This book brings new approaches to understanding chocolate and chocolate desserts. Learn how to distinguish between fine chocolate and imitation chocolate, and two different methods of tempering chocolate. It is a collection of exquisite recipes that can be found in fine dining and renowned chocolate shops from around the world. You can confect these recipes with simple techniques in your very own kitchen with families and friends.
Port Wine Truffles
Yield: 55 - 65 pieces
Preparation time: one hour
Ingredients:
600 g 4 cups, 60% dark chocolate in pistole forms or choped into small pieces
360 g (1½ cups) ruby port
180 g (¾ cup) 35% cream
70 g (⅓ cup) unsalted butter
65 g (4 tbsp) corn syrup
Place the dark chocolate couverture in a food processor.
In a saucepan, heat cream, ruby port, butter, and corn syrup to 70°C (158°F). Pour over the dark chocolate couverture and mix in the food processor until a smooth emulsion is obtained. Let set in a bowl at room temperature.
Fill dark chocolate shells with ganache. Let set for couple hours before sealing the opening with pre-crystallised dark chocolate couverture.
Bonbons can be kept at room temperature for one week.
Tip: You can substitute ruby port with Bailey's, Banyuls, or Maury.
Derrick Tu Tan Pho is an esteemed Master Chocolatier who began his apprenticeship in Montreal, Canada. His passion and dedication led him to earn a diploma in Bakery & Pastry from the Institut de Tourisme et d'Hôtellerie du Québec (Montréal Culinary School) with a focus in chocolate, confectionary and ice cream. In 1989, Pho was the first to be awarded Apprentice Chocolatier of the Year and continued to excel in his field where in 1994 he was recognized as one of the Ten Best Pastry Chefs in Montreal. Further on in his career, he was a member of the gold-winning Team Quebec for the Frankfurt Culinary Olympics held in Germany. Team Quebec brought home gold for the categories of sugar, chocolate, wedding cakes and dessert presentation. Pho also studied in France with the renowned Meilleur Ouvrier de France, MOF, Joël Bellouet and attended the prestigious École Lenôtre, Plaisir.
Throughout the 1990’s, Pho was an Ambassador for Cacao Barry and participated in numerous events and demonstrations. His attention to detail and his passion for teaching soon led him to hold a position at a renowned hospitality college in Toronto. He later joined Costco Canada where he spearheaded the set up of their first chocolate shop at the Woodbridge branch in Ontario followed by a second one in Laval, Quebec. Pho eventually brought his formidable gifts to a prestigious hotel group in the Niagara Region, creating some the most exquisite confections in the region.
In 2005 Pho became the Director of the Chocolate Academy in Canada. Despite his busy schedule traveling across North America teaching classes, performing demonstrations and offering technical advice, he was also in charge of setting up the Chocolate Academy in Chicago, which opened in 2008. Pho occasionally does radio interviews across Canada and was recently a guest on BreakfastTV. He was also featured in an episode of “Glutton for Punishment” on the Food Channel Canada. Creator of the Canadian Intercollegiate Chocolate Competition held at Humber College, in Toronto in 2010 and 2011, Pho also oversaw the Canadian selection and coaching for the 2011 World Chocolate Masters took place in Paris, France. He continues to share his talent through classes and demonstrations in Canada, the United States, Caribbean, the United Kingdom, and Switzerland.