The Polls are open… Please vote for my Fennel Pollen Salted Caramel Chocolate Truffles…
Marx foods always has some fun new contest for adventurous foodies. This was no exception. I was sent an assortment of products and had to make something with chocolate incorporating at least one of them. Opening the package was like Christmas: two types of peppers, a vanilla bean, coconut sugar, fennel pollen and candy cap mushrooms.
I disregarded the peppers and vanilla bean for this challenge because they are always paired with chocolate. I wanted something different! I had never tried coconut sugar and loves the subtle caramel flavor. I felt that chocolate would overpower it so I’m going to save that for its own special dessert. That left me with fennel pollen and candy cap mushrooms… what to do… how about… Fennel Pollen Salted Caramel Olive Oil Chocolate Truffles…
They were good… the fennel pollen and salt work together to give you a great surprising hit of flavor with the chocolate… turns out fennel pollen and chocolate do go well together… Please vote for me over at Marx Food.
Fennel Pollen Salted Caramel
(for good instructions on how to make caramel)
1/2 cup sugar
1/3 cup heavy cream
2 tablespoon butter
1 teaspoon sea salt
1 teaspoon fennel pollen
1. In a sauce pan, heat the sugar over medium until it begins to caramelize stirring occasionally.
2. When the sugar becomes caramel colored and is all dissolved, slowly pour in the cream. Be careful because it will boil and sometimes splatter. Continue stirring until it has been fully incorporated. If the caramel seizes up a little, continue to stir over the heat until it is liquid again.
3. Remove from heat and stir in the butter, salt and fennel pollen.
Salted Caramel Chocolate Truffles
(adapted from Tartine)
1/2 pound dark chocolate chocolate, chopped
1/3 cup heavy cream
2.5 tablespoons olive oil
Fennel Pollen Salted Caramel, cooled by pourable
Cocoa powder (for rolling)
1. Heat the heavy cream in a sauce pan until it begins to bubble.
2. Pour over the chocolate and stir until melted.
3. Mix in the olive oil.
4. Stir in the salted caramel.
5. Set in the fridge for at least an hour to become solid.
6. With a spoon or melonballer, spoon out about a tablespoon of the ganche and roll it into a ball. Roll in the chocolate cocoa powder.
P.S. Marx Foods supplied the fennel pollen and other contest ingredients mentioned in this post.
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