Falcons Logo
The Maltose Falcons are:
1989, 1994, 1996, 1999, 2004, 2007
CALIFORNIA HOMEBREW CLUB OF THE YEAR!

(Presented by Anchor Brewing)
2009 Mayfaire Results!
Join The Falcons Today!
Search Site


Join the
Falcons' Yahoo Group

Our Group Page

Brewing and Tasting Monthly
HWBC
22836 Ventura Blvd.
Woodland Hills, CA


Like What You See? Ready To Brew Your Own Beer?
Join The Falcons Today!

Stop by the next Club Meeting or Shop Brew to taste some great beer. New Beer Testers Always Welcome!
Home » Food » Dessert » Barleywine Bon Bons
Barleywine Bon Bons
By Marti and Ernie Gwaltney (of the Santa Barbeerians)
Yield: About 3 dozen truffles

Marti and Ernie dropped these little truffles of beery love on the Falcons during our "Rincon Brew Crewse" morning stop at The Brewhouse. Man, what a tasty way to start off the day. Between the Brewhouse's beers and the taste of chocolate and Sierra Nevada Bigfoot, it was a good morning.

Ganache
1 can (14oz) Condensed Milk
2/3 cup Barleywine (Room Temperature)
12 oz (by wt) bittersweet chocolate, chopped very fine, divided
4 tbls unsalted butter
 
Covering Ingredients (Choose one / crushed)
 chocolate graham crackers
 vanilla wafers
 shortbread cookies

Mix condensed milk and barleywine. You should have 2 cups of liquid. Pour into a heavy saucepan and heat to just a simmer.

Place 8oz of chopped chocolate in heavy non-reactive bowl.

When the barleywine mixture just bubbles and is hot, pour steaming blend into the 8 oz of chopped chocolate and stir slowly with a spatula until the chocolate melts.

Melt the unsalted butter in the same saucepan and when it is almost bubbling, remove from heat and stir in the remaining 4 oz of chopped chocolate.

Stir until the chocolate melts and then slowly stir the melted butter mixture into the barleywine base. Stir slowly, so air pockets and bubbles do not form.

When smooth and glossy, pour the ganache into a 9x9x2 glass pan, and let cool. When cooled, cover and chill 1 to 2 days.

Place crushed cookies into small bowl or dish.

Scoop out the ganache in small balls and drop into crushed cookies, 3 or 4 at a time, and cover/roll until completely covered.

Lift out with fork and place into storage containers lined with wax paper.

Chill uncovered 6 hours. Keeps chilled for up to 3 weeks.

Big Hint: Ghiardelli now has bagged 60% bittersweet chocolate chips 11 1/2 oz bag found it at Von's. No need for chopping!


Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes.