Friday, July 12, 2013

Tea-Infused Truffles: Kathy Wiley, Poco Dolce

It's no secret that Kathy Wiley is one of the most creative chocolatiers around. She created Poco Dolce Confections in 2003 as a small San Francisco baking company specializing in regional Italian pastries. Within a year, she discovered a passion for creating hand-made chocolates with unique and exciting flavors. Having a predilection for more savory foods, Kathy experimented by finishing a piece of bittersweet chocolate with a sprinkling of Grey Sea Salt (also known as Sel Gris.) Poco Dolce's bittersweet chocolate "Tiles" were born.

I love, love, love her Tiles, especially the Aztec Chile. I've reviewed the tiles in the past. Since then, Poco Dolce has added so many different fabulous chocolate confections--more Tiles, of course, but also Toffee, Bars, Caramels, Brittle and Drinking Chocolate. Can you say, "Died and gone to Heaven?" The name Poco Dolce literally translates from Italian as "not too sweet" or "just a little sweet." Applying this idea to their products, Poco Dolce's ongoing mission is to stay on the "savory side of sweet."

So I'm thrilled to post this wonderful recipe and video from Kathy. No time to make your own (but it doesn't take very long!)? Buy chocolate confections at Poco Dolce and other fine chocolate specialty shops.

Dark Chocolate Tea Truffles

5 oz heavy cream
10 oz finely chopped Poco Dolce bittersweet chocolate
1 heaping tbsp of your favorite tea leaves
4 oz bittersweet chocolate (to melt for coating)
2 cups cocoa powder (for coating your truffles)

1. Place the 10 oz of finely chopped Poco Dolce chocolate (or other bittersweet chocolate) in a heatproof bowl.
2. Heat the cream until just beginning to simmer. Remove cream from heat.
3. Add 1 heaping teaspoon tea leaves to the cream.
4. Allow to tea and cream to steep covered for 7 minutes, stirring occasionally.
5. Strain the cream through a sieve over the finely chopped chocolate.
6. Whisk the cream into the chocolate until all visible lumps are gone and mixture is glossy.
7. Pour the mixture into an 8x8 pan lined with parchment paper.
8. Let set in a cool place for 4 hours or overnight (if overnight cover the pan.)
9. Once cooled, cut the mixture into 1" squares or scoop and roll into 1" balls. Put the 2 cups cocoa powder in a separate bowl.
10. Melt the 4 oz chocolate for coating in the microwave, stopping to stir every 10-15 seconds.
11. Using a fork, dip and completely cover one truffle at a time in the chocolate and roll & coat in the cocoa powder.
12. Leave in the cocoa powder a few minutes until the chocolate has set.
13. Repeat with the remaining truffles.
14. Keep in an airtight container for up to 2 weeks.



SissySees said...

Oh my. I'd make these tonight if I had heavy cream!

Harbinger said...

I have to say I'm not familiar with the Poco Dolce brand of chocolate. What percent of cocoa is it?

Janet Rudolph said...

Janet, you can actually use whatever dark chocolate you'd like.. and whatever percentage cacoa. I usually use a 70%.