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10:13 pm
July 4, 2008
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Foodpump
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Vancouver, Canada
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posts 28
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Been working a while on the shelf life of truffles, and have finally put together a decent formula; texture, consistancy, and mouthfeel are great, even after 4- weeks shelf life, problem is that the booze flavour dissapears after 2 weeks. I’m suing a commercial alcohol, (Distillerie du Perigord) 60% brandy. Fairly sure the flavour loss is due to evaporation–even though I’m hand coating the truffles with a thin layer of couveture and then enrobing them.
Anyone have any ideas on how to combat this? Any idea on sites or books to read up on the subject?
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10:56 am
July 5, 2008
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Ilana
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Israel
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posts 155
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I wouldn’t “sue” the poor alcohol producer!! Just jokin! I think that all flavors start disappearing with every day that passes. Freezing might help out as well as storing them in food saver bags in which the air has been removed/ vacuumed sealedorwhateverit is called!!!
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Ilana Bar-Hai
www.ganache.co.il
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3:00 pm
July 5, 2008
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Foodpump
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Vancouver, Canada
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posts 28
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That’s an idea worth trying. I’ll see how it goes next batch. Thanks
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5:37 pm
July 5, 2008
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Ilana
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Israel
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posts 155
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The small inexpensive Reynolds hand held vacuum sealer and bags are so cheap it is worth a go!
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Ilana Bar-Hai
www.ganache.co.il
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6:12 pm
January 14, 2009
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yochy
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USA
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posts 3
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I hope that you are adding the brandy all the way at the end of the process after the butter when it has already cooled somewhat to prevent the evaporation
yochy
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1:16 am
February 6, 2009
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bc9701
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Calgary, Canada
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posts 5
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When I was first developing my truffle recipes for Choklat, I researched the recipes for such truffle centers as icewine, champagne, grand marnier, and so forth.
I was told be many different sources that on a very small scale home enthusiasts use various liquors in their centers. However in a commercial kitchen, very seldom is the “real McCoy” ever used, as the flavour isn’t strong enough, the alcohol content often curdles the truffle centers, there’s the problem of evaporation, and of course the very high cost of using such flavours.
I was directed to a company here in Canada (also has offices in the US), called Qzina, which supplies the concentrated commercial flavouring most professional chocolatiers use instead of liquor.
Personally I won’t use anything other than original flavouring in our truffle centers, and subsequently don’t use liquor at all.
Hope this helps.
Brad Churchill
Brad Churchill
Choklat
http://www.SoChoklat.com
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Brad Churchill
Choklat
www.SoChoklat.com
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6:59 pm
February 6, 2009
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Marcellus
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posts 70
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I’ve also found great difficulties in getting alcohol flavour to come through in truffle centres, especially with milk & dark chocolate. White chocolate truffles seem better in this regard. However, you may have more success with liqueurs than the neat spirit. I’ve used Bailey’s Cream & Advocaat with milk and white chocolate truffle mixes with some success.
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9:10 pm
February 8, 2009
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gap
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Melbourne, Australia
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posts 199
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Various alcohols can also be reduced before use. Eg., wines (red, white, sparkling and fortified). I make a champagne truffle where I reduce 1000g champagne to 600g before using in the ganache. It depends, obviously, if you are after an alcoholic chocolate or a chocolate that tastes alcoholic.
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7:45 am
February 9, 2009
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Ilana
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Israel
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posts 155
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I have tried wine truffles with reduced wine. I think the flavor is stronger with butter instead of cream and also more wine can be used.
Ilana Bar-Hai
http://www.ganache.co.il
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Ilana Bar-Hai
www.ganache.co.il
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