Artisan truffles and spices, which they love, Part XIV - star anise

Star anise is a capsule very unique star-shaped seeds from a small evergreen shrub of medium size that is a member of the magnolia family derivative. Grown mainly in the south of China, Japan and Vietnam, is widely used in Asian cooking, and to a lesser extent, an aspect in many Indian dishes as well. Star anise is also one of the most important ingredients ingredients in most chai tea recipes, too. It has a very strong licorice flavor and aroma similar to anise seedsstronger. The assertive flavor of this spice is ideal for unusual recipes for dark chocolate truffles is strong enough to withstand even the highest percentage of cocoa is chocolate. In fact, it's better to have a prudent and moderate hand when you add ground anise for each dish, including chocolate truffles, because they could easily overwhelm the formula and then throw the whole balance.

As always, add the purchase of spices in chocolatetruffle recipes, all efforts on the special flavor in it will find the entire form, as all the spices will lose it quickly punched in a few days or even minutes in some cases after grinding. Therefore, whole star anise pods always be bought, or broken into pieces when you can find them ... not on the ground. Star anise also benefit from a light roast before grinding, so if your recipe for 2-3 whole pods and fry in a hot, dry pan for a couple ofMoments of toast and begin to release the essential oils. Once you can smell hints of licorice (2 minutes maximum) to start them out and put the pod in a coffee grinder. Grind a bit 'but not too well, so you master the latest. Then about 200 grams of 70% or more chocolate chop until very fine. Place the chopped chocolate in a bowl and set aside. Then about 100 grams of good fresh, local cream in a heavy-bottomedSauce pan, add the pieces of toasted star anise. Bring the cream and spices to a sunburn of the skin, and then immediately pour through a mesh sieve to remove the spice, right in the chopped chocolate. Let the hot cream to chocolate and sit for a minute, then stir together until smooth with a rubber spatula. After GAIN is very smooth, about 30 grams of unsalted butter at room temperature, add and mix until it is shiny. After the chocolate setsa firm, but the optimal consistency, use two teaspoons of small quenelles elegant form. Drop the truffles directly into a bowl with the chocolate into fine powder, then sift the truffles. Place the star anise truffles on a serving dish and serve them well with some nice creamy Chai or strong black tea for a sophisticated presentation that inspires you!