Very Different Truffles

My niece recently graduated from college and got a job with a high end chocolatier in Chicago.  This has led us to recent talks about her work, the product and their selections.  In the process, I got interested in chocolate again, and with a bit of guidance from a friend (Thanks Winita!), came up with this truffle.

Ginger-Chai Chocolate Truffles

8 oz 100% Dark Chocolate (2 bars)
1 cup of Raw Sugar
1 teaspoon of Cinnamon
1/2 teaspoon fresh ground Cardamon (about 8 shelled pods)
1/2 teaspoon ground ginger
3 tablespoons cocoa
1 1/2 teaspoons Vanilla extract
1/2 teaspoon fresh ground clove (about 8 cloves)
1/4 teaspoon fresh ground black pepper (about 4 heads)
1/4 teaspoon nutmeg
1/2 teaspoon salt
4 oz butter (organic non-salted best choice here)
1 cup of almond milk
1 black tea bag (decaf recommended)

Optional: 

• Raw finely chopped ginger. 
• Cayenne pepper (about 1/4 teaspoon) 

1. Shell Cardamon pods
2. Place seeds in mortar and grind with pestle. Place in small bowl.
3. Take heads from pepper and cloves and grind in mortar.  Add to bowl.
4. Add ginger, nutmeg, and Cinnamon to the bowl.
5. Stir thoroughly.
6. Pour the almond milk into a small pot.  Add butter.
7. Simmer the milk, stirring until the butter melts.  Add spices.
8. Raise heat until mixture boils.  Add tea.  Let it do so for about 10 minutes, stirring periodically.
9. Fill bottom pot of double boiler with several inches of water.  Place chocolate into the top pot of the double boiler.  Heat (do not overheat!) until melted.
10. Strain the spice mixture into another small pot.
11. Add sugar, stirring until it dissolves.  Add salt and vanilla.  Boil mixture for another 10 minutes.
12. Pour spice mixture into the chocolate.
13. Remove chocolate from heat.  Pour into a cool metal mixing bowl. 
14. Let stand for about 15 minutes.
15. If you have a mixer with a whip, consider whipping the mixture for about 5 minutes once it gets close to room temperature.
16. While you are waiting (Optional):
1.  Add raw ginger now if you like.  Or
2. Place raw ginger in a small microwaveable bowl, cover with water and microwave for 4-5 minutes (depends on microwave power).  Drain and add to the mix.
17. Whip the mixture until the peeks stand. Mixture should be around room temperature.
18. Pour mixture onto a good sized piece of plastic wrap.  Fold it over (it will still flow a bit) and seal.  Place in refrigerator for a few hours.
19. Remove from the frig.  If you can get a box of surgical gloves from the drugstore.  Put a pair of them on.
20. Set a large plate and a small bowl on the counter.  They should be cool.
21. Place the cocoa, and optionally, cayenne into the bowl.  Mix thoroughly.
22. Scoop out a heaping teaspoon of the cool mix.  Using your hands.  Roll into about a 1 inch ball.
23. Drop the ball in the bowl and cover with the cocoa.
24. Take the ball and place on the plate.
25. Repeat with all the mixture.
26. Rinse every utensil and bowl thoroughly in hot water as soon as possible.
27. Place the truffles from the plate into a plastic container.  Refrigerate or freeze until you feel a need to consume them.  If you need to do multiple layers, use wax paper or plastic wrap to separate the truffles.

This is a very interesting confection.  It is not sweet.  You initially taste the salt and the cocoa (unless you put in the cayenne), and then the spices hit you in waves, finally leaving you with a very clean palette and a slightly minty taste on your tongue from the cardamon.  If you would like to add fruit to your snack, consider, limes, oranges, pears or tart apples.  A poached pear tart would also compliment this nicely.  In my opinion, berries would be too sweet.