Madeira is a fitting tipple to add to this sea salt chocolate truffle recipe, as it too has a relationship with the sea. Centuries ago sailors discovered that white wine from the island of Madeira would transform in to a dark, richly flavoured wine after weeks of the sun beating down upon the deck and the gentle rocking motion of the ship on the waves. This inspired a style of fortified wine that has complex flavours of raisins, walnuts, coffee and spices, which marry beautifully with the caramel notes in the high-cocoa milk chocolate. The delicate flakes of our pure sea salt help to accentuate these flavours and cut through the richness.

Recipe note:

There’s no need to create extra washing up by melting the chocolate over a bain marie (as many recipes suggest), so long as you are careful to never let the pan get too hot once the chocolate has been added. Use a low heat and take your time, and you will be rewarded with a delicious recipe with minimal fuss.

MAKES 15 TRUFFLES:
200g Green & Black’s Milk chocolate
30ml Sweet madeira
30ml Water
2g Pure Halen Môn Sea Salt
100g Cocoa powder for dusting

Place the madeira, water and sea salt in a small saucepan and bring to just below simmering point. Remove from the heat. Break the chocolate in to pieces and add to the saucepan, stirring continuously until smooth. If after a minute of stirring you still have unmelted pieces of chocolate, place the saucepan back on the heat for 10 seconds before removing and continuing to stir. Repeat if necessary. Pour the smooth mixture in to a bowl and leave in the fridge until fully set, minimum 6 hours.

Sieve the cocoa powder in to a large bowl and set aside. Remove the truffle mix from the fridge, and use a teaspoon to scoop out pieces and roll in your hands before dropping in to the cocoa powder. Roll the truffles in the cocoa powder until completely covered, and keep in the fridge until ready to serve.

To serve, remove the truffles from the fridge and shake off the excess cocoa powder, 3 or 4 truffles at a time. Place on a serving plate and allow to warm up slightly for 20 minutes. Enjoy!

Brandt Maybury, Co-founder of Tastehead – a food product development and consultancy agency

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