CACAO BEAN BITTERSWEET CHOCOLATE TRUFFLES

Reprinted with permission from the book Truffles by Dede Wilson and published by Harvard Common Press. Available in bookstores.

(55 pieces)

Cacao beans, from which we get all of our wonderful chocolate, are now available to the consumer in a raw form. Called cacao (or cocoa) nibs, they look like tiny brown nuggets similar in shape to kasha or buckwheat groats (small vaguely triangular shapes about the size of a grain of rice). Cacao nibs are not sweet but they have an intense chocolate flavour unlike any other product. In this recipe they are steeped in the cream to add flavour, are found in the ganache to add texture (you will need Sharffen Berger Nibby Bars) and are chopped and used as a topping.

For this recipe you will need:

• 1 c heavy whipping cream
• 1/4 c + 4 teaspoon cacao nibs, divided Dutch-Processed Cocoa
• 55 small fluted paper cups, optional
• 10 oz Scharffen Berger Nibby Bar chocolate (they come in 1 ounce bars), divided, (8 ounces finely chopped, 2 ounces in rough chunks)

Place cream in two-quart wide saucepan; add 1/4 cup cacao nibs to the cream. Heat over medium heat just until it comes to a simmer. Remove from heat and let sit for 10 minutes; strain out nibs and discard. Reheat to a simmer, remove from heat and immediately sprinkle 8 ounces chocolate into cream. Cover and allow it to sit for 5 minutes; the heat should melt the chocolate. Stir very gently (you don't want to incorporate air) until smooth. If chocolate isn't melting, place saucepan over very low heat and stir until smooth, but take care not to let it get too hot or burn. Pour mixture, now called a ganache, into a shallow bowl; cover with plastic wrap and allow it to cool at room temperature, preferably overnight, or until firm enough to roll. (You may refrigerate ganache until it is firm enough to roll, about 4 hours). Place remaining chocolate and nibs in bowl of food processor fitted with metal blade. Process by pulsing on and off until both are finely ground but not powdery (they should retain some texture); place in a small bowl. Coat your hands with cocoa and roll ganache into 3/4- to 1-inch balls. These should be as round as possible, but do not fret about them being perfect. Toss truffles in chocolate/nib coating. Place in fluted paper cups, if desired, and serve at room temperature. Truffle Tips: Scharffen Berger Cacao Nibs are available through mail order and at Whole Foods stores nationwide. When in San Francisco, don't miss the tour of the Scharffen Berger facility.

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