While our season for these has concluded we’ll still happily make these delicious chocolates on special request.
Unlocking Molasses in Chocolate
We have been trying to figure out a good way to intertwine chocolate and what are basically the sugar waters (fructose) of the cane and tree families. It is not easy. We want the flavor but not the added water and sugar. In the end sometimes you can reduce the natural syrups further increasing the flavor. Others you will begin removing some of your cream to balance the water. It took us a while to find a balance where we didn’t compromise the creamy texture of the chocolate truffle ganache.
by Claus Rebler
Sorghum Molasses from Underwood Family Farm
There are many types of molasses out there. Sugar cane or sugar beet molasses is usually called Blackstrap but I don’t know any regional farmers that raise cane (well..hehe!) in our area. I do however know that Underwood Farms has a field of sorghum that they harvest. Christy gave us the heads up this year and I really wanted to be there for the harvesting but like many weekends we were overcommitted as it was.
Christy , Michael and a team of others helped them break down the sorghum over a week and we took charge of many a liter of dark amber molasses. The stuff is straight up delicious. In our truffles it adds a savory sweet quality. Overtones of oak, dark vanilla sugar like a crisp waffle, even a light overtone of wood–maybe a young oak. Very interesting and nuanced.
We will continue to refine our recipe and usage over time and we really want to since maple syrup is an option I’d like to see too!
Have you experimented with molasses in a non-traditional use? Let us know!
— if you want to try some of Underwood Family Farms beef or pork it’ll treat you right as well. Visit them at the NCDA Market in Charlotte.
