Caramelized Cocoa Nibs in Imperial Stout Chocolate Beer Truffle

The rich chocolate flavors from fermented, peeled and cracked cacao nibs are mix with the other roast and coffee flavors from an Russian Imperial Stout  in this recipe.  The beer is mixed with sugar, boiled, creating a wonderful syrup that coats the cocoa nibs, then they are baked, caramelizing the cocoa nibs in that beer syrup, that makes an incredible filling for  Chocolate Beer Truffles.  To learn more about chocolate and Making Chocolate Beer Truffles, check out the blog post.

Makes: 1/2 cup filling

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Feb 2009 | Issue #25

Caramelized Cocoa Nibs in Imperial Stout Chocolate Beer Truffle
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Using a Russian Imperial Stout to create a syrup, that is then used to coat and caramelize cocoa nibs. These Caramelized Cocoa Nibs in Imperial Stout can be then used as great filling for Chocolate Beer Truffles.
Servings Prep Time
1/2 cup 5 minute
Cook Time Passive Time
10 minute 30 minute
Servings Prep Time
1/2 cup 5 minute
Cook Time Passive Time
10 minute 30 minute
Caramelized Cocoa Nibs in Imperial Stout Chocolate Beer Truffle
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Using a Russian Imperial Stout to create a syrup, that is then used to coat and caramelize cocoa nibs. These Caramelized Cocoa Nibs in Imperial Stout can be then used as great filling for Chocolate Beer Truffles.
Servings Prep Time
1/2 cup 5 minute
Cook Time Passive Time
10 minute 30 minute
Servings Prep Time
1/2 cup 5 minute
Cook Time Passive Time
10 minute 30 minute
Ingredients
Servings: cup
Units:
Instructions
Caramelized Cocoa Nibs in Imperial Stout Chocolate Beer Directions:
  • In a medium-sized pot with a thick-core bottom, add the Russian Imperial Stout and sugar; bring to a boil over high heat. Stir to fully dissolve the sugar. Once the syrup is boiling, reduce heat to medium to prevent burning. Using a candy or laser thermometer, cook until the temperature hits 200°F | 93°C; this will take about 10 minutes. Add the cacao nibs and stir to evenly coat. Cook the nibs for 5 minutes. The temperature should be around 212°F | 100°C - 215°F | 102°C.
  • Pour the syrup and nibs onto a sheet tray lined with a Silpat or parchment paper. Let cool to room temperature.
To Make Caramelized Cocoa Nibs in Imperial Stout Chocolate Beer Truffles:
  • 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.
  • Using a spoon, scrape up about half a teaspoon of the syrup and nibs. Then, placing some softened butter on your hands, roll into little balls. Add the individual balls to each bittersweet lined truffle molds. Top with extra dark chocolate to seal the truffle. Tap the mould on the countertop to remove any air bubbles and help the chocolate fill around the caramelized cacao nib balls. Place in the refrigerator and let set until the chocolate is fully hardened, 30 - 40 minutes.
  • On a clean work surface, turn the molds upside down and tap them on the countertop, to help the truffles pop out of the mould. Transfer the Chocolate Beer Truffles filled with Caramelized Cocoa Nibs in Imperial Stout Truffle 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.
Sean Paxton

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