We're not really big on Valentine’s Day in our house but Charlie is partial to a spot of cooking and since Daddy Moo stopped eating meat we have had to start being a lot more adventurous in the kitchen. In Japan, the tradition is for women to give the men chocolates, rather than the other way around. And it’s not only partners who get gifts – chocolates are offered to male friends, colleagues and relatives too.
Japanese food company www.yutaka.london challenged us to re-create a range of manly truffle recipes including Japanese Curry. They’re coated in toasted panko breadcrumbs with sugar and cinnamon and the truffle itself has a warm hint of curry, making it a delicious treat. The recipes designed to appeal to a male palate are:
Miso Caramel - think salted caramel with a twist
Cinnamon Curry – a spicy truffle with crunchy, toasted panko
- Yuzu Soy – yuzu and soy give this a sweet and salty appeal
I'd forgotten how easy it was to prepare truffles so simple Charlie was able to do this no problem. We shall definitely be making more and adding truffles to our cooking repertoire.
Truffle Recipe :
Truffle ingredients – makes approximately 30 – 36
200g dark good quality chocolate
60ml double cream
80g unsalted butter
Method for all truffles :
In a double saucepan (or a Pyrex bowl in a saucepan), place chocolate, butter and cream. Heat through slowly until smooth whilst whisking. Remove from heat and divide into 5 equal portions, adding the various flavourings to each individual portion as below. Place in the fridge to set – overnight if possible.
Filling & coating ingredients :
Miso caramel sauce filling :
50ml double cream
1 tbs Yutaka Miso
100g milk chocolate – gently melted for coating.
Miso caramel flavouring method :
Put sugar and water in a heavy bottomed saucepan, stir and leave on a medium heat, stirring occasionally, until caramel in colour. Carefully add double cream (it will hiss a little) and whisk whilst off the heat, add miso paste and whisk thoroughly until smooth. Add 2 tbs of miso caramel sauce to the remaining truffle mixture. The remainder of the sauce Olive hijacked by dipping apple pieces in it as a super tasty snack. I was so surprised how delicious the miso caramel was. I'm a massive miso fan and love nothing more than a bowl for lunch I'd never have thought to use it as a baking ingredient but miso caramel is going to be a great quick sweet fix.
We also didn't coat the truffles in chocolate and then leave to cool so they had a hard outer shell, instead we opted for cocoa powder and chocolate flakes which we covered a chopping board in and then simply rolled the truffles on. Out of all the mixes the miso was the nicest to work with. However it didn't firm up hard like the rest so in hindsight the hard chocolate coating may have worked a little better.
Cinnamon Curry flavouring :
1 tsp of Yutaka Japanese Curry block mixed with hot water
50g of Yutaka Panko Breadcrumbs mixed with 3 teaspoons of sugar & 2 teaspoon of cinnamon toasted in oven until golden brown
We diluted the curry block and then added to the truffle mixture to taste. I don't like curry so this was left in the capable hands of Charlie who added a lot of curry then proceeded to drink the left over with a spoon! The Panko breadcrumbs were a bit hit and miss, nobody could decide if they liked the cinnamon combination. Megan however loves Katzu Chicken Curry so has her sights set on making this next.
Yuzu Ponzu :
1.5 tsp Yuzu Ponzu
Flaked milk chocolate for coating
This mixture was a little harder to roll in your hands and started to kind of melt, I found it much easier to roll over the chopping board that was covered in cocoa powder and chocolate flakes.
As it's Nanny Moo's birthday, Charlie and I filled some pirate cake cases with the various truffles and placed inside a party box, which created a lovely little gift. These manly truffle flavours went down really well and even Olive who is a fuss pot enjoyed trying them. This is a perfect cooking activity for making gifts for both Mother's and Father's Day too.