Chocolate Caramel Truffles with Champagne

Ingredients:

• 500 g milk chocolate, chopped
• 600 g milk chocolate, recrystallized*
• 150 g of heavy cream
• 2.5 tbsp invert sugar or corn syrup
• 1 tbsp grape liqueur, such as grappa (made from grape pomace)
• 60 g softened butter
• 150 grams of champagne
• Special equipment: truffle mold for 50 pcs.

Preparation:

1. ChocolateMelt the crystallized chocolate in a saucepan and completely fill the truffle molds. Then pour the chocolate back into the saucepan. The mold cavities will be coated with chocolate. Wipe the molds clean between the cavities and refrigerate. As the chocolate begins to set, after about 5 minutes, it will shrink, allowing you to remove the mold from each cavity, ready for further use. Leave the chocolate in the molds.
2. Creme dulce de leche (homemade caramel)Bring the champagne and cream to a boil in a small saucepan. Fill a blender with the hot cream, chopped chocolate, and syrup, and blend until smooth with an immersion blender. Stir in the grape grappa and butter. Let cool until the mixture sets and resembles fondant.
3. TrufflesWrap the caramel in a piping bag and fill the chocolate hemispheres, smoothing them out with a spatula. Clean around the indentations and press together the mold. Refrigerate overnight.
4. After the time has elapsed, remove the finished "cabochons"—the chocolate will now stay put at room temperature. Serve.
   
   Note *
   
   When working with chocolate, it's important to create a uniform, glossy mass that's viscous but not thick. To achieve this, the chocolate must be properly tempered.
   
   

   How to Temper Milk Chocolate in the Microwave

   
   Heating chocolate at 43-46°C produces a glossy surface when it hardens. There aren't many ways to do this, but we'll cover the most suitable for home cooking.
   
   One of the easiest ways to melt chocolate is to chop it into small pieces and then microwave it in a glass bowl for 30 seconds on high power until most of the chocolate has melted. Remove from the microwave and stir; the heat will melt any remaining pieces. Then, cool the chocolate in an ice bath to 27°C (80°F). The working temperature when reheated will be 29-30°C (85-86°F).
   
   Another method is called "callets." Partially melt the chocolate in a double boiler, whisking until smooth. Then add the callets for coating; you'll need 1/4 of the original amount of chocolate.
   
   The classic method is suitable for those with a work surface. Melt the chocolate in the microwave or over a double boiler. Pour two-thirds of the mixture onto a granite work surface. Using a spatula, scrape down the chocolate and mix until it reaches the desired temperature of 27°C (80°F). When it starts to thicken, add it to the remaining unmelted chocolate. This will lower the temperature of the entire mixture.
   
   Before using, check the quality of the chocolate with this simple method. Dip the edge of a paper into the chocolate. If done correctly, the chocolate will harden within 5 minutes and develop a shiny film. This means the cocoa butter molecules have formed a crystalline structure upon cooling, allowing the chocolate to achieve its confectionery value.