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White dusting powder
February 3, 2007
7:56 pm
choc_chip
London, United Kingdom
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Forum Posts: 5
Member Since:
January 6, 2007
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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?

http://www.lovechocolatetruffles.com/
February 4, 2007
12:08 am
Chrissie
Edinburgh, United Kingdom
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Forum Posts: 71
Member Since:
July 4, 2006
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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.

February 4, 2007
8:23 am
gap
Melbourne, Australia
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Forum Posts: 199
Member Since:
October 20, 2005
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Icing sugar is normally used for the truffles

February 5, 2007
11:04 am
jc
manchester, United Kingdom
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Forum Posts: 18
Member Since:
October 11, 2006
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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

February 5, 2007
8:24 pm
confiseur
Switzerland
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Forum Posts: 51
Member Since:
October 14, 2005
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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…

February 11, 2007
5:30 am
andy abramowich
Australia
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Forum Posts: 6
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January 24, 2007
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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!

February 11, 2007
11:19 am
confiseur
Switzerland
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Forum Posts: 51
Member Since:
October 14, 2005
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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..