Seven Seals has a wide variety of expressions, including their Port Wood Finish. I’ve had it recommended to me for chocolate pairings, so I thought, why not inside the chocolate?
So I decided to make filled chocolates, with freeze-dried raspberries for some tang to match up with the woody fruitiness of the whisky. And of course, there’s a little bling on top if you want to dress to impress!
Gold & Raspberry Truffles
Equipment
- Small Candy Molds I used Wilton silicone mini molds
- 1 Syringe Brand new from Amazon for cooking and crafts
- 2 Paintbrushes
- Tweezers for gold leaf
Ingredients
- 1/4 cup Ghirardelli Dark Chocolate Melts
- 1/4 cup Ghirardelli White chocolate melts
- 1/4 cup Freeze dried raspberries
- 1 ounce Seven Seals Port Wood Finish Whisky
- Edible Gold Leaf optional
Instructions
- Place the chocolate melts in microwave safe containers.
- Microwave each for 1 minute 45 seconds on half power.
- Using a paintbrush, make a design on the inside of the mold. I used white chocolate.
- Let cool.
- Using a paintbrush, apply a thick coat of the alternating color to the whole inside of the molds. I made eight chocolates.
- Let cool.
- Add raspberry pieces into each mold.
- Using the syringe, add enough whisky to soak the raspberry pieces with a little extra.
- Using a spoon or a piping bag, cover the chocolates to seal them.
- Place in the freezer for about five minutes to fully set the chocolate. (Mine were a little messy because I just covered them without using the freezer.)
- Turn the candies out of the mold and place on a plate.
- Top with optional gold leaf.
Recommended Pairing:
Kentucky Straight Bourbon
Buffalo Trace
45% ABV
