Save Room for Sweets!

By Taylor Fengya

Did you make it to the Indiana State Fair this year? The fair offers many great foods, especially food covered in chocolate. However, if you didn’t make it to the fair, not to worry! We’ve got you covered on Saturday, October 17 from 12 – 4pm at the Dallara IndyCar Factory in Speedway. We will be sure to satisfy your sweet tooth with the many chocolate dessert samples that our 22 vendors will be providing you.

confection delightsFrom chocolate milk to truffles, to hot chocolate and cupcakes, Chocolate Fest is by far Indy’s Sweetest Day! Don’t waste your sweet tooth on the fair food, but make sure to save some for Chocolate Fest this year. It’s now just two months away! Can you believe it? We are working hard to plan our best Chocolate Fest yet.
Be sure to check back periodically for updates on all things Chocolate Fest! As always, we ask that you please spread the word about our fundraiser and follow us on social media!

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Chocolate Truffles!

By Taylor Fengya

At Chocolate Fest this year, a handful of vendors will be bringing samples of their delicious chocolate truffles to Dallara on Saturday, October 17! Have you ever wondered what ingredients are in truffles or how they are made? You’re in luck! Try out this recipe from Food Network. You won’t be disappointed!


10 ounces bittersweet chocolate, chopped fine

3 tablespoons unsalted butter

½ cup heavy cream

1 tablespoon light corn syrup

¼ cup brandy

½ cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles

8 ounces semisweet or bittersweet chocolate, chopped fine


  1. Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
  2. Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
  3. Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
  4. Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
  5. In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
  6. Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
  7. Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

To view the recipe online, click here.

Brown, Alton. “Chocolate Truffles.” Food Network, 2004. Accessed August 3, 2015.