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 like Easter, birthdays, Mother’s Day or Father’s Day.
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
- 1 cup dried fruit, chopped
- 2 tbsp. orange zest, finely grated
- 1/4 cup fortified wine
- 125g dark chocolate, coarsely chopped
- 250g (2 cups) cake crumbs
- 1/2 cup desiccated coconut
- 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.
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
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 cr?me brulee
Grand Tawny – Perfect with?traditional Christmas pudding, chocolate truffles and desserts that feature any type of chocolate or roasted nuts
We are excited to present this series of special events as an associated event of Tasting Australia 2016.
Enjoy an intimate taste experience based on the concept of terroir. Be taken on a journey of flavour through four varieties of premium fortified wines matched to divine handmade chocolate truffles. Liebichwein?s luscious fortifieds range from two to twenty years old ? a rare treat!
Wines to enjoy are Fortified Frontignac, Muscat, Semillon and Grenache-based Tawny. Bonus taste of a rare family barrel sample.
Please allow 30 minutes anytime between 2-4pm to relax and indulge.
Bookings essential. Tickets available via Eventbrite.
Grape stomping, street parade, scarecrows, chocolate and wine?indulgence were just some of the variety of activities Liebichwein were involved with over?the five days of the Barossa Vintage Festival?held in April 2015.
Cellar Door was run off its feet with people booking in for the Fortified and Chocolate Experience. Visitors enjoyed a journey of flavour?through four varieties of premium fortified wines ranging from two to twenty years old. Wines were matched to four homemade chocolate truffles. A rare treat!
Once again we?entered a float in the?famous Barossa Festival Parade, the?longest street parade in the southern hemisphere.?Our daughter Briony and son-in-law Damian proudly dressed?the winery float?in a ‘Classic Old Barossa’ theme complete with scarecrow (Grandpa “Gus” Braunack) and classic 1960’s beach buggy. See more photos
Grape juice was flying as the iconic grape treading event returned for its biennial appearance at the?Festival. Young and old climbed into the bins and eagerly stomped the grapes.?Liebichwein have proudly sponsored this event for 10 years.?Ron is now converting the well-stomped Grenache juice into a smooth young Tawny. See results here