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Cedarwood and cassia-bark truffles

by Paul A Young
  1. Cedarwood and cassia-bark truffles
Item 1 of 1
  • Petit four
  • easy
  • 40
  • 60 minutes
★ ★ ★ ★ ★
Not yet rated

Cassia bark, often referred to as Chinese cinnamon, is more robust in flavour than the cinnamon sticks one normally uses. This makes the spice ideal for imparting bags of flavour into chocolates, as Paul A. Young does here. He also includes cedarwood essential oil for an extra touch of earthiness - add less oil for a milder flavour. To make tempered chocolate, follow our how to temper chocolate article

First published in 2015
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Ingredients

Metric

Imperial

Cedarwood and cassia-bark ganache

  • 25g of cassia stick, or cinnamon sticks
  • 150g of light muscovado sugar
  • 300ml of double cream
  • 100ml of water
  • 250g of Venezuelan 72% dark chocolate, broken into pieces
  • 5 drops of cedarwood essential oil

For the coating

SAVE RECIPE

Method

1
Add the sugar, cream and cassia sticks to a pan, bring to the boil and simmer the mixture for 2 minutes. Remove from the heat and allow to cool completely
  • 150g of light muscovado sugar
  • 300ml of double cream
  • 25g of cassia stick, or cinnamon sticks
2
Add the water to the mixture and bring to the boil. Place the chocolate in a large, heat-proof bowl and strain the liquid into the bowl, whisking continuously to melt the chocolate
3
Add the cedarwood oil to the mixture and stir well to incorporate. Leave the ganache to cool, then allow to set in the fridge for at least 2 hours
  • 5 drops of cedarwood essential oil
4
Remove the ganache from the fridge and roll into small, evenly-sized balls
5
Pass the cinnamon, icing sugar and cocoa powder through a sieve and mix to combine with some cocoa nibs in a large, shallow bowl. Carefully dip the truffles in the tempered chocolate before rolling in the spice mix to coat. Leave the truffles in the spice mix to set before removing
First published in 2015
Paul A Young

Paul A Young is ranked as one of the world's leading chocolatiers, conjuring up confectionery that is original, artistic and, above all, wonderfully tasty.

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