Chef’s tip:
You can substitute almonds instead of pecans, if you wish. And watch it closely. If you cook them too fast, the sugars will burn but the nuts won’t be caramelized.
Auchentoshan Whisky Chocolate Truffles
Tracy Zizek, Executive chef and co-owner, Cafe de Ville, downtown
For a gift that’s the antithesis of something mass-produced, whip up a batch of Tracy Zizek’s boozy truffles, each delicately hand-rolled and coated in crunchy, bitter cocoa nibs. Inside, it’s the perfect contrast – dark, silky chocolate spiked with Auchentoshan Three Wood single malt Scotch whisky. “I like this whisky because it lacks that peaty, burning tire, thick smoke kind of flavour,” says Zizek.
Ingredients for about 30 truffles, depending on size
For filling:
- 6 tbsp heavy cream
- 2 tbsp glucose syrup
- 3/4 cup dark Callebaut chocolate
- 1 tbsp butter, soft
- 4 tbsp Auchentoshan Three Wood single malt Scotch whisky
For coating:
- 1 lb dark chocolate, tempered
- 2 cups crushed coca nibs
Directions:
In a pan add heavy cream and glucose syrup. Bring to a boil.
Pour mixture over 200 grams of dark chocolate. Let it stand for three minutes.
Stir in butter, and then the Scotch. Pour onto a cookie sheet and allow the mixture to sit in a cool, dry place for 24 hours to set.
Scoop out and level a tablespoon of ganache filling. Form into a ball and set aside. Repeat for rest of filling. Chill until set.
To coat truffles, place each ball on a fork and dip into tempered chocolate. Place coated truffle into a bowl with the cocoa nibs. Roll truffle around until coated completely.
Set on clean cookie sheet and allow chocolates to set for four hours. Serve immediately or freeze up to three months.
Chef’s tip:
Freeze truffles in metal cookie tins, set in single layers separated with parchment paper.
Balsamic Fig Compote
Corey McGuire, Executive chef, TZiN Wine and Tapas
Described as “magical” by one TZiN customer, Corey McGuire’s fig compote requires no wizardry and is surprisingly easy to make. On TZiN’s menu, this fig compote adds sweetness to the charcuterie and cheese board, and tanginess to the flourless chocolate cake. “But I also love it for breakfast, just smeared on toast,” says McGuire. Wrap up a jar with an antique silver spoon tied with twine, and share the magic.