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Recipe: Chocolate Drunken Fruit Truffles

 

These quick and easy fruity truffles are delightful to share with loved ones over a cup of tea or coffee. Serve with aged Grand Tawny Port or Classic Muscat for the complete indulgent experience. Perfect to make as gifts for a special occasion.

We have a preference for dark chocolate, but feel free to substitute with milk chocolate or use dairy-free chocolate and cake to make them suitable for vegan diets.

 

 

Prep 20 mins ∙ Standing Time 1 hour ∙ Makes 24 ∙ Difficulty Easy

Ingredients

  • 1 cup dried fruit, chopped
  • 2 tbsp. orange zest, finely grated
  • ¼ cup fortified wine
  • 125g dark chocolate, coarsely chopped
  • 250g (2½ cups) cake crumbs
  • ¼ cup desiccated coconut

Method

  • Put dried fruit in a bowl with some boiled water for 10-15 minutes then strain.
  • Mix fruit, orange zest and fortified wine of your choice.
  • Melt chocolate pieces using a double boiler or microwave in a glass bowl.
  • Add melted chocolate and cake crumbs to the fruit mixture and mix well.
  • Place coconut into a shallow bowl ready for coating truffles.
  • Roll mixture into small even balls with your hands, then roll each ball in coconut.
  • Keep in fridge or freezer until ready to use.
  • Devour!
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Chocolate and Wine Lovers Unite

Winter Warming Fortifieds and Chocolates

Sweet tooths were satisfied at this special event as part of the Barossa Seasons Winter 2018 events held on July 7th-8th.

Fortified winemaking is considered one of our specialties. Liebich family members have been grape growers and winemakers in the Barossa Valley for almost 100 years. We are extremely proud to be keeping Barossa and family traditions alive.

Over 70 people were served a set of Janet’s homemade chocolate truffles matched with the range of premium aged fortified varieties in four tasting sessions in the cosy barrel shed. Ron welcomed everyone and talked about his passion for fortified wines and about how the different flavour profiles and winemaking characteristics make each grape variety so special.

 

 

 

 

 

 

 

Wine and Chocolate pairings were:

Classic Frontignac – White chocolate spiced fruit and orange

Classic Muscat – Milk chocolate roasted almond, apricot and honey

Classic Semillon – Dark chocolate salted caramel ganache

Grand Tawny – Dark chocolate glazed fig and Rare Tawny

Congratulations to our social media competition winner Louise who won a pair of tickets to the event, and also to Cassie who won the draw for a bottle of Rare Semillon for signing up to our mailing list over the weekend.

Everyone thoroughly enjoyed themselves and we appreciate people getting out on a winter’s afternoon to relax in the Barossa.

See more photos here

 

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Winter Warming Fortifieds and Chocolate Truffles

Be taken on a journey of flavour through four varieties of premium fortified wines matched to divine handmade chocolate truffles. Liebichwein’s luscious fortifieds are renowned for quality throughout the Barossa region.

Wines to enjoy are Fortified Classic Frontignac, Classic Muscat, Classic Semillon and Grenache-based Grand Tawny. These award winning dessert wines blended from a selection of barrels over a 25 year time span.

The finest chocolate coated truffles are sweet spiced berries, apricot & roasted almond, salted caramel ganache and a special glazed fig and Rare Tawny truffle.

Bookings essential as seats are limited. Please allow 30-40 minutes for the tasting experience.

Family friendly event with drinks and games suitable for children.

4 session times available

Saturday July 7 & Sunday July 8, 2018

2:00  – 3:00 pm

3:30 – 4:30 pm

Buy Tickets

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Leveret Shiraz 2014

Tasting Notes

What is a Leveret you may ask?

It is the French term for a baby hare, which narrowly escapes being run over by the tractor from row to row. Ron chose the name back in 1999 after seeing our Cairn Terrier chase many a hare amongst the vines.

We are proud to present the 2014 Leveret Shiraz. Lovers of rich and juicy Barossa Shiraz won’t be disappointed.

This single vineyard Barossa Shiraz was grown on 24 year old vines in the eastern foothills of Rowland Flat, where heavier red brown black soils predominate.

Traditional techniques of hand plunging, basket-pressing and bottling without fining or filtration, all help to preserve the essence of fruit. Maturation for 24 months in seasoned American and French oak has delivered a complex wine with fruit-forward flavours, subtle oak influence and well-integrated tannins.

Enjoy now and for at least 10 years, particularly with red meats and richly flavoured foods. This wine was bottled in screw cap to immortalise the magnificent flavours beyond the life span of cork.

2012 Leveret Shz bottle

 

Taste Notes: Black inky colour. Bouquet of ripe plums, cherries, chocolate and vanilla spice. Full-bodied with fine tannins, excellent fruit length, and a smooth silky finish.

Alc. Vol. 15.5%

RRP: $28.00/bottle

Case: $302/12 bottles (save $34)

 

Previous Vintages: 1999, 2000, 2001, 2002, 2003, 2004, 2005, 2008, 2010, 2012

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Matching Food and Fortified Wine

Fortified Wine and Dessert Pairings
Fortified Wine and Dessert Pairings

 

 

 

 

 

 

 

 

 

 

 

Ideas for serving Liebich fortified wines

Bulk Ruby Grenache – Savoury ideas include glazing for caramelised onions, sauce for red game meats. For a sweet cocktail, pour over crushed ice and top up with Chocolade (chocolate flavoured soft drink sold at Liebichwein Cellar Door)

Bulk Semillon / Muscat – Add a dash to custard, dilute 50% with water and add to stewed fruit,  50% diluted with water, ideal marinade for dried fruits used in Christmas cakes and desserts

Classic Muscat – Serve with fruit mince pies or desserts that feature citrus or stone fruits

Classic Frontignac – Serve with ripe berries or tropical desserts, fruity cheesecakes or pavlovas

Classic Semillon – Perfect match with sticky date pudding, traditional Christmas pudding and toffee desserts such as crème brulee

Grand Tawny – Perfect with traditional Christmas pudding, chocolate truffles and desserts that feature any type of chocolate or roasted nuts