Chocolate Macadamia Truffles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 444 cal. | (21 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 35 g | (140 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 1.1 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 787 mg | (20 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 36 g |
Ingredients
- Ingredients
- 400 milliliters Whipped cream
- 1 Vanilla bean
- 1 Cinnamon stick
- 1 pc Orange peel
- 800 grams Couverture (dark)
- 330 grams Macadamia Nuts (unsalted)
- red peppercorns
Preparation steps
Line a flat pan of approximately 20 x 30 cm (approximately 8 x 12 inches) with parchment paper. Pour the cream in a saucepan. Cut the vanilla pod lengthwise, scrape out the marrow and put in the cream along with the pod, cinnamon stick and orange zest. Bring to a boil, then remove from heat and let stand for about 30 minutes.
Meanwhile, chop the chocolate coarsely. remove 150 grams (approximately 5 1/2 ounces) and melt over a hot water bath. Remove the melted chocolate from the water bath and stir in an additional 150 grams of chopped chocolate. Let set for 3 minutes. Then again put on a water bath and liquefy while stirring. Put half of chocolate into a candy mold and spread thin with a brush. Set the rest of the melted chocolate to the side.
Remove the cinnamon, orange zest and vanilla pod from the cream and reheat cream without boiling. Pour in the remaining chocolate to and stir until it is melted. Do not boil under any circumstances, because the chocolate will clot.
Pour about 1/3 of the truffle mixture into the mold and smooth. Then distribute macadamias evenly. Distribute the rest of the truffle mixture and smooth. Solidify about 1 hour in the refrigerator.
Put the rest of the chocolate over a water bath to liquefy. Pour on the candy and quickly smooth. Sprinkle with red peppercorns and chill about 30 minutes in the refrigerator.
Then loosen the candy from the mold and place it on a board. Run a large knife under warm water to warm. Dry knife and cut the candy into pieces about 4 x 10 cm (approximately 1 1/2 x 4 inches).
