Today’s recipe comes from the kitchen of Cocoa Dulce’s Beth Tully.
6 ounces 57% bittersweet chocolate—tempered
6 ounces fresh goat cheese—room temperature, softened
½ c. dried cranberries—chopped
1 teaspoon vanilla
1 cup finely chopped pistachios
6 ounces tempered chocolate for dipping
- Mix goat cheese and chocolate until well-blended. Add cranberries and vanilla. Using a teaspoon, scoop and roll ganache into bite-sized balls. Hand-dip in additional tempered chocolate and roll in chopped pistachios.
- Store in refrigerator. Bring to room temperature to eat. Makes approximately 40 truffles.
Microwave Chocolate Tempering
Chocolate must be carefully tempered (or pre-crystallized to achieve the luster, proper melting properties, and stability of quality chocolates). The technique is quite easy if practiced with care and patience.
Here is a quick method to achieve a beautiful temper to your chocolate without specialized equipment. Chocolate may be melted in the microwave. The cooking time will vary with the kind of microwave and the amount of chocolate.
- Place the chocolate in a microwave-safe plastic container. Chocolate should be broken up; it will melt faster and more evenly in small pieces.
- Microwave on high for one minute. Stir.
- Use rubber spatula to coax remaining soft pieces to melt. Continue to stir and if necessary, continue microwaving in 5-10 second increments until melting is complete.
- Chocolate should appear smooth, shiny and free of bubbles, grainy consistency or lumps. The melted chocolate is in temper and ready to be used!
- Heat SLOWLY! Do not overheat. Even though it seems as if the chocolate is melting too slowly, 5 seconds will make a significant difference!
- White chocolate will melt slower than milk chocolate
- Dark chocolate the slowest
- Use high quality chocolate for all cooking projects—the better the ingredient, the better the results.