Ibarra Chocolate Truffles: Ancho Chili, and Orange
Makes about 2 batches of about 30 truffles
2008-02-11 Chris Shenton

I made two batches of Chocolates for our Spanish class using Mexican
chocolate by Ibarra; it comes in hexagonal box of disks with 8 wedge
grooves; it has a grainy texture from sugar, and includes cinnamon.  I
flavored them with two different traditional flavors: Ancho Chili, and
Bitter Orange.  The Chili version has a very faint burn, most
noticeable in the aftertaste.

For Chili batch:

1/2	cup	heavy cream
2	Tbl	unsalted butter
1	tsp	light corn syrup
8	oz	Ibarra chocolate, chopped
1	whole	Ancho chili (about 8" long), dry, seeded, ground
6	oz	Trader Joes 72% dark chocolate (Belgian)
2	Tbs	Cocao powder

For Bitter Orange batch:

1/2	cup	heavy cream
2	Tbl	unsalted butter
1	tsp	light corn syrup
8	oz	Ibarra chocolate, chopped
4	Tbs	Goya Bitter Orange juice
1	Tbs	Blood Orange zest, finely grated with Microplane
6	oz	Trader Joes 72% dark chocolate (Belgian)
2	Tbs	Sugar
1	tsp	Meyer Lemon zest, grated with Microplane

Make each batch separately:

Mix the cream, butter and corn syrup together in a saucepan. Place
over medium heat and bring nearly to boil.  Add chocolate, stir until
melted.  Turn off heat, add Chili, or Bitter Orange and Zest, stir
well.  Chill thoroughly.

The Chili version had a film of golden oil (?) on top, and retained the
grainy texture from the sugar.  The Orange version was too soft and
very difficult to work with; I'd cut the juice back to 2 Tbs next time.

Using a small disher (ice cream scoop) or two spoons, form the mixture
into 3/4 to 1-inch balls, roll in plastic gloved hands, place on
cookie sheets lined with silpat non-stick sheets.  Chill until firm.

While the balls are chilling, melt the remaining 6 ounces of chocolate
in a double boiler. 

For the Orange version, whiz the Orange zest and sugar in a spice
grinder until powdered.

Remove the balls from the refrigerator. Put cookie sheet on top of
another filled with ice cubes.  Use a toothpick or thin skewer to
spear a ball, dip in melted chocolate to coat quickly, and place back
on chilled sheet.  Before the coating sets, dust with cocao or
sugar-orange powder as appropriate. Repeat until done.

Store finished truffles covered in fridge. Don't store too long or
they will dehydrate and lose flavor.