Seventy% - Topic: Dissapearing booze.... http://www.seventypercent.com/forum/techniques/dissapearing-booze/ Simple:Press Version 4.5.0 Ilana on Dissapearing booze.... http://www.seventypercent.com/forum/techniques/dissapearing-booze/#p10821 Techniques http://www.seventypercent.com/forum/techniques/dissapearing-booze/#p10821 I have tried wine truffles with reduced wine. I think the flavor is stronger with butter instead of cream and also more wine can be used.

Ilana Bar-Hai
http://www.ganache.co.il

]]> Mon, 09 Feb 2009 07:45:05 +0000 gap on Dissapearing booze.... http://www.seventypercent.com/forum/techniques/dissapearing-booze/#p10820 Techniques http://www.seventypercent.com/forum/techniques/dissapearing-booze/#p10820 Various alcohols can also be reduced before use. Eg., wines (red, white, sparkling and fortified). I make a champagne truffle where I reduce 1000g champagne to 600g before using in the ganache. It depends, obviously, if you are after an alcoholic chocolate or a chocolate that tastes alcoholic.

]]> Sun, 08 Feb 2009 21:10:23 +0000 Marcellus on Dissapearing booze.... http://www.seventypercent.com/forum/techniques/dissapearing-booze/#p10819 Techniques http://www.seventypercent.com/forum/techniques/dissapearing-booze/#p10819 I've also found great difficulties in getting alcohol flavour to come through in truffle centres, especially with milk & dark chocolate. White chocolate truffles seem better in this regard. However, you may have more success with liqueurs than the neat spirit. I've used Bailey's Cream & Advocaat with milk and white chocolate truffle mixes with some success.

]]> Fri, 06 Feb 2009 18:59:59 +0000 bc9701 on Dissapearing booze.... http://www.seventypercent.com/forum/techniques/dissapearing-booze/#p10818 Techniques http://www.seventypercent.com/forum/techniques/dissapearing-booze/#p10818 When I was first developing my truffle recipes for Choklat, I researched the recipes for such truffle centers as icewine, champagne, grand marnier, and so forth.

I was told be many different sources that on a very small scale home enthusiasts use various liquors in their centers. However in a commercial kitchen, very seldom is the "real McCoy" ever used, as the flavour isn't strong enough, the alcohol content often curdles the truffle centers, there's the problem of evaporation, and of course the very high cost of using such flavours.

I was directed to a company here in Canada (also has offices in the US), called Qzina, which supplies the concentrated commercial flavouring most professional chocolatiers use instead of liquor.

Personally I won't use anything other than original flavouring in our truffle centers, and subsequently don't use liquor at all.

Hope this helps.

Brad Churchill

Brad Churchill
Choklat
http://www.SoChoklat.com

]]> Fri, 06 Feb 2009 01:16:25 +0000 yochy on Dissapearing booze.... http://www.seventypercent.com/forum/techniques/dissapearing-booze/#p10817 Techniques http://www.seventypercent.com/forum/techniques/dissapearing-booze/#p10817 I hope that you are adding the brandy all the way at the end of the process after the butter when it has already cooled somewhat to prevent the evaporation

yochy

]]> Wed, 14 Jan 2009 18:12:39 +0000 Ilana on Dissapearing booze.... http://www.seventypercent.com/forum/techniques/dissapearing-booze/#p10816 Techniques http://www.seventypercent.com/forum/techniques/dissapearing-booze/#p10816 The small inexpensive Reynolds hand held vacuum sealer and bags are so cheap it is worth a go!

]]> Sat, 05 Jul 2008 17:37:51 +0000 Foodpump on Dissapearing booze.... http://www.seventypercent.com/forum/techniques/dissapearing-booze/#p10815 Techniques http://www.seventypercent.com/forum/techniques/dissapearing-booze/#p10815 That's an idea worth trying. I'll see how it goes next batch. Thanks

]]> Sat, 05 Jul 2008 15:00:24 +0000 Ilana on Dissapearing booze.... http://www.seventypercent.com/forum/techniques/dissapearing-booze/#p10814 Techniques http://www.seventypercent.com/forum/techniques/dissapearing-booze/#p10814 I wouldn't "sue" the poor alcohol producer!! Just jokin! I think that all flavors start disappearing with every day that passes. Freezing might help out as well as storing them in food saver bags in which the air has been removed/ vacuumed sealedorwhateverit is called!!!

]]> Sat, 05 Jul 2008 10:56:54 +0000 Foodpump on Dissapearing booze.... http://www.seventypercent.com/forum/techniques/dissapearing-booze/#p1429 Techniques http://www.seventypercent.com/forum/techniques/dissapearing-booze/#p1429 Been working a while on the shelf life of truffles, and have finally put together a decent formula; texture, consistancy, and mouthfeel are great, even after 4- weeks shelf life, problem is that the booze flavour dissapears after 2 weeks. I'm suing a commercial alcohol, (Distillerie du Perigord) 60% brandy. Fairly sure the flavour loss is due to evaporation--even though I'm hand coating the truffles with a thin layer of couveture and then enrobing them.

Anyone have any ideas on how to combat this? Any idea on sites or books to read up on the subject?

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