6:30AM, my annoying alarms are buzzing off the chain… Its finally Friday morning and getting out of bed today is no where as easy as the last. As I managed to drag my feet around my bedroom to disable all 4 alarm clocks, I start to reminisce on the day gone by.
Number 1 on my speed dial is the ingenious Chef Eros, he is going to kill me for calling him this early but a girl’s gotta do what a girl’s gotta do. His line rings “Morning Afolabi”… “Morning Tolu, quick one… Am off to work now and before I walk into the building, mind sharing with me the recipe you’ve got planned for Afrolems?”
Chef Eros: “It’s a Surprise… My lips are sealed” and before I can put my manipulative skills to work, the line cuts”
Whilst the Government insists that I must participate in NYSC, my love for chocolates and my chocolate making business sprouts new branches. My day job had me sprinting across floors getting documents signed…@mysokolad? The orders are pilling up. Quick run to the toilet to call the Culinary HQ for update on my orders… I dial 08095566770 on my iPhone, wait for it to connect but am not surprised that the first three times I tried, I got a busy response. Finally! It’s my turn…phone rings… “Gooood morning! Your are through to Culinary Inc., My name is Kelvin, How can I help you?”…. “Kelvin, its me Afolabi, what’s the update on our orders”…. “Oh morning Afolabi, thank God you called, We are almost out of Dreamy Marshmallow in white chocolate shell, any chance you could make some more during your break?”
At this time my brain starts racing… I have no more marshmallows? My break is only an hour during which my partner and myself have to be at Radisson Blu for a meeting with Management and I have no Marshmallow? What shall I do?
Its break time, as am trying to race out of the building, My boss comes by my desk, hands me a pile of tasks to perform and just as he’s about to leave, he turns round and says… “Did I mention how nice you look in that dress today?”…. Errrr! Awkward!!! Finally get to my meeting, close the deal, jet off to the grocery store, grabbed bags of marshmallows to be dipped in our rich Belgian White chocolate. As I head to check out, my eyes could not but notice the deliciously looking fresh strawberries and the succulent bananas winking at me.
The next thing that came to mind where those smoothies I used to get with my bestie from Tealicious over on Calhoun Street in Houston. With crazy cravings kicking in, I decided why not have that great smoothie taste in my chocolate and with that, I came up with my own version of a strawberry banana smoothie truffle. My Strawberry banana smoothie truffle recipe is infused the sweet taste of strawberries, radiant flavor of bananas and for a twist, shredded coconut.
Generally speaking, truffles are easy to make as long as the general steps in making them are followed. There is really no limit to what you can use as a filling flavor, but in order to make the best truffles, ensure that your fillings are not too overpowering.
When I make my strawberry banana smoothie truffle, I use fresh bananas and strawberries and blend them into a puree with a food processor. For the purpose of this recipe, I’m using ingredients and techniques that will enable you to make these mouth-watering truffles at home.
Yield: about 3o truffles
Stainless steel or glass bowls
Ice cream scoop, teaspoon or piping bag
Baking tray or cooling rack
6 oz. Sokolad Belgian milk chocolate
1/8 tsp. Banana essence
½ tsp. Strawberry essence
Vanilla essence (optional)
1/3 cup heavy whipping cream
3 tbsp. Coconut flakes
Salt (a dash)
To finish truffles
4 oz. of Sokolad Belgian milk chocolate (tempered)
5 tbsp. Coconut flakes
¼ cup Chopped strawberries
- Obtain 6 ounces of Sokolad Belgian milk chocolate (replace with a brand like Ghiradelli) and chop the chocolate into small pieces. Place in a stainless steel or glass bowl. *Remember, the higher the quality of chocolate you use, the better the flavor of your final product. *
- Pour heavy whipping cream in a stainless steel pot. With your stove on medium heat, bring whipping cream to a boil until bubbles appear on the sides. This is called scalding.
(If using a strawberry and banana puree, strain them into the whipping cream with a sieve)
*Be Careful not to let it bubble in the middle, as this will over cook the cream*
- Pour heated cream into chopped chocolates. Let sit for 2 minutes and then stir well.
- Stir in small circles from the inside out
- To avoid your chocolate seizing, (yes my lovely readers, chocolate seizes if any form of moisture gets into it, rendering it stiff, grainy and useless) let your ganache cool to 34 °C (Using a thermometer) and add strawberry and banana essence. Stir in small circles, from the inside out.
- Add chopped coconut into the mixture and stir. The finished ganache should be smooth and shiny.
- Cover with cling film and let it set at room temperature overnight. If you are in a hurry, place in a refrigerator till firm.
- With an ice cream scoop, scoop out the firm ganache and place on a parchment paper lined tray.
- Place back in the refrigerator for 5 minutes
- Roll the ganache by hand to create nicely rounded balls. You want your balls to be about 1.5 inches in size.
- *Chocolates are very messy and will melt very fast. I recommend wearing gloves to roll the ganache. *
- Place the ganache back in the refrigerator for another 5 min to firm up, as the heat from your hands will make them soft.
Note: You will have to work very quickly for the next two steps
- With your dipping fork, dip the chocolate into your tempered chocolate (read how to temper chocolate below
- Coat immediately with coconut and strawberry and place on parchment paper to set.
How to temper chocolate:
- Place 75% of 4oz. of tempered chocolate in a stainless steel bowl.
- Using a double boiler method, place stainless steel bowl over your stainless steel pot in medium heat, making sure the water does not touch the bottom of the bowl.
Note: be careful that water or steam doesn’t go anywhere near your chocolate. One drop and your chocolate will seize.
Melt the chocolate to 45 °C. Let cool down for 10 min and then slowly add the remaining 25% of your 4 oz. of chocolate until you get your chocolate to 31 °C
Note: If your chocolate has lumps, use your immersion blender to mix the chocolate. This will cause the lumps to melt. In absence of an immersion blender, put your chocolate back on the double boiler for 10-20 seconds
- Test to see if your chocolate is tempered by dipping the tip of a knife into the chocolate and letting it sit for two to three minutes. If its smooth and firm to touch after a few minutes then you have just tempered chocolate correctly and should give yourself a pat on the back
Serve your homemade chocolates at a dinner party or amongst friends… No one will ever believe you made these yourself. Better still, give them as a gift and make someone special very happy.
Best served with Baileys Irish cream or Tequila.
Email: firstname.lastname@example.org or call 08095566772 should you have any questions, comments or thoughts about this recipe or to indulge your senses in a box of our premium Belgian Chocolates.