Audio By Carbonatix
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.)
We’re thankful for you. Are you thankful for us?
We feel thankful for our staff and for the privilege of fulfilling our mission to be an unparalleled source of information and insight in Phoenix. We’re aiming to raise $30,000 by December 31, so we can continue covering what matters most to this community.
Help us continue giving back to Phoenix.
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
