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April 8, 2009
I have a question for you. I am looking to expand the range of products my department currently makes, but due to restraints with equipment, working space and date issues, I am having some difficulty. I would love to start producing a range of truffles, soft centres etc, but I don’t have the room or equipment (or budget) to enable this. Plus the fact that there are some serious restraints on shelf life, I am having some trouble! I have been advised that there are a number of additives and preservatives I can use to prolong shelf life, plus a number of alternatives to cream and other ingredients, but I really don’t want to go down that route. I would prefer to keep things Au Naturel, and we have been trialling various honeys and fruit purees, which when mixed with liquid chocolate, give a lovely fudgy consistency which is pliable enough to roll and shape. My question is, would you still call this a truffle? And if not, what would this mix be called?
Answers would be greatly appreciated!
Dairy Milk is good.
October 20, 2005
I don’t know the technical answer but I would call it a ganache centre, not a truffle. To me a truffle is a mixture of cream and chocolate which is then shaped to resemble a fungi truffle and rolled in cocoa powder. In contrast, to me, a ganache is an emulsification of liquid (puree) and chocolate which seems to be what you’re describing.