Indulge in these rich and velvety Valrhona chocolate truffles, created by Kate Fay for our event with Albert Roca of Forvm. A touch of Forvm Cabernet Sauvignon vinegar adds a delicate acidity and unexpected depth, bringing dimension and balance to this luxurious chocolate treat.
Makes approx. 24 truffles
250g Valrhona dark chocolate fèves
⅓ cup full cream
1 Tbsp Forvm Cabernet Sauvignon vinegar
Valrhona cocoa powder, to coat
Add the chocolate and cream to a heat proof bowl and place over a pan of gently simmering water. Melt chocolate, carefully making sure it has no contact with the water. Once melted, whisk chocolate and cream together until smooth and stir in the vinegar. Pour the mixture into a small square or rectangular tray lined with baking paper and refrigerate for a few hours, or overnight, to set.
Once set, cut into 24-25 squares and leave at room temperature for approximately one hour to soften. Roll each square into a small ball, about the size of a cherry. Place truffles on a tray lined with baking paper, and return to the refrigerator to firm up.
Scatter some cocoa in a shallow dish and roll the truffles, a few at a time, coating each one in cocoa.
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