Extra Dark Chocolates

Here is the recipe for making delicious extra dark chocolates.

Ingredients

• 200 g of extra dark chocolate (at least 70% cocoa)
• 25 g of unsalted butter
• 50 ml of fresh cream
• Cocoa powder as needed for coating (optional)
• Whole roasted hazelnuts (optional)

Preparation

1. Start by breaking the dark chocolate into small pieces and place them in a heatproof bowl.

2. In a saucepan, bring the fresh cream to a boil. Once it boils, pour the hot cream over the dark chocolate and let it rest for a minute so that the heat can soften the chocolate.

3. Add the butter, cut into small pieces, to the bowl with the chocolate chunks and hot cream.

4. Stir gently until the chocolate and butter are completely melted and a smooth and homogeneous ganache is formed. If necessary, you can put the bowl in a double boiler to help the process.

5. Allow the ganache to cool at room temperature for a few minutes, then place it in the refrigerator for at least 1-2 hours, until it has hardened enough to form balls.

6. Once the ganache is solid, use a teaspoon or an ice cream scoop to take portions and shape them into balls with slightly damp hands or while wearing disposable food-safe gloves.

7. If you wish, you can roll each chocolate in cocoa powder to coat it completely, or insert a roasted hazelnut inside each chocolate before coating.

8. Arrange the chocolates on a tray lined with parchment paper and leave them in the refrigerator until they are firm.

9. Keep the chocolates in the refrigerator until it’s time to serve them.

Curiosity

Dark chocolates are a timeless classic, perfect for gifting or enjoying in moments of pure pleasure. Extra dark chocolate is rich in flavonoids, compounds known for their health benefits, always in moderation.