Nov 15, 2019 Last Updated 6:31 AM, Nov 9, 2017

Terroir: Black Truffle and Madeira

Terroir: Black Truffle and Madeira by Evan Sheridan.

Madeira caramels and black truffle ganache by Evan Sheridan, Executive Pastry Chef of The Umstead Hotel and Spa in Cary, NC.


This recipe is for an element that is part of a large showpiece. Chefs competing in CRPC 4: Episode 4 were required to create 2 confections: a creative caramel and/or nougat and a unique chocolate bonbon. To see the recipe for the other element of this showpiece, go to:
Umami Caramels: White Shoyu and Yuzu


Yield: 35 portions

Madeira Caramels:

  • 0.7 oz/20 g fresh black truffles
  • 8.8 oz/250 g Madeira
  • Red cocoa butter, as needed
  • deZaan 64% Temptation dark chocolate
  • 8.8 oz/250 g granulated sugar

1. Mince the black truffles and allow to rest in the Madeira for 2 days under refrigeration.

2. Spray the molds with a light layer of red cocoa butter and allow to set.

3. Once that has cooled, cast the molds with deZaan 64% Temptation Dark Chocolate

4. Strain the Madeira and warm it slightly. Set the black truffles aside.

5. Dry-caramelize the sugar to a dark caramel and deglaze with the warmed Madeira. Cook for approximately 1 minute to be sure there are no sugar crystals and most of the alcohol is cooked off. Cool. 

6. Once the mixture is cooled, dispense into the pre-cast molds, filling them halfway.

Black Truffle Ganache:

  • 0.88 oz/25 g deZaan Temptation 64% dark chocolate
  • 6.8 oz/193 g deZaan Intense 35% milk chocolate
  • 4 oz/112 g heavy cream
  • 1.3 oz/36 g trimoline
  • 1.16 oz/33 g unsalted butter
  • 0.7 oz/20 g fresh black truffles

1. Partially melt the dark and milk chocolates.

2. Warm the heavy cream in order to coax the remaining flavor out of the Madeira-infused black truffles.

3. Strain the warmed and flavored cream over the top of the melted chocolates. Add the trimoline and begin to emulsify, stirring from the center first and slowly incorporating the remaining cream. When the mixture has mostly cooled, add the butter and finish with a hand blender. Dispense into the molds over the top of the Madeira caramel. Let set. 

4. Unmold and garnish with black truffle shavings.


Click here to read more about this and related recipes in the article "CRPC 4: Freaks of the Industry - Episode 4."

Tasty Food Photography eBook

Most Read Articles

Popular Recipes

Find Us on Facebook

Freshly Frozen

Chocolate Bites

Pastry Talk

Tasty Food Photography eBook