This recipe uses a brew from a Canadian brewery called Unibroue. There Belgian-style black ale is mixed with butter and Belgian soft sugar to create a Chambly Noire Beer Brittle for Chocolate Beer Truffle or Beer Bark. This beer has flavors of roasted coffee, chocolate, clove and a little licorice. This Beer Brittle can then be broken into small ‘broken glass’ pieces and added to melted chocolate, and added as a filling to make a texturally rich, while intensely flavored Chocolate Beer Truffle. This recipe can also be used to create a Beer Brittle, coated in chocolate to become a Beer Bark or coated in chocolate and toasted nuts to become a Beer Roca. To learn more about chocolate and Making Chocolate Beer Truffles, check out the blog post.
Take a sheet or cookie pan and use a Silpat Non-Stick Silicone Baking Mat or lightly butter the bottom of a half sheet tray. In a heavy saucepan, preferably copper-core or triple-ply constructed, add butter, sugar and beer; heat over medium heat. Stir continuously until the mixture comes to a boil, dissolving the sugar completely. Stop stirring the candy mixture and let the temperature come to 300°F | 149°C on a candy thermometer or a Infrared Digital Laser Thermometer; it will turn a rich, brown, caramel color. If any sugar crystals form on the sides of the pan, take a pastry brush, dip in water and paint just above the surface of the candy to dissolve. The whole candy-making process will take about 25 minutes. Pour out onto the prepared sheet pan, spreading out to an even thickness. Salt can be sprinkled evenly over the surface of the candy, to get that 'salted caramel' experience.
To use this recipe for Beer Brittle: break up the large cooled sheets of beer candy into bite-sized shards. It can be eaten as is. Store the Beer Brittle in an airtight container or sealable bag.
Beer Bark Directions:
Melted Chocolate can be added to the top of the hot large sheets of Beer Brittle, cooled then broken up into pieces. Or the shards can be dipped into tempered chocolate to make a chocolate coated beer brittle.
Chocolate Beer Truffle 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 in the molds until hard; refrigerating the mold will speed this process.
Chop the cooled beer brittle finely with a sharp knife into small coarse sand size pieces. Transfer the brittle to a bowl, adding enough tempered milk chocolate to fully coat all the pieces, when mixed together with a spoon. Pour into the prepared molds and let set for 10 minutes. Again, refrigerating the mold will speed this process. Top each shell with more tempered chocolate to seal each truffle, scraping off the top of the mold to coat evenly. Refrigerate the molds until the truffles are fully 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 Chambly Noire Beer Brittle Ganache 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.
This recipe can be doubled or tripled. Add chopped chocolate to the bottom and top of the brittle, encrusting with toasted and chopped pistachios, cashews or almonds to create a Beer Roca.