Did you know that on Valentine’s Day in Japan, the tradition is for women to give men chocolates, rather than the other way around? No, me neither.
Japanese food company www.yutaka.london wants to mirror this tradition in the UK and has created a range of unconventional truffle recipes, including Japanese Curry. They’re coated in toasted panko breadcrumbs with sugar and cinnamon and the truffle itself has a warm hint of curry, making it a delicious treat.
Now I’m not one for conforming to gender stereotypes so decided to disregard the ‘Just For Men’ part and thought it’d be a good excuse to whip up a batch of treats for the whole family. After all, the kids and I love trying new, eclectic foods and why should the boys have all the treats, eh? This is what was on the menu:
- Miso Caramel – think salted caramel with a twist
- Cinnamon Curry – a spicy truffle with crunchy, toasted panko
- Yuzu Soy – yuzu and soy give this a sweet and salty appeal
- Shaoxing Wine – a boozy hit
- Sushi Ginger – chocolate & ginger with the surprising tang of pickle
Truffle ingredients – makes approximately 30 – 36
- 200g dark good quality chocolate
- 60ml double cream
- 80g unsalted butter
Method for all truffles
In a double saucepan (or a Pyrex bowl in a saucepan), place chocolate, butter and cream. Heat through slowly until smooth whilst whisking. Remove from heat and divide into 5 equal portions, adding the various flavourings to each individual portion as below. Place in the fridge to set – overnight if possible.
Filling & coating ingredients
Miso caramel sauce filling
- 75g sugar
- 25ml water
- 50ml double cream
- 1 tbs Yutaka Miso
- 100g milk chocolate – gently melted for coating
- Pink salt crystals for sprinkling on the top
Miso caramel flavouring method
Put sugar and water in a heavy-bottomed saucepan, stir and leave on a medium heat, stirring occasionally, until caramel in colour. Carefully add double cream (it will hiss a little) and whisk whilst off the heat, add miso paste and whisk thoroughly until smooth. Add 2 tbs of miso caramel sauce to the remaining truffle mixture. The remainder of the sauce saved and used over ice cream for a delicious dessert.
Cinnamon Curry flavouring
- 1 tsp of Yutaka Japanese Curry block mixed with hot water
- 50g of Yutaka Panko Breadcrumbs mixed with 3 teaspoons of sugar & 2 teaspoons of cinnamon toasted in the oven until golden brown
- 5 tsp Yuzu Ponzu
- Flaked milk chocolate for coating
Yutaka Shaoxing rice wine flavouring
- 2 tbs Yutaka Shaoxing rice wine warmed
- Chocolate vermicelli for coating
Yutaka Pickled Sushi Ginger flavouring
- 2 tbs chopped Yutaka sushi ginger
- Cocoa for coating
To finish the truffles
Remove the various truffle mixes from the fridge and, with a teaspoon, scoop out a goodly amount. Roll into a ball and place on a plate (remembering to keep the various flavours separate) and continue until all the mixture has been used.
Roll the ginger truffles in cocoa and place in truffle cases. Roll the Yuzu Ponzu in flaked milk chocolate, the katsu in the toasted panko and the rice wine truffles in vermicelli and return to fridge.
Using a double boiler (or Pyrex bowl in a saucepan) melt the milk chocolate over a low heat and, when removed from the heat & cooled slightly, spoon over miso truffles until coated. You can use a cocktail stick pushed carefully into a truffle to help you turn and coat with the chocolate. This needs patience! Leave them to set on a plate. Sprinkle a couple of pink salt crystals on the top.