Today, in honor of Valentine’s Day, I am revisiting our chokola peyi. I am serving you layers of flattened chocolate truffles and sour orange custard.
Yes, on Valentine’s Day, I am giving you a bittersweet treat. How dare I, you may ask. But worry not, this treat has just the right balance of bitterness and sweetness.
The bitterness comes of course from our local chokoka peyi. If you’ve read my previous “From Cocoa to Haitian Chocolate Balls” article, you have an idea of how our local chocolate is made. Once transformed into chocolate balls, it is left unaltered. In other words, our chokola peyi is unrefined with no added sugar or milk. It is chocolate in its purest form, if you ask me.
This also means that it is truly a dark chocolate. Probably darker than many palates are used to. We typically just consume it as hot cocoa infused with sweet spices.
I don’t need to tell you that chocolate truffles are quite unusual with our local chocolate. They are definitely the last treat on our minds when we think chokola peyi. Yet, here I am today, serving you none other than chokola peyi truffles.
Why chocolate truffles, you may ask?
Well, having prepared chocolate truffles before, I have always wondered how they would come out if I used our locally-made chocolate balls. Today being Valentine’s Day, I figured it was the perfect day to go on a chocolaty adventure.
I melted our chokola peyi balls with some cream, sugar, and Haitian rum of course. Once it cooled down, I shaped some into truffles. I flattened the left over mixture into rounds using a rolling pin and a cookie cutter.
And there you have it, my very first Haitian chocolate truffles.
Now, I can’t lie to you, and say they are the perfect truffles. They are not. They do not make for melt-in-your-mouth treats. Our melted unrefined chocolate is not as silky smooth as you would want it to be in this recipe. Plus, these chocolate truffles are extremely bitter, even with the added sugar. I wouldn’t encourage you to eat them as is, even if you call yourself a dark chocolate amateur.
Why on earth am I still serving those chocolate truffles to you then?
You’ve noticed the fruity layer, right? That is my secret weapon. With the custard, this treat is totally transformed. It is an entirely different story. Somehow, the sour orange custard layers tone down the bitterness.
I know the mention of sour oranges probably raises doubts in your mind. I get that. I am serving you a dessert that combines bitter chocolate and a fruit that is said to be acidic. How could sour oranges and bitter chocolate work well together and not be overpoweringly bitter?
I’m going to have to ask you to trust me on this one. In all their rawness, these sour orange custard chocolate truffles are quite the delightful treat.
Dark, tart, bitter…yet sweet. They’re a dessert your palate will grow to love if you give them the chance.
Haitian Rum Infused Chocolate Truffles
For the chocolate truffles mixture
- 183 gr chokola peyi dark chocolate
- 1/4 cup heavy cream
- 2 tbsp sugar
- 4 tbsp dark Haitian rum
- 1 tsp vanilla
- 1/4 tsp fleur de sel
- Lime or orange zest optional
For the custard layers
- 1 jar prepared sour orange or lime custard or any fruit of your liking
For the truffles
- Mix all ingredients in a thick bottom pan
- Heat at low eat until the chocolate melts fully
- Mix well
- Let cool.
- Drop the cooled chocolate mixture in between two pieces of parchment. Refrigerate for a few hours.
- Flatten using a rolling pin. Cut out in desired shape using a cookie cutter
Putting it all together
- Alternate your layers of chocolate with a thin layer of your favorite fruit custard