Overview: A Saigon-based brand, Maru, uses Mecca Delta cocoa to produce 72% and 70% dark chocolate; the video focuses on making chocolate truffles with the 72% bar and comparing it to Guanaja (Valrhona).
Ingredients
- Chocolate: 100 g bar (72% or 70%), melted gently.
- Cream: 100 g (≈35% fat), cold for whipping.
- Salt: 0.2 g per 100 g chocolate.
- Cocoa powder: Dutch-processed, for coating.
Method highlights
- Whip cold cream with salt to light volume, then chill.
- Melt chocolate slowly using a steam bath; cool slightly.
- Fold melted chocolate into whipped cream gradually until smooth; avoid overheating or water contamination.
- Chill mixture until workable, shape into balls, then coat with cocoa powder and refrigerate.
Notes on texture and flavor
- Whipped cream yields a light, slightly crumbly texture that complements the chocolate.
- Maru 72% is intense with hints of coffee and black pepper; Guanaja is rounder and fuller-bodied.
- Truffles should be stored refrigerated and are best within a few days.
