music
music
music
music
my name is Galit and I'm a food scientist
and chef, pastry chef and a chocolatier
and I love chocolate and we share the same passion grammar now
so Graham tell us what you do
hello I'm Graham and I'm a chocolatier chef
and I manufacture chocolate truffles here in Lake Centrance
there's 40 different varieties of French classic chocolate truffles
dating back to 1882 that my great-grandmother bought back through a winter of my grade to Australia believe it or not
and found it in 1990 in a sea chest
and here we are today making chocolate truffles and sharing the passion of chocolate
beautiful so what are you going to do?
you're going to use dark chocolate
and I'm dipping a rum and raisin truffle
which is four truffles equal to one center drink
and I'm going to decorate them with a white chocolate coloured with red powder
fantastic and I would like to briefly touch base about what is chocolate and what is it made from
so chocolate is made from cacao beans and that's how they look like
a little bit like almonds
and inside the cacao beans I'm quite happy to mention them
you have this dark center
and that's going to be what chocolate is made from
let's start with the dark chocolate
dark chocolate basically made from the cacao beans
and the cacao beans actually has cocoa butter and cocoa powder
so that's what you can extract from the cacao beans
so to make our dark chocolate what we need is the cacao beans
that's represented by cocoa butter and cocoa powder
and we love our sugar so we add some sugar
so that's the ingredients that dark chocolate is made from
so Graham show us how you dip your
so what I'm doing I'm just putting dark chocolate into a bowl
heated from with hot water
just so it keeps at the right temperature
so it doesn't go cold and loses our glossiness
so we scrape that into there
so when it gets cold actually what's happening is that the cocoa butter
will start to get harder
and then it will be difficult to dip them in the chocolate
so that's the reason why we need the water bath with the chocolate
so also with that as it does get colder
it does really affect the shininess and the glossiness of what you might be trying to make for the day
so keeping an eye on your temperature of your water as well at the same time
so you can trim it and decorate in time
so what we've got we've got a pre-molded truffle
that's been set for about six hours
and we dip it into the chocolate
and we sort of, with that it's running too much
and then whereas it sits at the bottom
it leaves a nice platform
and after that we trim that
and so it has an eight character about it
beautiful
so basically what you're doing while you are keeping your chocolate warm
you are ensuring that your chocolate is still tempered
so basically your cocoa butter which is, this is all about tempering basically
your cocoa butter contain the correct crystals
the one that will give you this gloss on your chocolate and a bit of a snap
that's the other characteristic of really good tempered chocolate
so that's what we are after
so that's beautiful
and you mentioned that you're going to decorate them with white chocolates
and red colours
so this is a rum and raisin so we're just doing an R
and also which is important to, not to say if you, depends on the texture
of what you want to achieve with your chocolate or your decoration
if you leave it too long and you do it after the chocolate is set
the chocolate, what you decorate with will just chip off
and when you're going to eat it, it will all break away
so you really want it to join together
so basically you are using both of them when they are not tempered
not dry or not as a glue to each other isn't it
so you have your dark chocolate still sticky
still a bit warmish and your white chocolate with the colour
can actually stick to the top of your truffles
because if it will get solidified and you have a really dry surface
that is not sticky, your R, the red R will just chip out
and won't stick to it
and then your association of eating a great truffle won't be quite there
and white chocolate is actually different than the dark chocolate
and when you look at both of them
it is quite clear to see why
and I can show you why
because in your dark chocolate you have cocoa powder
which is the dark colour that gives you this lovely dark deep brown colour
and white chocolate does not contain the cocoa powder
and that's why it kept so nice and white
and basically the white chocolate is made from sugar obviously
because we love our sugar
chocolate is always sweet
and then we have the cocoa butter that is extracted from the cocoa beans
and we don't use the cocoa powder
so that's why we keep the white colour
and the other things that we have in the white chocolate is milk powder
so that's why white chocolate always have this milky characteristic flavours in it
so that's why it's white chocolate
and this is what's the truffle at the end of the time
when it's trimmed and decorated
and we just trimmed with a nice sharp knife
so that it displays it nicely
so there we go
fantastic so it looks so nice and delicious
can I try one?
yes please
it looks so yummy can I?
oh yes please bite in
it's a very smooth texture that flows through
and I can really taste the rum in it
very nice
very good yes
and with the rum to the connection with the chocolate
it just blends in quite smoothly
so it is real rum, it has been burnt off
and it just blends really quite well
beautiful
lovely to learn about your chocolates
love them
and the white chocolate truffles today
