Chocolates by Bernard Callebaut

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Chocolates by Bernard Callebaut

Meet "Chocolates by Bernard Callebaut" of Lake Oswego, Oregon, Grand Prize winner at the 1998 International Festival of Chocolate in Roanne, France. Bernard Callebaut continues to produce the finest quality chocolates in the Belgian tradition. They have the world's most mouth watering, deliciously healthy chocolates and exquisite gift items available for both individual and corporate orders. Each chocolate has an average of 50 calories per piece, with organic ingredients and 0 Trans fat. They were even kind enough to give you all a recipe for truffles that you can make at home.


Chocolates by Bernard Callebaut

440 Fifth St.
Lake Oswego, OR 97034
503.675.7500
www.bernardcchocolates.com/


Easter Chocolate Truffles

makes 14 generous sized hot cross bun truffles
45g (@3T) unsalted butter, chopped coarsely
250g (@ 2.5 cups) wonderful dark chocolate from Bernard Callebaut, chopped coarsely
1/2 cups (80ml) thickened cream
1 t. glucose
1 t. ground cinnamon
1 t. ground mixed spice
1/4 cup saltanas, finely chopped
200g (@1c) wonderful Dark Chocolate from Bernard Callebaut, melted for dipping
100g (@1/2 c) Bernard Callebauts White Gourmet White Chocolate, melted for the crosses.



How to put it all together.

1. Place the butter and your gourmet Chocolate by Bernard Callebaut in a medium sized microwave safe bowl.

2. Microwave on medium power for 1 minutes. Stir then continue to microwave on medium power at 30 sec. intervals. Continue until chocolate has just melted. This should not take more than 2 minutes.

3. Add the cream and the glucose. Mix through until combined and smooth. Stir through the spices and sultanas.

4. Cover and chill until thick enough to roll easily into a ball.

5. The easiest way to make the bun shapes would be to use a small ice cream scoop.

Place the Easter bun shapes on a baking tray lined with non-stick baking paper. (An ice cream scoop that holds about 1t. of water works well). Chill the balls until quite firm.

6. Dip the Easter buns into your melted Gourmet Dark Chocolate from Bernard Callebaut, shake off the excess and leave to drip on a wire rack.

7. Take the truffles off the wire rack just before the Chocolate sets and place them on a clean sheet of non-stick baking paper.

8. Pipe a cross with your White Gourmet Chocolate from Bernard Callebaut over the top of each chocolate truffle.

Leave to set.

9. The truffles are now finished. Cover and store in the refrigerator.


These Easter chocolate treats can be made a week in advance as long as you keep them chilled.