Last night, Catherine Deneuve and Nicolas Cage presented their new films at Berlinale Film Festival – Elle s’en va (Deneuve) and Croods (Cage gives voice to the animated main character). Both of them will most probably never know that I named my latest chocolate creation after the feature films they graced with their break-through performances in the early stages of their careers. I will have to deal with that fact – but the thrilling taste of the fancy, spicy little truffles will help a great deal.
Today it’s not the food pics coming first but – if you like – some insight to our struggle on the edge of the red carpet – trapped in the middle of hundreds of fans gone wild on the arrival of Mister Cage and trying to be as quick as we could to catch a far glimpse of Madame Deneuve from the distance. Emma Stone is in as well, and so is Festival Director Dieter Kosslick who always not just welcomes the stars but also takes some time for a little talk with the fans.
Well, time for some curry truffles:
Here’s my recipe
This is a quite easy one. Melt 200 g of white chocolate very, very carefully in a water quench as white choc tends to get very hot and curds immediately. Stir well, add 30 g of sweet butter, go on stirring. Add two pinches of very fine curry powder – I used my home-made powder which contains a lot of cinnamon for a warm taste. Put in the fridge and let chill.
If it has gone firm, but creamy, create little balls with your fingers or with two spoons. Melt some dark chocolate in a water quench (this one won’t burn that fast, but heat it gently nevertheless) let it cool down a little bit. Put the balls on baking paper and cover with the dark chocolate. If you have proper chocolate equipment you can of course cover the balls on all sides and let them drain on a grid. Spread some coconut crunch on the dark chocolate as long as it is still moist.
I got the inspiration for the coconut crunch by Julia of Chestnut and Sage, a very beautiful blog of hers where she creates incredible granolas. I slightly changed her recipe as I used just coconut flakes which need less liquid and burn easily, especially in my crazy oven. I did it like this: Take 50 g of cream and 75 g sugar. Heat it gently in a pot and add one table spoon of neutral oil. Add 100 g coconut flakes and stir. Spread the mixture on a baking plate and put it in the preheated oven (160 °C). Bake for 15-20 Minutes and turn the flakes every 5 minutes. Thanks a lot for the inspiration, Julia!
And here they are, Belles de jour gone Wild at Heart: