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7:56 pm
February 3, 2007
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choc_chip
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London, United Kingdom
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posts 5
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Hi all,
I’m fairly new to truffle making and wish to find out the best coating to use for champagne truffles. I notice most people use a fine white dusting powder but I’m unsure what it is they actually use. Can anyone help?
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http://www.lovechocolatetruffles.com/
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12:08 am
February 4, 2007
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Chrissie
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Edinburgh, United Kingdom
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posts 71
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I would assume icing sugar although I can’t say for sure.
I know that turkish delight is dusted with a mixture of icing sugar and cornflour in order to stop it from sticking together.
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8:23 am
February 4, 2007
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gap
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Melbourne, Australia
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posts 199
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Icing sugar is normally used for the truffles
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11:04 am
February 5, 2007
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jc
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manchester, United Kingdom
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posts 18
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Hi all,
There is a product which is a fat encapsulated sugar, it looks like icing sugar but will not turn to syrup when in contact with the chocolate or moisture, the brand I use is called sweet snow from mcphee but this does contain hydrogenated fat, apparently there is a product around that is hydrogenated fat free but I dont know who make’s it
john
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8:24 pm
February 5, 2007
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confiseur
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Switzerland
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posts 51
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John…
I think the taste of this product leaves something to be desired..
More suited for cakes and pastries than pralines..we used it a lot at the Richemont but I never could really get enthusiastic about it…
For champagne truffles I recommend to use a slightly overtempered couverture and roll in icing sugar, then sieve out…
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5:30 am
February 11, 2007
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andy abramowich
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Australia
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posts 6
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Howdy all,
Just off the icinig sugar topic,why use over crystalised couverture?Its going to be thicker,you would also risk loosing the properties a properly crystalised couverture has.The only time i would use it is when you need it pliable in texture.I use the modified icing sugar,just let the truffle nearly set before you roll it,gives it a coat that doesnt get into the couverture as much.Cheers!
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11:19 am
February 11, 2007
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confiseur
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Switzerland
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posts 51
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..not over chrystalised…overtempered…use at ca.33-35c…. this gives a very thin coating which is all you need when you roll into icing sugar..
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