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Chocolate truffle Disaster!!
June 29, 2006
3:03 pm
jbirkett
United Kingdom
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Forum Posts: 7
Member Since:
June 29, 2006
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Can anyone help me?

Yesterday I made a batch of brandy truffles, using the same recipe I have used in the past:
600g white chocolate
150ml double cream (boiled)
75ml brandy (concentrated)

I put the mixture in a tray to set, but it has separated and there is a fatty layer on the top.

What did I do wrong? (This has never happened before)
Can the mix be “saved” & if so how?

Any suggestions would be gratefully received!

June 29, 2006
7:50 pm
wrks4choc
Hopewell Junction, USA
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Forum Posts: 82
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February 23, 2006
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My first assumption would be that your chocolate might be old. I would rewarm the mixture and start by whisking in a bit more warmed cream and see what happens. (I would warm the mixture in a microwave slowly so not to burn it). White chocolate is a bit more tempermental sometimes than the dark. Let me know how it turns out!

Keep it Sweet!

Keep it Sweet!
June 29, 2006
11:07 pm
jbirkett
United Kingdom
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Forum Posts: 7
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June 29, 2006
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Thanks for your suggestion – I’ll give it a try. The chocolate certainly isn’t old so I don’t think that’s the problem.

July 1, 2006
6:07 pm
Sebastian
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Forum Posts: 430
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September 30, 2004
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Doesn’t have anything to do with the age of the chocolate, what happened is that you didn’t form an emulsion (chocolate is oil, your cream and brandy are water). mix them very thoroughly and you should be able to avoid separation.