White Chocolate Goat Cheese Truffles Three Ways By Cedric Barbaret

(This recipe appeared in the Winter 2023 issue of Pastry Arts Magazine)

These truffles were inspired by the fall season – I wanted to use products from the land, with a focus on a hearty ingredient such as goat cheese, which complements the sweet and silky white chocolate. Adding coatings such as red beet, praline and curry powder adds complexity, yet the flavors remain harmonious.

35% Zephyr White Chocolate Goat Cheese Ganache Base

• 160 g heavy cream
• 144 g plain fresh goat cheese
• 210 g 35% Zephyr white chocolate

1. In a saucepan, bring the cream and cheese to a boil. Add the white chocolate and mix with an immersion blender. Cool the mixture to 90˚F (32˚C) and pour onto sheet. (When making the curry flavor, infuse the cream with 1.5 g curry powder. For the beet flavor, infuse with 22 g red beet powder.)

2. For each truffle, shape 6 g of the base into a ball, then roll in coating of choice.

COATINGS

Plain

Coat truffles with Cacao Barry praline grains that have been slightly ground.

Curry

• 250 g snow sugar
• 12 g Madras curry powder
• 1.25 g yellow coloring powder mixed with 2 drops water

Combine ingredients and coat truffles with mixture.

Red Beet

• 250 g snow sugar
• 50 g dry beet powder
• 2.5 g red coloring powder mixed with 2 drops water

Combine ingredients and coat truffles with mixture.