaged-and-preserved variety.

Excerpt from Megan Giller's book Bean-to-Bar Chocolate: America's Craft Chocolate Revolution.

October 23, 2017

Ingredients

  • 8 3/4 ounces (or roughly 2 ½ cups) dark chocolate (70% percent cocoa), chopped
  • ¾ cup plus 5 teaspoons extra-virgin olive oil
  • 1 pound dark chocolate (70% percent cocoa)
  • 6 slices sourdough bread

Instructions

For the ganache, temper the chopped chocolate. Stir the oil into the tempered chocolate and blend well (preferably with an immersion blender, but by hand will work too). The ganache will be very liquidy. Place in the refrigerator and let chill for 2 to 4 hours, until it’s firm but not solid.

Line a baking sheet with parchment paper. Transfer the ganache to a pastry bag and pipe into quarter-size balls on the baking sheet. As you pipe, keep the bag about 1/4¼ inch above the paper so it doesn’t touch or stick to the paper. Cover the balls with plastic wrap and place in refrigerator until firm, 1 to –2 hours. Using your hands, roll each rough ball into a more-rounded ball. Some people like to wear gloves here, because this step is kind of sticky and messy. (Sorry, not sorry.) Place in the freezer overnight to harden.

The next day, when you’re ready to finish the truffles, preheat the oven to 325°F (163°C). Cut the sourdough into 1-inch chunks and place on a baking sheet. Toast in the oven until dry, about 20 to 30 minutes. Let cool. Cover a baking sheet with parchment paper. Pulse the toasted bread in a food processor until you have small crumbs, then pour the crumbs onto the lined baking sheet, spreading them out evenly. Temper the chocolate for the coating. Line a second baking sheet with parchment paper. Take the truffles out of the freezer and drop them, one at a time, into the warm tempered chocolate. Using a fork to guide it, roll the ball over once so that it’s completely coated in the melted chocolate. Balance it on the fork, bouncing or shaking it lightly to remove any extra chocolate, then wipe the bottom of the fork against the edge of the bowl to remove any remaining extra chocolate.Roll the ball in the bread crumbs to coat. Transfer to the lined baking sheet.Let the truffles sit at room temperature until the chocolate coating is set., which should take 5 minutes or less. Enjoy!

Ingredients

  • 8 3/4 ounces (or roughly 2 ½ cups) dark chocolate (70% percent cocoa), chopped
  • ¾ cup plus 5 teaspoons extra-virgin olive oil
  • 1 pound dark chocolate (70% percent cocoa)
  • 6 slices sourdough bread
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