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Dorian Isenberg Of J. Dorian Chocolatier in Dallas Helps Design A New Chocolate Line

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For the past year Dorian Isenberg, owner of J. Dorian Chocolatier, has been consulting on a new chocolate line called Chocolanté, created by Puratos Chocolate, sister company to the producers of the popular Belcolade, “The Real Belgian” chocolate. Isenberg is just back from the unofficial chocolate capitol of the world, Kenosha, Wisconsin, where the new product was unveiled.

In Kenosha, Isenberg was selected as one of the “Key Opinion Leaders” for “combining the traditional Belgium chocolate techniques with the taste profile of the American Consumer.” Oh, I could so go there, but I’ll leave it all up to you. Use your First Amendment right to comment while we still have it. Jump if you love recipes.

Hennesy Paradis Cognac Truffles
Recipe courtesy Dorian Isenberg

Ganache center
12 oz Chocolanté 60% dark chocolate, chopped finely
5 oz heavy whipping cream
1 oz Hennessy Paradis Cognac liquor

Coating
21 oz liquid Chocolanté 60% dark chocolate, tempered

Using a ladle, fill molds with tempered chocolate. When they are full, empty the excess back into the bowl of chocolate. The inside of the molds should be evenly coated with chocolate. Wipe the lip of the molds clean and place them upside down on a wire rack over a baking sheet to drain. Once the chocolate starts to harden, about 5 minutes, use a wide pastry scraper to clean the edges of each cavity. This is important because when the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep if from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate harden.

Place the cream into a small saucepan and heat to a boil. Add the Hennesy Paradis Cognac. Pour the hot mixture over the chopped chocolate and blend until smooth by hand or with an immersion hand blender. Allow the mixture to cool (~26C/80F) until it has a thick consistency (thick enough to pipe). Place the mixture in a piping bag and pipe it into the chocolate-filled molds. Let set overnight. Close the bottom of the molds by applying tempered Chocolanté 60% dark chocolate with an offset spatula. Scrape clean. Allow to set. When the chocolate has set, remove the truffles from the molds. Store in a sealed container at room temperature for up to six weeks. Truffles do not need to be refrigerated.

Yield about 30 truffles

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