The Bruin or Belgian Brown Ale is a wonderful beer style, rich with a strong malt backbone, notes of toffee, caramel and a delicate yeast complexity. When making this into a Beer Caramel, I wanted to enrich the already flavorful brew, with complimentary flavors. This is how the Bruin Beer Caramel Truffles Infused with Ginger, Cinnamon and Orange Peel came about. Orange and ginger are naturally great flavor combinations, while adding the cinnamon slightly enhances the phenolic elements from the yeast. This truffle is a exciting addition to a box of chocolates. To learn more about chocolate and Making Chocolate Beer Truffles, check out the blog post.
Makes: 1 cup caramel
Bruin Beer Caramel Truffles Infused with Ginger, Cinnamon and Orange Peel
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This recipe infuses a Bruin style Belgian beer with orange, ginger and cinnamon, creating a luscious Beer Caramel for Chocolate Beer Truffles.
In a heavy-bottom pot over medium heat, add the Belgian Bruin, cream, sugar, corn syrup, salt, ginger, orange zest and cinnamon stick. Stir with a wooden spoon until the sugar has dissolved. Remove the spoon and let mixture come to a boil. Once the mixture is boiling, do not stir with the spoon, as sugar crystals can form, causing the caramel to become grainy in texture. Cook the mixture slowly until the temperature comes to 230°F | 110°C, then remove the pot from the heat and let cool. Once the temperature is around 120°F | 49°C, remove the cinnamon stick and transfer the caramel can be added to a pastry bag or Ziploc Freezer Bag.
To Make Bruin Beer Caramel Truffles Infused with Ginger, Cinnamon and Orange Peel Directions:
Fill the chocolate molds with tempered bittersweet | dark | semisweet | milk chocolate, filling each shell until full. Tap on the counter to remove any potential air bubbles. Pour the chocolate out, back into it's tempering container. Let the chocolate set, refrigerating the mold will speed this process.
Place a small pinch of minced crystallized ginger into each mold. Pipe the Bruin Beer Caramel into chocolate lined molds until almost full. Once all the molds are filled, take a moment to remove any strings of caramel that have crossed the chocolate border of each mold. If not removed, this can cause the caramel to leak out of the inverted finished truffle. Tap the mold to remove any air pockets and chill until the caramel is hardened. Top with the same tempered chocolate to seal and tap again, removing any air bubbles and helping seal each truffle shell. Refrigerate until the chocolate has set.
On a clean work surface, turn the moulds upside down and tap them on the countertop, to help the truffles pop out of the mould. Transfer the Chocolate Beer Truffles filled with Bruin Beer Caramel Truffles Infused with Ginger, Cinnamon and Orange Peel to a airtight container or candy box, lined with White Glassine Paper Candy Cups. Store in a cool, dry place. These truffles will last for 2 months under these conditions.