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Sakura Truffle Chocolates
Sakura Truffle Chocolates

Before you jump to Sakura Truffle Chocolates recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Spend less Money In The Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. Those days are over, and it seems we all realize our role in stopping and possibly reversing the damage being done to our planet. According to the specialists, to clean up the natural environment we are all going to have to make some improvements. Each and every family should start generating changes that are environmentally friendly and they have to do this soon. The kitchen area is a good place to begin saving energy by going more green.

A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. In case you can get a new one, they use about 60% less than the old versions that are more than ten years old. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. You can easily cut down how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

From the above it ought to be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living just isn’t that tough. It’s concerning being sensible, usually.

We hope you got insight from reading it, now let’s go back to sakura truffle chocolates recipe. To cook sakura truffle chocolates you need 11 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to prepare Sakura Truffle Chocolates:
  1. Take For the sakura ganache:
  2. Provide 100 grams. White chocolate
  3. Provide 40 grams Heavy cream
  4. Use 50 grams Sakura an
  5. Take 1 leaf Sakura leaf
  6. Get 1 tsp Sakura syrup or liqueur
  7. Take 1 dash Pink food coloring
  8. Get For the coating:
  9. Prepare 100 grams. White chocolate
  10. Take 1 tsp Freeze dried sakura blossoms (if not available refer to step 12)
  11. Provide 1 dash Pink food coloring
Steps to make Sakura Truffle Chocolates:
  1. Wash the sakura leaf in water and dry with a paper towel. Mince very finely. Remove the core part.
  2. Melt and mix the white chocolate and heavy cream in a bowl suspended over hot water. Then add the sakura an and the sakura leaf and mix.
  3. Next add a little of the sakura syrup and pink food coloring. Keep adding until you reach your desired color.
  4. Line a baking tray with parchment paper and pour the mixture in. The photo shows the tray lined with plastic wrap, but this breaks easily so I recommend using parchment paper.
  5. Leave to cool in the refrigerator for about 10 minutes. Once it has reached the consistency where you are able to gather it together with a spoon, scoop it out into 12 parts. Line up and cool again for 10 minutes.
  6. Once they have become firm, quickly round them into balls with your hands and line them up on a piece of parchment paper. Leave to cool once again for 10 minutes.
  7. While they are cooling, melt the chocolate used for the coating over a bowl suspended over hot water. Add the freeze dried sakura blossoms and mix.
  8. Once the balls in Step 6 have become firm, add each ball to the mixture in Step 7 and cover them with the chocolate with a spoon. Remove the balls with a fork and remove the excess chocolate back into the bowl.
  9. Softly place them onto parchment paper. If the temperature of the chocolate is too high, the ganache will quickly melt, so watch out! Do it as fast as you can!
  10. Leave them to cool once again. Add the pink food coloring to the remaining chocolate and insert into a piping bag. Pipe onto the chocolates.
  11. Once they are cooled and firm you're finished! Inside is the soft, cute, pink ganache. The flavor of the sakura is great.
  12. You can make a substitute for the freeze dried sakura blossoms. Soak salted pickled sakura blossoms in water to remove the salt. Then remove the moisture with a paper towel. Heat them in a microwave to dry them out and break the petals in to very small pieces.

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