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I need to pick your brains!
May 16, 2010
1:23 pm
garethmabbs
Birmingham, United Kingdom
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Forum Posts: 37
Member Since:
April 8, 2009
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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.

Dairy Milk is good.
May 18, 2010
2:37 am
gap
Melbourne, Australia
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Forum Posts: 199
Member Since:
October 20, 2005
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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.

May 18, 2010
4:46 pm
garethmabbs
Birmingham, United Kingdom
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Forum Posts: 37
Member Since:
April 8, 2009
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Thank you Mr Gap! Ganache it is.

Dairy Milk is good.

Dairy Milk is good.

I need to pick your brains! | Chocolatiers | Forum