Chocolate. It starts as a fruit with these big seeds… That fruit is left to rot, causing the seeds to ferment, activating all these new flavor compounds. Then those fermented seeds are collected and roasted, then shelled and cracked. This is what cocoa nibs are. The cocoa beans are further ground to create Chocolate that we know today.
These Chocolate Truffles start with a chocolate ganache (a mixture of chocolate and cream) that infuses a little Imperial Stout to enhance the natural flavors of the chocolate with the roasty, chocolaty flavors found in this style of ale. Easy to make and versatile when it comes to coatings on the outside. A simple rolling in cocoa powder, to cracked 120ºL crystal malt or dipping the truffles into melted dark chocolate and sprinkling them with a touch of salt.