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Recommendations for truffles, ganaches, etc?
November 19, 2004
4:49 pm
asmokemezzo
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November 19, 2004
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I'm making truffles for a friend's wedding and am wondering if anyone can recommend a particular chocolate brand or cocoa percentage that they find particularly good for truffles, ganache and that sort of thing. I generally the 70% Lindt, but I find it to be a little acidic and fruity-sharp, I'd really like something a little smoother and maybe a little sweeter, but still intensely dark. Any suggestions?

November 20, 2004
6:57 am
Hans-Peter Rot
USA
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Well, generally a 70% chocolate is ideal because anything too sweet will be further diluted by the cream, and anything too strong (high cocoa content) will be too fatty because the cream provides a lot of fat already. Try using a 70% chocolate that's not so fruity, such as Cluizel. Cluizel offers pastilles of varying percentages, one of particular interest for you might be the Amer Brut 72%. Also, you might want to consider those Ghirardelli bittersweet bars sold in grocery stores. They're surprisingly a good chocolate and aren't nearly as fruity as Lindt Excellence 70%. What other flavors do you plan on adding to the truffles and ganaches, btw? This also will determine which chocolate you should use in order to prevent flavor clashing. Perhaps you should try Valrhona's Caraibe, which although is 66%, is still deceptively strong and not fruity.

November 20, 2004
6:59 am
Hans-Peter Rot
USA
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D***!!! LoneLy did it again :-(

November 24, 2004
5:56 am
Hans-Peter Rot
USA
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Hey now, watch it there, Lone. Keep it up, and we're going to have to dip you in hot ganache and allow you to harden [;)]

November 24, 2004
8:55 am
Polarbear
Tromsø, Norway
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April 24, 2004
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quote:


Originally posted by Montegrano

Try using a 70% chocolate that's not so fruity, such as Cluizel. Cluizel offers pastilles of varying percentages, one of particular interest for you might be the Amer Brut 72%.

They're surprisingly a good chocolate and aren't nearly as fruity as Lindt Excellence 70%. What other flavors do you plan on adding to the truffles and ganaches, btw?

Perhaps you should try Valrhona's Caraibe, which although is 66%, is still deceptively strong and not fruity.


??? Do we live om the same choc planet? [8)]IMHO, the Lindt 70% isn't fruity, its just another dark thing with too much harsh forasteros taste (although certainly better than the typical vanillin-soaked stuff).

On the other hand, I think both Cluizel and Valrhona generally are very fruity, the caraibe too. But the 72% Cluizel is an exception, and I agree it could be a good choc to use.

***
My name is Polarbear and I am a chocoholic...

*** My name is Polarbear and I am a chocoholic...
November 24, 2004
5:58 pm
Hans-Peter Rot
USA
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Well, when I posted that I had Amer Brut 72% in mind, and the 85% and Noir Infini are also not fruity. The single estate bars, otoh, are quite fruity, while some of the other origin (the chocolate available in the Nuancier box) aren't THAT fruity. Also, comparatively speaking, Lindt is fruity in relation to the aformentioned Cluizel chocolates.

December 2, 2004
4:25 pm
asmokemezzo
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November 19, 2004
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Okay, I had my friend do a little tasting to see what she liked, and I ended up ordering a 5kg block of Callebaut, the 54% semi-sweet block. For my taste, it's too sweet, but she really likes it. Now, here's my question. I'll be able to use this block for lots of things, but if I want to darken it down, for my own truffle purposes, what should I use? Would the Cluziel 85% still be a good choice? If I used half and half? Or should I go with something in the 99% or 100% range?

December 4, 2004
10:17 pm
asmokemezzo
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November 19, 2004
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Okay, little update - I made some trial truffles today - pure chocolate, no flavoring. One batch I used just the 54% Callebaut, one batch I used 1/2 Callebaut, 1/2 70% Lindt, and one batch I used 1/2 Callebaut, 1/2 85% Lindt. I've come to the conclusion that I don't like the Lindt chocolate - it's so SOUR! The 70% isn't bad but I really don't care for the 85%. Anyway, the truffles I made with just the Callebaut are a little on the sweet side but I really like this chocolate - it starts sweet but has a nice warm bitter finish. The ones that are 1/2 70% Lindt are good, and at just the right level of sweetness, but the sour Lindt flavor really comes through and I just don't like it. The 1/2 85% percent ones are just WAY too sour for my taste, and I think maybe not sweet enough, especially once they're rolled in cocoa (Valrhona). However, this little experiment has been very enlightening - I think I need to find a 70% that I really like to mix with the Callebaut to make the ideal truffle! Suggestions, anyone? I will definitely try the Cluziel 72% - any others you can think of?

December 8, 2004
5:36 pm
Lone Ly
Oslo, Norway
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October 10, 2003
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I don't know much about Callebaut since I have only eaten any of his stuff by accident. Yet as a general comment, I suggest that you give Pierre Marcolini's Fleur de Cacao a try. It is a 85%, but very smooth and quite sweet actually. I think it is almost on the same "level" as e.g. Lindt's 70%. How well they go together I'm not sure, but at least it's a nice way of learning that percentage is not all that matters. Anyway, most of the brands I would recommend are rather expensive, so I doubt I'm of much help in the long run.

Chocolate is cheaper than therapy and you don't need an appointment.

"Man cannot live by chocolate alone - but woman can." (Unknown)

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