Baking 101: Working With Sugars
Mini Brownie Tarts made perfect with great sugar!
Sugar is a staple in baking. For many recipes, besides a sugar replacer, you won’t be able Read More
How to Make Truffles Like a Pro
Dello Mano Belgian Chocolate Truffles
So you love truffles? Here at Dello Mano, we do too! Next to brownies, our truffles are all-time best-sellers. Well, everyone loves truffles. These wonderful and luxurious rounded chocolate-coated chocolate treats are really addictive, and are often given as gifts.
What are truffles?
Truffles are very rich and luscious chocolate balls made from ac chocolate ganache. They’re are often rolled in cocoa powder, and are named after a precious and very expensive truffle fungus because of their physical resemblance. Now, there are many versions of chocolate truffles, and aside from the traditional cocoa powder, they are also rolled in confectioner’s sugar or finely chopped nuts, and even spices like paprika.
Dello Mano’s hand rolled velvety dark chocolate truffles come in Classic Belgian Chocolate, Madison Mint and Strawberry flavours.
Of course, you can always order from our online store to experience handmade chocolate truffle at its best, but it is also enjoyable to make your own sometimes.
And in this article, we’ll make that part easier for you.
Making Truffles like a Pro
Making supremely rich truffles from scratch can be really fun. You can even make variations to a traditional recipe. But first, you’ve got to know how they are made. Basically, truffles are made from chocolate ganache. You will find several ganache recipes online and the main ingredients are too few to forget: heavy cream, chocolate and a bit of butter. Since there are only three, it is important that you choose quality ingredients, especially when it comes to chocolates. Here at Dello Mano, we only use the finest quality Belgian chocolate not just in truffles and brownies but in our cakes and other chocolate gifts as well. Dark chocolate is a popular choice for truffles because it offers an intense and really addictive chocolate flavour.
Once the ganache has cooled and has a pudding-like consistency, it is now ready to be moulded into small yummy balls. Do you think the work is done? Well, actually, you’re just starting. Below are some great tips to make homemade truffles that really stand out.
Dello Mano Truffles
- Finely chop the chocolate. You want to take time chopping the chocolate. This would ensure that it melts evenly and completely in the cream. Also, make sure that your butter is in room temperature, so again, it melts properly and evenly in the mixture.
- Take off the whisk. When making the ganache, do not use a whisk. Stir the milk and chocolate mixture using a rubber spatula. Whisking causes more air to incorporate into the mixture, which would result to crumbly, instead of smooth truffles.
- Work quickly. Work quickly with the ganache when shaping or dipping them. When your ganache gets a little warmer, it may lose it shape. If rolling in crushed nuts, cocoa powder, or chocolate sprinkles, do it immediately after dipping the truffle in the melted chocolate. This allows the coating to stick firmly to the truffle. You can try other coatings like desiccated coconut, coloured sugar crystal, chopped dried fruit, and many more.
- Let them sit. Leave your truffles to set after you dipped them into the melted chocolate and rolled in the coating. Place parchment paper in your tray to keep the truffles from sticking.
- Keep it airtight. Place your truffles in an airtight container, and store in the fridge. You can keep them for up to two weeks.
Truffles are really irresistible, especially if they are homemade. So the next time you make your own, do not forget these tips. You will absolutely love the result!
The Ultimate Brownie Cheat Sheet
Dello Mano Luxury Brownies
Use this ultimate brownie cheat sheet we’ve developed over our nine years of baking brownies to help you make the best brownies possible every time.
If you’re after satisfaction (not just fulfilling your brownie craving), homemade brownies are the gold standard. Nothing taste better than a batch of freshly made brownies made from scratch, using quality ingredients, and cut into perfection (plus the extra crumbs that are to die for!) Like these:
But when it comes to brownies, we don’t mess around. It isn’t enough that you’ve got the perfect recipe. The process is much more important. You could be doing a few little mistakes that are actually sabotaging the ‘could-have-been’ perfect brownies.
If you’ve tried many times and still trying to make the best brownies at home, you’ve come to the right place. Being the leading provider of premium luxury brownies in Australia, Dello Mano has a few secrets to share with you. After reading this post, you are sure to make your own perfect brownies at home!
We call this the ‘ultimate cheat sheet’ on brownies. Ready? Let’s get started.
Know what you want in a brownie.
You can’t just start baking right away. Remember that brownies come in different variations and to achieve the specific type and texture of brownie that you desire, there are going to be some tweaks in the recipe. So decide now. Do you want your brownies to be thick and fudgy? Do you want it cakelike? Or do you want it chewy? What about blondies? Fudgy brownies require less flour and no leavening like baking powder. On the other hand, cakelike brownies have more flour and leavening agent to produce a lighter and softer texture. Meanwhile, chewy brownies call for more eggs, a combination of chocolates, plus some cocoa powder.
