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August 11, 2006
I made a batch of truffles…I mean I made the ganache as I usually do…roll them into balls and freeze them in an air tight box. At a later stage I usually dip them in tempered chocolate. This time however, probably due to the high humidity…the balls are really wet. Does this mean I have to throw them out or is there some way I can save them before dipping them in the chocolate.
I would really appreciate any ideas
September 30, 2004
I definately wouldn’t throw them out. It could be that your emulsion broke and the cream is separating, or as you say, it may be due to high humidity. Neither should cause you to throw them out, but as you dip them you may find your viscosity increases due to the excess moisture. It’s been a while since i was in israel, but i remember it being hot as blazes this time of year and you must have some pretty good airconditioned setup to be able to temper (and keep it in temper!) chocolate!
August 11, 2006
When I made that batch I still didnt have air condition( Now I do) The question is will these truffles come out ok or if I put the wet truffles into tempered chocolate, will it spoil the chocolate? Is there any way to dry the truffles before dipping? ( Maybe this is a stupid question!!)
Thanks for the answer anyway