Decorate the mehendi mithai platters with homemade chocolate truffles

Ultra Chocogrind’s guide to adding magic to the celebrations

Choco celebrations

Wedding mithai plates are becoming innovative. While traditional sweets have their place, mini cupcakes, bite-sized cheesecakes and decorative chocolates are trending and are making their way into the celebration platters. Good quality truffle chocolates don’t just make a great display, they can be easily decorated with interesting toppings to make them a grand entrant, complementing the Indian wedding celebrations.

Weddings and celebrations call for large quantities of mithai and the Ultra Chocogrind is the perfect answer. Designed to run continually for upto 80hrs without over-heating, makes it the perfect equipment for making large batches of chocolate.

Make decadent chocolate truffles with just 4 ingredients. Base homemade chocolate, heavy double cream, homemade butter and good quality vanilla bean paste or extract.  Use teaspoons to scoop and roll them with interesting toppings to make decorative celebration plates.

CHOCO TRUFFLECHOCO TRUFFLE TOPPING IDEAS

  • Dried rose petals and chopped pistachios
  • Edible gold leaf
  • Edible sugar pearls
  • Dark cocoa
  • Chopped almonds
  • Chopped walnuts
  • Dried grated coconut

Use the Ultra Chocogrind  to make a rich dark chocolate liquor. The base chocolate once cooled can be rolled to make the most amazing chocolate truffles. Once rolled, decorate it with interesting nuts and toppings and they will be a stunning addition to the celebration plates.

CHOCOLATE TRUFFLES

INGREDIENTS

Makes 18 to 20 Truffles

Prep Time
5 MINS
Total Time
35 MINS

 

225 grams of homemade base chocolate
2/3 cup of heavy cream
1 Tbsp homemade butter
1 Tsp good quality vanilla or use ½ tsp of the bean paste

homemade base chocolate
PRINT RECIPE

METHOD

1. Chop the base chocolate into tiny bits with a serrated knife. This helps to melt it evenly
2. Place the chocolate in a heat resistant bowl. Add slightly warmed cream and butter to the chocolate. Let it rest for ten mins to allow all the chocolate to melt in the cream. This is your chocolate ganache.
3. Stir well to make sure the ganache is silky smooth and lump-free.
4. Add the vanilla, stir well and let it rest for upto 20 mins.
5. Use two teaspoons to scoop even amounts of chocolate. If the chocolate is cooled to room temperate it would be easy to roll without sticking to your palms.
6. Roll the balls with plain cocoa or any toppings you like.

chocogrind

Elgi Ultra Chocogrind

A specially designed chocolate grinder for homes – Now there is no need to buy chocolates. Instead, you can make them at home

UPTO 80 HOURS CONTINUOUS RUNNING

Specially designed 150W motor with high heat resistant Class H insulation

AISI 304 FOOD GRADE STAINLESS STEEL DRUM

Rust-resistant food grade stainless steel drum for healthy chocolates

UPTO 99 HOURS PRESET TIMER

Auto switch-off at the end of preset time. (Preset time can be changed in intervals of ± 1 hour)

PATENTED CONICAL STONES

Grinding fineness is achieved faster.

CAPACITY

Minimum of 700g and maximum of 2kg.(Tested with roasted cocoa nibs and sugar in a ratio of 70:30)

AUTO-SHUT OFF AND AUTO-RESUME

The grinder will auto-shut off at 135° C motor coil temperature and will auto-resume once motor coil cools down to 100° C and hence ensures motor safety