EMERALD ESTATE CHOCOLATE TRUFFLES WITH CARIBBEAN SEA SALT

Our chocolate is handcrafted with organically grown cocoa beans from Nick Troubetzkoy’s Emerald Estate on Saint Lucia in the West Indies. Three generations of care and local technique have taught us to select exceptional quality cacao beans that are handpicked at their peak maturity and ripeness. We are a bean-to-bar single estate boutique chocolate maker. I have pioneered this signature intense, aromatic flavor and deep chocolate taste. Our secret is authentically hand crafting small batches of cacao beans, slow roasted and stone ground. Emerald Estate Chocolate is to savor, but then let the exotic essence carry you to the Caribbean.
Serves 4
  • 1 cup dark chocolate, 70 percent cocoa, chopped
  • 3 Tablespoons unsalted butter, cubed
  • ½ cup heavy cream
  • 1½ teaspoons course Caribbean Sea salt
  • 1 cup bittersweet chocolate, 60 percent cocoa, melted
TO PREPARE THE CHOCOLATE
Place 1 cup dark chocolate and the butter in a medium heatproof bowl. In a small saucepan over medium-high heat, bring the cream and ½ teaspoon sea salt to a boil. Pour the cream over the chocolate and butter. Let stand for 2 to 3 minutes before whisking until melted and smooth. Refrigerate, uncovered, for an hour, or until slightly firmed.
TO MAKE THE TRUFFLES
Use a small 2-teaspoon spring-loaded scoop, form mounds of chocolate on a parchment-lined baking sheet. Refrigerate 15 minutes. Roll the mounds into balls with the palms of your hands. Return the truffles to the baking sheet and chill for another 30 minutes or until firm. Dip the balls in prepared melted chocolate and return to tray.
TO FINISH THE TRUFFLES
Let chocolate set before serving. Lightly sprinkle a spot of sea salt on the top of each individual truffle. The truffles can be made ahead of time and stored in an airtight container in the fridge for up to 3 days.