Peanut Butter Truffles
Hand Made Peanut Butter Truffle Collection
We launched our Peanut Butter Luxury Brownies back in 2010 so we know just how tempting peanut butter and chocolate are for many of us. Given the huge popularity of Peanut butter so we thought we’d build on the Peanut Butter heaven concept by making this delicious and really simple recipe Peanut Butter Truffles we found scouring the internet.
Peanut Butter Truffles
Ingredients
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1 + 1/2 cups caster sugar
- 1/2 cup brown sugar
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1 can evaporated milk
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1/2 cup butter
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2 cups tiny marshmallows
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3/4 cup creamy peanut butter
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1/2 teaspoon vanilla
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350g dark or dark chopped
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2 teaspoons butter
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Finely chopped peanuts
Directions
- Butter the side of a medium heavy saucepan. In the saucepan, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.
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Continue warming until all ingredients have dissolved
- Remove saucepan from heat. Stir in marshmallows, peanut butter, and vanilla. Mix until marshmallows have melted (may need to return to the heat and whip thoroughly to combine). Transfer mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.
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Slowly stir in the marshmallows
- Line a large baking sheet with waxed paper or parchment paper. Shape mixture into 1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.
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Form Peanut Butter Truffles into small balls
- In a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place on a wire rack set over waxed paper. If desired, sprinkle with peanuts. Let stand until chocolate is set. Makes about 50 truffles.
Melt butter and chocolate together to prepare Peanut Butter Truffle Coating
Layer truffles between sheets of waxed paper in an airtight container; cover.
Set up ingredients ready to roll Peanut Butter Truffles
Store in the refrigerator for up to 2 weeks.
Dip Peanut Butter Truffle balls in the chocolate mix
Summer is fast approaching and everyone seems to be firing up their bbq. This simple peanut butter treat is easy to prepare and it can be done the day or days ahead, so it’s the perfect way to really chill out and relax with family and friends.
Place the Peanut Butter Truffles on a wire rack
Peanut Butter Truffles decorated
This recipe is a slightly modified version of that which first appeared on http://www.bhg.com/recipe/candy/peanut-butter-truffles/
Cocoa Powder : Your Questions Answered.
Cocoa Powder was once the “jewel” of the cocoa bean
What is cocoa powder?
When it comes to achieving a deep, dark chocolate flavour, good quality cocoa powder can be a wonderful addition to your recipe. Cocoa powder, which is widely used for baking purposes, is made from the cocoa solids. and can be used in everything from brownies to cakes.
Cocoa butter is usually around 50% of the cocoa bean and the remainder is Cocoa Solids or Cocoa powder. Chocolate production requires the addition of extra Cocoa butter to the natural occurring combination of Cocoa butter and Cocoa solids and hence there is a natural by- product of the chocolate industry, known as Cocoa Powder. An interesting Fun Fact is that the Cocoa Powder was once the jewel of the Cocoa Bean and the Butter almost considered scrap. Today of course it is very different and the prize of the cocoa bean is the cocoa butter.
How is Cocoa Powder made?
To produce the cocoa powder, cocoa nibs are ground to a paste. The thick paste is heavily pressed and the cocoa butter is removed. Once the cocoa butter is removed, the remaining cocoa solids are then processed by milling to produce fine unsweetened cocoa powder. Cocoa powder is usually around 20% fat.
Belgian cocoa powder is internationally known, and has been manufactured since the 17th century.
Cocoa powder is a natural source of an antioxidant called Flavonoids. These antioxidants are also naturally occurring in many fruits and vegetables and are thought to have very strong links to many health advantages. Flavonoids may offer several health benefits including the possibility of reducing blood pressure, anti-inflammatory and insulin resistance.
Natural or Dutch Cocoa Powder – what is the difference?
There are two types of cocoa powder – natural and Dutch. Natural cocoa powder is made from roasted cocoa beans that then go through a series of processes that eventually result in dry cocoa solids or cocoa powder. Dutch cocoa powder is made from beans that have been washed by a potassium solution that neutralises the acidity of the bean.
Natural cocoa powder has a lighter colour and tastes very bitter. Its intense chocolate flavour makes it a great choice for brownies, some chocolate cakes, and cookies. Natural cocoa powder is acidic, which when combined with baking soda, creates a leavening action that helps the batter rise as it bakes.
Dutch processed cocoa powder, also called alkalised unsweetened cocoa powder, is treated with an alkali for the purpose of neutralising its acids. This type of cocoa powder has reddish-brown colour and easily dissolves in liquids. The addition of alkali gives the chocolate a milder flavour. And because Dutch processed is neutralised, recipes that call for this type of cocoa powder normally requires baking powder for leavening, not baking soda.
Intensely dutched cocoa powder is known as Black Cocoa due to its intense black colouring.
How to use Cocoa Powder?
