Chocolate harissa truffles.

For the white chocolate ganache:
1/2 cup plus 1 tablespoon heavy cream
3 tablespoons plus 1/4 teaspoon dry harissa spice
24 ounces white chocolate
Cornstarch as needed
For the tempered chocolate:
16 ounces dark chocolate, finely chopped
4 ounces dark chocolate, chopped into 1/2-inch chunks
For the dry harissa spice recipe refer to "Smoked Harissa Corn Chowder
with
Coconut Feam" recipe.

For the white chocolate ganache: In small saucepan over low heat, combine cream and dry harissa spice. Remove cream mixture from heat when warm and infuse 15 minutes. Return to heat and bring to boil. In a medium bowl, place white chocolate. Pour cream mixture through fine-mesh sieve over white chocolate. Let stand 30 seconds. Stir with rubber spalula until smooth. Cover and refrigerate one hour. Once ganache is set, using a parisenne scoop coated in cornstarch with excess tapped off, scoop 1/2-inch spheres of ganache onto parchment-lined sheet tray. Refrigerate 15 minutes. Hand-roll into smooth spheres and return and return to refrigerator for 15 minutes.

For the tempered chocolate: In double-boiler, melt finely chopped dark chocolate and heat to 115 degrees. Remove from heat and let cool to 100 degrees. Add chocolate chunks and stir gently until melted. Transfer chocolate to a bowl.

To assemble: Once chocolate reaches 90 degrees, dip ganache spheres into tempered chocolate, gently stir to coat, then place on parchment-lined sheet tray. Sprinkle truffles with harissa spice before tempered chocolate sets. Store truffles in airtight container.

Blood Orange-Hibiscus Infused Rum Made in-house at Merkato 55

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(Yields 50).