Chef Christine Boerner's Rose Truffle

Chef Christine Boerner's Rose Truffle
Lauren Saria

This week we've been talking with Chef Christine Boerner of The Baker's Daughter. A chocolatier and pastry chef, Christine told us earlier how much it takes for her to get ready for the most chocolate-y of all holidays: Valentine's Day. Today, she gives us a peak at her recipe for Rose Truffle.

Rose Truffle

Makes about 240-250 truffles

300 grams of milk 50 grams of OP Rose (I buy loose-leaf teas. I use a local supplier, Souvia.)

Bring to a boil and let sit for 11 minutes Press out, drain tealeaves and really press out all flavor/water

Mix 150-gram gianduja (a hazelnut paste) 50 grams hazelnut 50 grams sugar 50 grams dark chocolate Puree all ingredients until it forms peanut butter-like consistency

Zest two grapefruits and juice two grapefruits (should make about 150-160 grams of juice) Mix with gianduja

Cook milk with rose essence and add gianduja-grapefruit paste Boil together Add 450 grams milk chocolate and 100 grams of butter, stirring in slowly

Let rose ganache cool in triangular forms overnight

Hand dip in chocolate

Follow Chow Bella on Facebook and Twitter and Pinterest.

Chef Christine Boerner's Rose Truffle
Lauren Saria
Use Current Location

Related Location

miles
The Bakers Daughter

111 E Dunlap Ave
Phoenix, AZ 85020

602-997-7850

www.thebakersdaughter.net


Sponsor Content

Newsletters

All-access pass to the top stories, events and offers around town.

  • Top Stories
    Send:

Newsletters

All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >