Life beyond cakes and cupcakes - Chocolate Passionfruit Truffles

When I decided to change my career and shift into the world of cooking, I was confused for a while, whether I should take up cuisine or pastry!! What is the difference? Well, loads....as the name suggests, a pastry chef will make delicious butter or eggs laden baked sweet or savory desserts, sometimes a variation of breads. And a cuisine chef is responsible for most part of the menu we see at restaurants. Bear with me guys because I am trying to bare it out in common man tongue. So the cuisine always takes and has taken the center stage in the world of food. And it will be there always, as dessert/pastry is not the food that one can consume as a main course. But something changed this view about Pastries and Desserts for me. For that you will have to read on....

So coming back to the point, I had made the decision to go to cooking school, but I was not able to decide whether to study cuisine or pastry. I wish I could learn both and of course, one can excel in both by learning the nuances of both the streams through practice, by themselves. But since I was contemplating going to cooking school, so the two minds! I used to pour over whatever information was available on Internet, I attended classes for both pastry and cuisine, even bread, to help decipher my interests. I used to cook up storm on weekends - many of them were brutal experiences, my family had to endure, specially my husband. Some of them were major bloopers, so much so that I used to feel depressed and wonder about my decision. I made lists, jotting the pros and cons of each field, yet I couldn't decide. It was a big decision and quite bewildering one.

And then Netflix launched the Chef's Table season 4 which was about Pastries. It changed my entire world view about Pastries and Desserts! I would recommend every foodie and every cook to watch this particular season. It just blew my mind and threw the doors and windows of mind, wide open. At the same time, I realized how Indians or rather most of the world has such a narrow outlook about the world of Pastries. When I quit my job, the HR asked me in my exit interview what will you study in Pastry Arts and since I knew his limited brain would not comprehend the various types of Pastries that people make and eat, I told him, I will be learning various things, cakes, tarts, viennoiseries and he erupted in mirthless laughter and said, 'Cakes!! Even the aunties in my building can bake them, why go for a course to learn that!!' It always pained me that dessert and pastries meant cakes and ice-cream for people, especially in India.

The season 4 of Chef's Table helped me make my decision and I decided to become Pastry chef. Inspired by this season, I always try to make something apart from the typical cakes and cupcakes in my kitchen. Some are close variation of cakes and some are variation in flavors. One such delight that I made recently is Chocolate Passionfruit Truffle. They are perfect for people who like to munch on sweets after their meals and for people who do not have much of a sweet tooth. So here is the recipe of Chocolate Passionfruit Truffles and I guarantee you they are going to be a hit with your friends and family. So try them and let me know how was it.

Recipe

Makes about 15-18 medium sized truffles

Ingredients

200g dark chocolate (I used 70% cacao barry chocolate couvertures) 80g passion fruit pulp 10g heavy cream 10g honey 15g salted butter Cocoa powder for coating

Method

1. If you are using chocolate bar then chop it into small pieces and place the chocolate in a steel mixing bowl and set aside. Since chocolate is the main ingredient here, make sure you are using a good quality chocolate.

2. In a heavy bottom saucepan, add the passion fruit pulp, cream and honey and bring it to a gentle simmer.

3. Drizzle this over the chocolate and stir it with spatula, until it all comes together – there should be no lumps of chocolate and the ganache should look thick and shiny.

4. Add the butter while the ganache is still warm, and stir it until it has melted into the ganache, making it even shinier.

5. Refrigerate the ganache for 20-30 minutes.

6. Using a small ice cream scoop or spoon, take a dollop of ganache in your hand and roll it. You can do this by wearing gloves in hand as it is very messy step. Also ensure that you are not working in a hot room. Refrigerate the rolled truffles once again for 10-15 mins.

7. Next, sift a tablespoon of cocoa powder in a plate and roll the truffle balls in the cocoa powder. Toss the truffles in a sieve and shake of the excess cocoa powder. Pop them into your mouth

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