|Milk couverture, 37%, chopped or coins|
|Dark couverture, 63%, chopped or coins|
|Unsalted butter, softened|
|Milk chocolate truffle shells|
|Milk couverture, 37%, tempered, for dipping and capping|
|Cocoa powder or ground hazelnuts, for garnishing|
1 Warm the sugar in the oven at 400&F/204.4&C.
2 In a pot over medium heat, warm the honey and melt the sugar in small batches until it turns medium amber.
3 Place the cream in a separate pot. Split the vanilla bean, scrape out the seeds, and add the pod and seeds to the cream. Bring to a boil over medium heat.
4 Slowly strain the cream into the caramelized sugar and stir to combine.
5 Combine the chopped milk and dark couverture. Pour the hot caramel mixture over the couverture, and set aside undisturbed for 1 minute.
6 Using a spatula, stir in small circles at first, then gradually in wider circles to form a ganache.
7 Cool the mixture to 90&F/32.2&C. Blend in the butter using an immersion blender to create a smooth, shiny ganache.
8 Cover with plastic wrap and let cool to 86&F/30.0&C.
9 When the mixture reaches the proper temperature, place in a pastry bag with a small hole cut in the tip and pipe into the shells. Let set overnight at room temperature.
10 Cap the truffles with the milk couverture once the ganache has completely set.
11 Coat the truffles in the milk couverture by hand.
12 Before the couverture sets, roll the truffles in cocoa powder or ground hazelnuts. Let set at room temperature.
13 Store in an airtight container at 57& to 61&F/13.9& to 16.1&C in a dark, dry place.
© 2011 All rights reserved. Published by Wiley.