These truffles are extraordinary, make them and you’ll see why. The first thing to do is to buy really fine chocolate.

At the new Felipe Motta Wine Store that just opened in David, I was able to find Villars 72% cocoa chocolate. One hundred grams of this delectable chocolate was $5.50, compared to Lindt 70% cocoa chocolate, half the price at El Rey at $2.49. The richer the chocolate, the higher the price.

I will buy both chocolates to see which is the very best, the one I will use for “Crazy for Chocolate” cooking class on April 7. See a recent blog for more details.

The recipe is something really special, one that I developed over the years using the finest chocolate I can find. Now, I call it “Boquete Gourmet Chocolate Truffles”. The sommelier at Felipe Motta Wine Store in David will pair my truffles with just the right wine for the upcoming chocolate class.

Boquete Gourmet Chocolate Truffles

2 100-gram bars good-quality dark chocolate
2 tablespoons unsalted butter
½ cup heavy cream
1 tablespoon Abuelo rum, 12 year old
cocoa powder

Chop the chocolate into small bits, about 1/8″ or finer and place into a heatproof bowl. Set aside.
Combine cream and butter in a small saucepan over medium heat. Bring slowly to a simmer, stirring to keep the butter moving and to prevent the cream from boiling.
When butter is melted and cream forms bubbles around the surface, almost scalding, pour hot mixture over the chocolate. Cover with GladWrap and let stand for 5 minutes. Whisk until all chocolate is fully melted and the ganache is smooth and fully combined, about 2 to 3 minutes and blend in the rum. Cover tightly with GladWrap and refrigerate 8 – 12 hours or overnight.

When ready to make truffles, put cocoa powder in a small plastic bag and line a baking sheet with waxed paper. Using a teaspoon, scoop out bite-sized amounts of the filling and roll into balls between your palms. If they’re not perfectly round, egg-shaped will work fine. Carefully drop the balls, one at a time, into the bag and roll to coat truffle.
Lift truffle out with fingers slightly spread and transfer to waxed paper. Cover and chill truffles at least 30 minutes. Serve at room temperature. Truffles can be refrigerated for up to 2 weeks and frozen for up to 2 months. If I made a mistake in this recipe, it was making the truffles too big, they are so decadent!

To learn more about the art of chocolate, stop by Sugar & Spice Bakery on the Main Street of Boquete. Pastry Chef, Richard Meyer will be sharing his recipes using chocolate as the main ingredient in his cooking class on April 7, and Felipe Motta will share their wines paired with Richard’s creations.

Love that chocolate!