Chiles, Chocolate and Dia de Los Muertos at Tohono Chul! - Tucson News Now

Chiles, Chocolate and Dia de Los Muertos at Tohono Chul!

(Source: Tohono Chul Park) (Source: Tohono Chul Park)
TUCSON, AZ (Tucson News Now) -

We're diving into the sweetness of truffles and Tohono Chul's weekend festival on Fox 11 Daybreak!

Tohono Chul is honoring Día de los Muertos with their annual Chiles, Chocolate & Day of the Dead Festival this weekend.

There is plenty to do throughout the gardens.

There will be Day of the Dead artwork, chile roasting, food demonstrations, food and wine tastings!  

You can enjoy live entertainment, free Día de los Muertos face painting, and children's activities. 

Check it out from  9 a.m. to 4 p.m. on Friday, October 28 and Saturday, October 29. 

Tickets are $15 tickets with free admission for children under 12.

You are encouraged to bring an item to remember loved ones lost for the Community Altar.

Pasilla Negro-Dark Chocolate and Mayan Mesquite Honey-White Chocolate Truffles

Yield: (12) 2oz truffles

Time: 1 to 3 hours with chocolate tempering

Ingredients:

  • 16 oz Pasilla Negro Chili infused Dark Chocolate Ganache- classic temper
  • 8 oz Mesquite Honey infused White Chocolate Ganache- tempered for truffle
  • 1/2 C Cinnamon Sugar
  • 1/2 C Candied Pecan- crushed
  • 1/2 C Cocoa powder
  • 2 bowls to hold chocolate (one dark, one white)
  • 1 pot of water (double-boiler) to keep classic ganache soft
  • 1 cooktop with low heat
  • 1 scoop (~1.5oz)
  • 1 fork to dip truffles
  • 2 wire rack for excess chocolate drip and cooling
  • 3 small bowls for rolling chocolate in topping (cinnamon and sugar, nut, cocoa)
  • 1 plate for finished product
  • Gloves - helps keep the chocolate from melting

Instructions:

Truffles are a go-to for chocolate lovers.

These truffles contain chili, but you can remove much of the heat before incorporating chili into the chocolate keeping just the wonderful flavor of the Pasilla Negro Chili.

  • Slowly heat the chili in oil and water. The oils will separate from the chili flavored water.
  • Remove the oil and reduce to concentrate the chili water to form a strong essence.
  • Blend this essence into the properly tempered chocolate of your choice. (For the white chocolate I temper with mesquite honey until just a hint of honey flavor arises. The truffle ganache should be rich, smooth, and moldable when cool. The classic ganache should be smooth, rich, shiny, and hard when cool).
  • Keep the classic ganache warm and thin, perfect for dipping. The truffle ganache is cold and will be scooped into little balls that will be the center to the truffle. While handling the white chocolate truffle centers try not to hold them too much due to the heat of our hands.
  • Using a fork, dip the centers into the classic ganache to coat them with a thin layer.
  • Set onto the wire rack to remove excess chocolate and let cool slightly.
  • Move the coated centers into the desired topping and roll gently until the exterior is evenly coated, return to wire rack and let set until cool and ready to eat.

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