April 4, 2005
I tried to make some truffles but keep facing the same problem. Some of them had cracks on the chocolate surface and some had genache poping out from a small hole.
Anyone is able to tell me what the cause is?
I have questions below and any help is appreciated.
After making ganache, do we leave it to cool at room temperature or fridge?
After we pipe or roll the ganache into balls, do we put them into fridge for a while before dipping?
January 28, 2005
When I have made the ganache I let it cool in a refrigerator. Do not mix it while it cools down! Then the mass will separate. After the mass has strengthened I make little balls of it. Normally I cool the balls as long as necessary to roll the balls to perfect spheres with the hands. Most times I now just roll them in cacao powder. That’s the easiest way. To get perfect-coated truffles you have to make two layers. For the first one take a little bit of melted couverture in your hands and roll the truffle in your hands. They will get a thin chocolate coating. Now you can let the truffle come close to room temperature (if you do not coat them first, they will be to soft). Now make a second layer. The best would be to take a special truffle fork, but you can just take your hands again.
If the truffles are too cold the glaze will look bad and they will get these cracks. It’s because the chocolate of the coating gets immediately solid. Then the interior will get slowly warmer, but the chocolate coating cannot move any more. So it will break up and ganache will come out.
April 4, 2005
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