If you’ve yet to hear about The Sweet Swap, it’s everything that’s right in this world. It’s about community. It’s about connecting with people and sharing. It’s about anticipation and surprises. It’s about raising some money for charity to do a little good in this world. It’s a Kris Kringle for confections.
It’s about sweets. Lots of sweets. Sweets lovingly prepared by food enthusiasts from around Australia. Sweets that come in all shapes and sizes. From the simple to the sublime. From the classics to the avant garde. No matter what it is, no matter where it comes from, it’s all good.
Read on for a recap of The Sweet Swap experience and a recipe for some amazing dark chocolate salted butterscotch truffles.
The Sweet Swap, now in its second year, is a fun event where bloggers from around the nation share sweets they’ve made to their allocated group of individuals and later share the experiences and recipes online. As well as this, by participating in The Sweet Swap funds are raised for Childfund Australia, a charity that works to improve the lives of children around the world.
The Sweet Swap is about sharing your confectionery creations while others share theirs with you. Part of the fun of the event is the anticipation of what you’ll receive and from whom.
This Sweet Swap package from Bryt from bryton taylor was some chocolate fudge. Not just any old, run o’ the mill fudge but a hunk hacked straight of Willy Wonka’s craggy mountain of fudge with each piece hand picked by Oompa-Loompas as the inscription on the wonderfully packaged tin indicates:
And through the glass walls of the lift, as it rushed along, they caught sudden glimpses of strange and wonderful things going on in some of the other rooms: A great, craggy mountain made entirely of fudge, with Oompa-Loompas (all roped together for safety) hacking huge hunks of fudge out of its sides…
Unfortunately, I wasn’t able to do the contents justice to show you an image of it. There’s probably some secret small print clause that’d disqualify me from the running to be the Wonka heir if I did anyhow. I’m onto your game Mr Slugworth! Suffice it to say that it’s Wonka, so you know that it’s good.
Thanks to Wonka’s agent Bryt for the chocolaty, fudgy awesomeness.
The second Sweet Swap was Passionfruit Marshmallows with Lemon Sherbet by Sally from simmer and boyle. There was so much to love from this sweet swap package.
Following along the story book theme, there was a “sprinkle me” tag attached to the cute little jar of sherbet; a nod to Alice in Wonderland which was a nice touch.
There’s also the interactive element, from the sprinkling of the sherbet, grating of the lemon zest (a small grater was also provided in the package) and the auditory cues of effervescence as the sherbet fizzed and dissolved. Taking the whole marshmallow in one bite was quite the experience. While the marshmallow itself was quite light and delicate, the flavour and zing from the passionfruit, fizzy sherbet and fresh lemon zest was bold and refreshing.
Also, if you ever intend to participate in a future Sweet Swap, make sure to include a small note introducing yourself and your sweets as Sally did. It may seem like a small gesture but it adds a nice personal touch to the whole affair.
Unfortunately my third package was M.I.A. Whomever you are, sorry that I wasn’t able to receive your sweets but thanks all the same.
My sweet swap package sent to Amanda from Chew Town, Felicia from Next Stop Food and Olivia from Beliso Chocolate (formerly of Scoff and Quaff) were some rich and utterly decadent Dark Chocolate Salted Butterscotch Truffles contained within a heart-shaped tin.
While the recipe for the truffles are below, I’ve decided to do things a little differently from my regular recipe posts and stick to just the recipe on this page. If you want to know more about the cooking process, thoughts, tips and things to bear in mind, those details, along with some instructional and mouth watering images, can be found on the next page (link at end of this post). If you’re not all that familiar with working with chocolate and making a caramel, I highly advise you read the supplementary material in order to ensure the best results first time around.
Please feel free to give this recipe a go. If you lack the temperament for tempering chocolate or are clueless on the creation of caramels, this recipe is for you. It’s very simple, takes little effort and doesn’t require the use of a candy thermometer.
I hope you enjoyed the Sweet Swap coverage as much as I have participated in it. For links to more posts and recipes, make sure to check out the Sweet Swap Round-up. Also, if you wish to participate in next year’s event, make sure to keep an eye on The Sweet Swap website and follow them on Facebook, Twitter and other social media platforms.
Dark Chocolate Salted Butterscotch Truffles
100g Brown sugar
50g Heavy cream
1/2 tsp Vanilla essence
1/8 tsp Salt
Dark Chocolate Truffles
200g Dark chocolate
100g Heavy cream
3-4 Tbsp Cocoa powder
1. Into a small saucepan, place the brown sugar, salt and a small amount of water (approx 4 Tbsp) on a medium heat.
2. Once sugar dissolves and the mixture starts to bubble, cook for around 3 minutes. Do not stir the caramel.
3. Add butter, heavy cream and brandy and stir in.
4. Cook butterscotch for around 5 mins or until it coats the back of a spoon.
5. Take the saucepan off the heat and immediate pour out contents onto a heatproof tray, baking dish or silicon mat. Allow to cool.
6. Once cooled, place contents into a piping bag and place into the fridge to firm up, at least 1 hour.
Dark Chocolate Truffles
1. If the chocolate is in block form, chop or break it up into smaller pieces.
2. Place the chocolate and cream into a mixing bowl and place over a double boiler until all the chocolate is melted.
3. Remove bowl from the double boiler and allow contents to cool to room temperature.
1. Lay out molds onto a tray.
2. Using a teaspoon, place a small amount of the chocolate mixture into each mold, filling up to 1/3 – 1/2 of the way.
3. Pipe out a small amount of the salted butterscotch and either using either a pair of scissors or using your fingers, cut/pinch off a pea-sized amount.
4. Place the salted butterscotch onto the chocolate in the mold, ensuring that it doesn’t touch the sides of the mold.
5. Spoon more chocolate into the mold, covering the salted butterscotch.
6. Gently wiggle the tray from side to side to even out the chocolate and place into the fridge or freezer to set (approx. 1 hour in the freezer).
7. In a mixing bowl, add the cocoa powder.
8. Remove the chocolate from the molds into the mixing bowl and gently shake and toss to coat all sides with cocoa.
9. Place into an air-tight container and store in a cool place or in the fridge. The truffles are best served at room temperature.
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