Ingredients:
125g J.D. Gross (74% cocoa)
125g J.D. Gross Madagascar (46% cocoa).
100ml boiling water
Green & Blacks 70% cocoa powder (optional)

Equipment:
Heatproof bowl
Saucepan
Balloon whisk
Spatula
Tea towel
Shallow container approx 20cm x 12cm
Small tray or dinner plate
Airtight storage container
Teaspoon or melon baller

N.B: Melt the chocolate over a saucepan of simmering water as it’s more controlled than microwaving which is liable to burn the chocolate if you’re not very careful.  Be sure to add boiling water not cold water to the melted chocolate or it will become grainy. Also, if you use chocolate with a higher cocoa content, you may need to add more water – see below.

Here’s What You Do:
Put the kettle on to boil.

Pour boiling water into the saucepan and set the bowl on top, making sure the bowl doesn’t come into contact with the water and place over a medium high heat.

Press the chocolate still in it’s wrapper, against the side of your work counter. Snap at intervals down the length of the bar and tip the broken chocolate into the bowl.

Once the chocolate has melted, add 100ml’s boiling water and whisk until the chocolate is dark, thick and glossy and you can just about leave an imprint if you trace your initials (see image). If they’re pronounced, the mixture’s too thick, so add a splash more boiling water.

Pour the chocolate into the container and refrigerate for 1 hour or until set.

Using a teaspoon or melon baller, scoop up the chocolate and place on a tray/plate sprinkled with cocoa. With cool hands, shape into truffles before rolling in cocoa.

Store in an airtight container.

Variations :
Try adding one of the following into the boiled water:
A pinch of chilli or Chinese 5 spice
A grinding of cloves or cardamom
Finely chop a few balls of stem ginger
Finely grated orange zest

Coming up next week… Salmon En Croute

Tags: dark chocolate, water