Billington Triple Sweet Truffles from Paul A Young – Limited Edition Truffles & Recipe

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Billington Triple Sweet Truffles from Paul A Young – Limited Edition Truffles & RecipeBillington’s unrefined sugar has partnered with leading chocolatier, Paul A Young, to create an innovative and indulgent treat; the limited edition Billington’s Triple Sweet Truffles. Theses delightfully tasty truffles are available from Paul A Young’s London-based stores and make an excellent gift for a foodie friend or chocolate connoisseur. What better treat than something made with good quality sugar. Remember, fake brown sugar has molasses sprayed back on and Billingdon’s is real brown sugar – awesomely brilliant stuff.

Billington’s Triple Sweet Truffles are made with the finest ingredients, including their trio of unrefined sugars to make a stunning caramel. I can’t imagine anything better than Paul’s caramel and making it with these three sugars must be amazing but due to an amazingly bad back I have this amazing sugar but cannot make them. I need help… but on to the recipe!

Billington’s Triple Sweet Truffles by Paul A Young Recipe

Ingredients:
For the Ganache
250mL water
75g Billington’s Unrefiled Light Muscavado
125g Billingdon’s Molassas
500g Michel Cluizel 50% Madagascan milk chocolate or milk chocolate of 40% and above cocoa percentage, chopped into very small pieces

For the coating
300g 70% cocoa solids dark chocolate – Valrhona Guanaja or other preferred dark chocolate
150g 100% Cocoa solids Madagascian dark chocolate
100g Billington’s dark muscovado

To roll the truffles
50g cocoa powder

Billington Triple Sweet Truffles from Paul A Young – Limited Edition Truffles & RecipeMethod:
For the Ganache
1. Bring the water, molasses and light muscovado to a simmer, until all the sugar has melted
2. Pour on the chopped chocolate and whisk well until very smooth and thick
3. Pour into a food container and allow to cool, then refrigerate for at least two hours

To roll the truffles
1 Once your ganache is set, scoop out nuggets of the ganache to your required size and place on to a parchment-lined tray
2 Using the cocoa powder to dust your fingers, so the ganache doesn’t stick, roll the ganache into even balls. Place back onto the sheet and pop back into the fridge for half an hour

For the coating
1 Chop both the chocolates into small pieces and mix together in a glass or metal mixing bowl
2 Place on a pan of very hot water, but not boiling, water, making sure the bottom of the bowl does not touch the water. Melt for at least an hour, mixing occasionally. This will give you a good and even melt on the chocolate and the finished result will be smooth and silky

Tempering your chocolate
Be brave and work swiftly. If it goes wrong, lumpy or sets too quickly, you can re-melt your chocolate and start again, so nothing is wasted. Practice makes perfect.
1 Melt the chocolatefor at least an hour, using the same method detailed above. The chocolate should be at 55C – you can check this with a digital thermometer. Take the chocolate off the heat and wipe the bottom of the bowl to remove any water.
2 Pour the chocolate onto a marble or glass slab, leaving a small amount in the bowl (about a quarter)
3 Spread the chocolate across the slab with a pallet knife then scrape back into the middle of the slab, this can be a bit tricky at first but keep going as it won’t take long to master. Repeat this process until the chocolate on the slab has cooled to 27C
4 Once at this stage, quickly scrape the chocolate back into the bowl with the warm remaining chocolate and mix well. The temperature of the chocolate should now be at 31/32C, which is the working temperature, meaning you can coat, mould and create anything from the chocolate.
5 Dip the end of the pallet knife into the chocolate and allow it to set. If it is smooth and shiny, then you have tempered chocolate.

Finishing your truffles
1 Using your fingers, dipped in the tempered chocolate, roll the truffle to put a thin layer of chocolate around the ganache.
2 Once they are set, repeat the process and before the chocolate sets sprinkle the dark muscovado on top on the truffle. They will set quickly, within a couple of minutes, and then they are ready for you to indulge.

So give it a shot and send me your pictures and comment on how you go on below!

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About Judith Lewis

Editor and chief blogger at Mostly About Chocolate. Expert SEO. Judge at the Academy of Chocolate Awards, International Chocolate Awards and UK Search Awards.

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