So you can see, it’s wise in baking things like brownies to be sure that you know whether your cocoa powder is Natural or Dutch, as the other ingredient combinations like baking powder and baking soda can be impacted. Take a quick look at your ingredient list on the pack of your Cocoa Powder. If there are signs of ingredients like potassium bicarbonate or potassium bromate then it is likely that your cocoa powder has been through a “dutch” process. If that is the case, then be sure to modify your recipe accordingly.
Just on the point of Dutch Cocoa. An interesting point to note is that a side effect of the Dutch process is that the natural antioxidant flavonoids mentioned earlier are significantly reduced.
We use Belgian Cocoa Powder to roll our Dello Mano Truffles and find that the balanced flavour profile and gorgeous deep red brown colour is a lovely finish to the product.
Dello Mano hand crafted Belgian Chocolate Truffles are finished with Belgian Cocoa Powder
Store cocoa powder in dry, dark pantry. It is best not stored in the refrigerator as it will pick up moisture and negatively impact your baking. Cocoa powder has a very long shelf life if kept dry and sealed with most manufacturers suggesting around 2 years.
It is important to note that sweetened cocoa powder or chocolate drinks contain other ingredients like sugar and should not be substituted for cocoa powder as it will most likely end in tears in the kitchen. 🙂
If you’re making a low fat dessert or brownie then cocoa powder is best used as it is lower in fat.
Which is the best cocoa powder to use in brownies you ask? – We say use chocolate. But for things like chocolate truffles then cocoa powder is the perfect decadent finish.
If you have a special recipe you’d like to share or tips on cocoa powder then please drop us a line in the comment section below.
Happy Baking.
6 Layer Caramel Cake
A delicious 6 layer caramel cake is perfect in this kind of weather. Here at Dello Mano we’re celebrating Caramel week so, how better to enjoy it than in 6 layers! We made this one at home last weekend and successfully getting us into the caramel zone.
Each layer is a delicious moist cake, not as dense as brownie but rather fudgy – cakey if that makes sense? The caramel we made was a lovely creamy version and I think totally up to you in terms of which recipe you use to prepare. The important part is just making sure the caramel consistency is enough to hold it firm between layers but just viscous enough to allow it to ooze when the cake is cut. We all need that little bit of theater at the cutting of an impressive layer cake 🙂 We finished the cake off with a little rock salt just to add a little spark in contrast to the overall caramel sweetness.
6 layer caramel cake – delicious!
White Chocolate & Cranberry Homemade Cookies
I once saw stand up comedienne Fiona O’Loughlin jokingly tell the story of being at home while her kids and husband were at school and work. In order to appear like she’d been busy all day, she told us that at 4pm in the afternoon she’d throw onions on a pan. She assured us all that this act would 1. have everyone assume that she’d been very busy all day and 2. that the aroma of cooked onions was so comforting that everyone was automatically calmed. I figured all jokes aside, with 5 kids she’d know how to calm a house!
Freshly baked white chocolate and cranberry cookies
Why You Should Give White Chocolate a Chance
Maybe it’s time to give white chocolate a chance? Or you not a fan? This week at Dello Mano we’ll celebrate White Chocolate in everything from Hot White Chocolate to Pancakes with White chocolate Mousse and fresh raspberries.
White chocolate looks different and doesn’t taste like regular chocolate. It doesn’t have the bittersweet taste that makes regular chocolates addictive. That’s because it isn’t really chocolate after all. But it does have a few selling points.
White Chocolate Pancakes with White Chocolate Mousse and fresh raspberries
Paris Est Amour: 3 Must See Chocolate Shops
PATRICK ROGER CHOCOLATIER
Patrick Roger is a chocolate artisan like no other. Patrick Roger is very involved in every step of chocolate making–from acquiring ingredients, developing flavor combinations, tempering the chocolates and sculpting! With a team of less than 15, Patrick Roger comes up with grand creations that are delectable and very detailed.
The clean lines of the Patrick Roger shops really give the chocolates the chance to pop. Don’t let your eyes fool you, those bees and chickens you will see on the shelves aren’t porcelain or glass—they’re chocolates too! Entering his store and getting a taste of the chocolates made us feel like being in Willy Wonka’s Chocolate Factory. It’s handmade love for sure!
The day we visited the Patrick Roger Paris store, a one tonne block of chocolate in the window had been carved to a huge elephant. Something really amazing to see!
If you are in Paris and you’re looking for a chocolate gift then you will not be disappointed.
Flavor suggestions: anything with lemongrass, Sichuan peppercorn, pralines and caramels
Locations: Paris and Belgium click here for directory. We’ve vistied both and they are equally exciting.Read More
Let’s Talk About Food…Good Food
Dello Mano Premium Hand Made Cakes
We all love to eat, that’s a fact. These days, we don’t just eat to survive—we enjoy the food, many of us have developed discriminating taste buds for distinct flavors and we seem to be more aware about the issues surrounding food. Read More