bake - July/August 2021 - 58

formula of the month
Yield: 40 pieces
Rum adds a slight kick to these unique beetroot
truffles seasoned with turmeric.
Ingredients
* ½ cup (120 grams) cooked red beets (not
pickled)
*
1 cup (220 milliliters) heavy or whipping
cream
* Pinch of turmeric
* 14 oz. (400 grams) Guittard dark chocolate
58% wafers
* 1½ tbsps. (25 grams) unsalted butter,
softened
*
*
3 tbsps. (45 milliliters) local honey
3 tbsps. (45 milliliters) XO Rum
* Cocoa powder or beetroot powder for
dusting
Instructions
Blend the beets in the bowl of a food processor
until smooth and heat in the microwave a little.
In a small pan add the turmeric to the cream
and bring to the boil, remove from the heat, then
pour over the chocolate and stir until the chocolate
has fully melted.
Mix in the warm beet purée, honey and rum;
blend until completely smooth. Place mixture in
the fridge to firm up, about 2 hours.
To shape the truffles, dip a melon baller or
teaspoon in hot water and scoop up balls of the
mixture, then drop the truffles onto greaseproof
paper. Or lightly coat your hands in cocoa powder
and roll the truffles between your palms. You
could also use a piping bag before the mix has
set to pipe rounds onto greaseproof paper.
Drop the truffles into cocoa powder or powdered
beetroot and roll around until fully covered,
place the truffles in a wire sieve and gently
shake off the excess powder.
Store in the fridge in an airtight container for
three days, or freeze for up to a month. Defrost
in the fridge overnight before serving.
58 < JUL-AUG 2021 | bakemag.com
BEETROOT & RUM CHOCOLATE TRUFFLES
RECIPE FROM GUITTARD CHOCOLATE COMPANY, IMAGE BY ©ALLEKO - STOCK.ADOBE.COM
http://www.bakemag.com

bake - July/August 2021

Table of Contents for the Digital Edition of bake - July/August 2021

bake - July/August 2021 - Intro
bake - July/August 2021 - 1
bake - July/August 2021 - 2
bake - July/August 2021 - 3
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