How to Make Chocolate Truffles
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Date: 2019-12-14
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Comments and reviews: 9
smsstuart
Wow. Very impressive that you're showing folks an easy way to temper the enrobing chocolate. That'll really make a lot folks happy, as the perfect truffle really needs that outer chocolate 'shell'- I've been making homemade truffles for about 25 years and have worked through all sorts of chocolate/cream ratios, and many different brands and compositions of chocolates. I've ended-up with a 2. 5: 1 ratio of 59-60% to 70% chocolate - along with a tiny amount of 22-24% fat [Dutch-processed] cocoa, to which I add cream at a much-higher ratio of about 1. 16. [So, a tiny bit more cream than chocolate, by weight. It kinda depends on the amount of cocoa butter in the chocolate(s)]. Intensifying the chocolate flavor by incorporating some 70% chocolate into the 60%, along with a little high fat cocoa, allows you to really increase the creaminess of the ganache, but still produce a very chocolate-forward truffle. And then enrobe it in a blend of 55 & 60% chocolates of different flavor profiles (some 'fruity', some 'nutty', etc, and you really have a treat with several delicious flavors, all melting on your tongue at the same time.
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Wow. Very impressive that you're showing folks an easy way to temper the enrobing chocolate. That'll really make a lot folks happy, as the perfect truffle really needs that outer chocolate 'shell'- I've been making homemade truffles for about 25 years and have worked through all sorts of chocolate/cream ratios, and many different brands and compositions of chocolates. I've ended-up with a 2. 5: 1 ratio of 59-60% to 70% chocolate - along with a tiny amount of 22-24% fat [Dutch-processed] cocoa, to which I add cream at a much-higher ratio of about 1. 16. [So, a tiny bit more cream than chocolate, by weight. It kinda depends on the amount of cocoa butter in the chocolate(s)]. Intensifying the chocolate flavor by incorporating some 70% chocolate into the 60%, along with a little high fat cocoa, allows you to really increase the creaminess of the ganache, but still produce a very chocolate-forward truffle. And then enrobe it in a blend of 55 & 60% chocolates of different flavor profiles (some 'fruity', some 'nutty', etc, and you really have a treat with several delicious flavors, all melting on your tongue at the same time.
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Anakiana
for those preferring a thinner chocolate shell (esp. for white chocolate that can overpower flavours); either use hands or those thin gloves, put a teeny bit of chocolate in your hand and roll 2-3 truffles at a time. They might not be completely covered / there might be some transparence. - But don't worry. Once they have set repeat. The second thin layer smoothes everything out. if your really want to be on the safe side you can add a third one but I don't usually find that necessary. (just make sure that every layer is compeltely set before you add the next one)
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for those preferring a thinner chocolate shell (esp. for white chocolate that can overpower flavours); either use hands or those thin gloves, put a teeny bit of chocolate in your hand and roll 2-3 truffles at a time. They might not be completely covered / there might be some transparence. - But don't worry. Once they have set repeat. The second thin layer smoothes everything out. if your really want to be on the safe side you can add a third one but I don't usually find that necessary. (just make sure that every layer is compeltely set before you add the next one)
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Elle-Iza Logan
This year I went FW-old school and made your amazing burnt caramel sea salt dark chocolate coins, which was the first FW recipe I've ever tried 10 years ago. They are as amazing as I remembered them to be, and to be honest we ate the whole first batch but brought some to our elderly neighbours, too. So I had to go back to the store and make a second batch as gifts. And no, I don't regret a single bite.
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This year I went FW-old school and made your amazing burnt caramel sea salt dark chocolate coins, which was the first FW recipe I've ever tried 10 years ago. They are as amazing as I remembered them to be, and to be honest we ate the whole first batch but brought some to our elderly neighbours, too. So I had to go back to the store and make a second batch as gifts. And no, I don't regret a single bite.
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Em Jay
0: 51 Awesome Seems like I can use this as the truffle equivalent of a Baker's hydration percent. Thank you very much for this principle. This is going to make playing with the spectrum of truffle texture quite measurable, repeatable, and lots of damn fun. Uber high hydration (creamation) truffles are in store over the holidays.
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0: 51 Awesome Seems like I can use this as the truffle equivalent of a Baker's hydration percent. Thank you very much for this principle. This is going to make playing with the spectrum of truffle texture quite measurable, repeatable, and lots of damn fun. Uber high hydration (creamation) truffles are in store over the holidays.
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Wm Cole
The 60% ratio is golden information. With the mention of coffee flavored I'm wondering about how you go about that. Would adding coffee seize the ganache or ruin it? Do you use grounds and not liquid coffee? I suppose the same goes for any liquid flavor or even fruits or extracts. A little more on flavors would be helpful.
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The 60% ratio is golden information. With the mention of coffee flavored I'm wondering about how you go about that. Would adding coffee seize the ganache or ruin it? Do you use grounds and not liquid coffee? I suppose the same goes for any liquid flavor or even fruits or extracts. A little more on flavors would be helpful.
reply
Ace Lightning
This is an activity for when the kids are out of school for a snow day, but it's not the kind of snow they can go outside and play in. Get them started making chocolate truffles, and they'll be too busy licking chocolate off their fingers to get into serious mischief.
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This is an activity for when the kids are out of school for a snow day, but it's not the kind of snow they can go outside and play in. Get them started making chocolate truffles, and they'll be too busy licking chocolate off their fingers to get into serious mischief.
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MICHELLE DALTON
They look so good and so easy. alcohol would be yummy in these balls. I learnt something today. You dont need to double boil for chocolate ganache. I have lived a lie. I want to die by drowning in a pool of peppermint chocolate ganache. I must make these
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They look so good and so easy. alcohol would be yummy in these balls. I learnt something today. You dont need to double boil for chocolate ganache. I have lived a lie. I want to die by drowning in a pool of peppermint chocolate ganache. I must make these
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Ben W
Save the chocolate for something better (I'm sorry, truffles are one of few foods I really don't like)Although I can like fresh asparagus at times, I am not sure that chocolate would really go with them HahaBut in general, I am in favor of chocolate anything.
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Save the chocolate for something better (I'm sorry, truffles are one of few foods I really don't like)Although I can like fresh asparagus at times, I am not sure that chocolate would really go with them HahaBut in general, I am in favor of chocolate anything.
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Ty Robertson
I know we're using dry hands here. But what about a t-shirt that says, damp hands, smooth balls? I think I speak for everyone here when I say I would definitely wear that shirt to my next holliday party. edit: for grammar
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I know we're using dry hands here. But what about a t-shirt that says, damp hands, smooth balls? I think I speak for everyone here when I say I would definitely wear that shirt to my next holliday party. edit: for grammar
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