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Caramel truffles
July 28, 2006
5:39 am
deb
Calgary, Canada
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Forum Posts: 146
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May 29, 2005
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On page 205 of FIne Chocolates, I tried making the caramel truffle. The cocoa butter separated from the mix. Why would this happen? I am not that good with the caramel stuff so I decided to get practising!!. So if anyone can trouble shoot fo me that would be great.
Thanks.

July 28, 2006
9:03 am
gap
Melbourne, Australia
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Forum Posts: 199
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October 20, 2005
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Hi Deb,

I have posted a very similar recipe at:
http://www.seventypercent.com/…..D=734#5639

When I combine the caramel mixture to the chocolate, I melt the chocolate first so that it is close in temp to the caramel mixture – that may help.

July 31, 2006
5:22 am
deb
Calgary, Canada
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Forum Posts: 146
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May 29, 2005
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Thanks Gap, I will try the recipe. I did use the caramel truffle recipe and it seemed to make okay truffles in spite of the cocoa butter separation.
My specialty is thin shell moulding. Because I am going to open a shop this fall I figured that I need to get my truffle making mastered!! What I have noticed is if the filling is somewhat soft. That is, typically ganache ingredients used as a truffle filling, if it is soft, when making a truffle the centre will expand a little as it softens to room temperature. This will cause the filling to press against the chocolate shell covering and actually break thru where the chocolate wall is weak. Rolling the truffle in ground nute, shaving etc. will cover up these inperfections. Or,perhaps making the filling much denser.
Any opinions?
Deb.

August 12, 2006
8:42 am
gap
Melbourne, Australia
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October 20, 2005
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Hi Deb, I have often used ganache centres for moulded chocolates without problems. I tend to use a chocolate which produces a thicker shell though. I also hand dip some of the truffle centres – you don’t have to do it in ball shapes though. I also do squares / rectangles / triangles using a frame or a cylinder using an icing piper.

October 14, 2006
3:08 pm
choco747
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Forum Posts: 1
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October 14, 2006
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CREAM CHOCOLATE CARAMELS
Mix together in a granite-ware saucepan half a pint of sugar, half a pint of molasses, half a pint of thick cream, one generous tablespoonful of butter, and four ounces of Walter Baker & Co.’s Premium No. 1 Chocolate.

Place on the fire and stir until the mixture boils. Cook until a few drops of it will harden if dropped into ice-water; then pour into well-buttered pans, having the mixture about three-fourths of an inch deep.

When nearly cold, mark into squares. It will take almost an hour to boil this in a granite-ware pan, but not half so long if cooked in an iron frying-pan.

Stir frequently while boiling. The caramels must be put in a very cold place to harden.

SUGAR CHOCOLATE CARAMELS

Mix two cupfuls of sugar, three-fourths of a cupful of milk or cream, one generous tablespoonful of butter, and three ounces of Walter Baker & Co.’s Premium No. 1 Chocolate.

Place on the fire and cook, stirring often, until a little of the mixture, when dropped in ice-water, will harden; then stir in one-fourth of a cupful of sugar and one tablespoonful of vanilla, and pour into a well-buttered pan, having the mixture about three-fourths of an inch deep. When nearly cold, mark it off in squares, and put in a cold place to harden.

These caramels are sugary and brittle, and can be made in the hottest weather without trouble. If a deep granite-ware saucepan be used for the boiling, it will take nearly an hour to cook the mixture; but if with an iron frying-pan, twenty or thirty minutes will suffice

http://chocorecipes.blogspot.com

http://chocorecipes.blogspot.com