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Chocolate Baking Help!

Chocolate

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30 replies to this topic

#1 awbrig

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Posted 04 December 2002 - 04:44 PM

Whew, thanks for coming to my rescue!

I am making Chocolate Truffles and the recipe calls for

12 OZ bittersweet chocolate
3 Tablespoons butter
1 3/4 heavy Cream

However, I am using an unsweetened 9.7 oz bar of Scharffenberger Chocolate. What extra steps do I do to transfer unsweetened to bittersweet. - The Scharfenberger pamphlet suggested using 10 - 20% less chocolate than the recipe call for - so I will just use the bar of 9.7 oz instead of 12 oz. - Also it says to reduce the butter or fat by 1/4 to 1/3 - not sure what to do here - and finally to add sugar up to 30 to 60% of the chocolate...
- How much sugar should I add and when....thanks for any help or suggestions! :smile:

Edited by awbrig, 04 December 2002 - 04:44 PM.


#2 awbrig

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Posted 04 December 2002 - 10:02 PM

can anyone help me? :sad:

#3 Suvir Saran

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Posted 04 December 2002 - 10:28 PM

why do you wake up so late at night? :angry:

Try using a 1/4 cup. Maybe another tablespoon if you want more. I like less.. even less than a 1/4 cup. But I love bitter. Not many can appreciate bitter tasting stuff as much I.

When are you making them? Now?? :rolleyes:

Will you send me some to sample? :smile:

#4 awbrig

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Posted 04 December 2002 - 10:36 PM

late? its late in NY not here silly...im in Chicago

a 1/4 cup of what?

they are for Liams baptism for mignardises...Trotters is doing the Baptism Cake which should be really awesome...

im also dusting the truffles in Vahlrona cocoa powder and would be happy to send them to you Suvir and anyone else who would like some... :smile:

Edited by awbrig, 04 December 2002 - 10:36 PM.


#5 Suvir Saran

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Posted 04 December 2002 - 10:45 PM

late? its late in NY not here silly...im in Chicago

a 1/4 cup of what?

they are for Liams baptism for mignardises...Trotters is doing the Baptism Cake which should be really awesome...

im also dusting the truffles in Vahlrona cocoa powder and would be happy to send them to you Suvir and anyone else who would like some... :smile:

1/4 cup of sugar. Is that not what you asked about Sir?

#6 Suvir Saran

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Posted 04 December 2002 - 10:47 PM

Do not forget dusting them in some Curry Powder as well.
But please... PLEASE.. make sure not to send me those. I am happy being given the less exciting ones. :smile:

#7 awbrig

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Posted 04 December 2002 - 10:50 PM

Suvir,

I talked about the quantity of chocolate, butter and sugar...but you're right only officically sugar....but interested in all of those aspects....

No Curry planned but could make a definate exception for Mr. Suvir Saran Wrap! :biggrin:

#8 Suvir Saran

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Posted 04 December 2002 - 10:53 PM

Suvir,

I talked about the quantity of chocolate, butter and sugar...but you're right only officically sugar....but interested in all of those aspects....

No Curry planned but could make a definate exception for Mr. Suvir Saran Wrap! :biggrin:

No Curry for me please. I am curried out. And you would be able to curry no more favors with me if I get them like those Naga Truffles. :rolleyes:

#9 awbrig

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Posted 04 December 2002 - 10:56 PM

Extra Curry coming right up! :raz:

#10 Suvir Saran

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Posted 04 December 2002 - 10:58 PM

1 cup heavy cream
1/2 stick butter, cut into pieces
3 tablespoons granulated sugar or to taste
9 oz. bitter chocolate, finely chopped
3 tablespoons armagnac

#11 Suvir Saran

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Posted 04 December 2002 - 11:00 PM

But I made these when I had very provincial taste for chocolate. Not something I have made recently.
Just thought it may help you understand the acceptable ratio of the different ingredients.
Hope it is of some help.
All the best with making these truffles. You are a great father. Liam will certainly thank you as an adult if he does not appreciate this effort now. Something tells me he will. He looks like a very smart young man.
All the best with his special day. :smile:

#12 awbrig

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Posted 04 December 2002 - 11:04 PM

thanks Suvir, that is very nice of you!

you didnt add any sugar to the ingredients, accident or no/

#13 Suvir Saran

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Posted 04 December 2002 - 11:07 PM

1/2 stick butter, cut into pieces
3 tablespoons granulated sugar or to taste
9 oz.  bitter chocolate, finely chopped

Look carefully kind Sir.. it is between the butter and the chocolate. :wink:

#14 awbrig

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Posted 04 December 2002 - 11:07 PM

ooops sorry you did add a teeny bit of sugar - sorry!

Edited by awbrig, 04 December 2002 - 11:07 PM.


#15 Suvir Saran

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Posted 04 December 2002 - 11:08 PM

ooops sorry you did add a teeny bit of sugar - sorry!

Teeny bit goes a long way. This is not a Vosges recipe. :shock:
Just kididng... you can add more to taste. :smile:

#16 Suvir Saran

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Posted 04 December 2002 - 11:40 PM

You must actually be working on those truffles. I see you have not posted here...
Hope they turn out well and Liam enjoys them as well. :smile:

#17 Suvir Saran

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Posted 05 December 2002 - 01:33 PM

And how did the truffles come out?

#18 awbrig

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Posted 05 December 2002 - 07:49 PM

OK, I added a lot more sugar than a gew tablespoons, alot more!

Now the chocolate is going to chill...I am assuming I let it cool and firm up and then I scoop them into balls and cover with the cocoa, right?

#19 Suvir Saran

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Posted 05 December 2002 - 08:18 PM

OK, I added a lot more sugar than a gew tablespoons, alot more!

Now the chocolate is going to chill...I am assuming I let it cool and firm up and then I scoop them into balls and cover with the cocoa, right?

You can rub your hands in cocoa as you roll into balls.
Let the ball rest for 15 minutes in the refrigerator.

You can then dust the balls into more cocoa, confectioners sugar, curry powder, chopped nuts or whatever else meets your fancy.

#20 awbrig

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Posted 05 December 2002 - 08:30 PM

do you suggest I put some sugar in the cocoa before I dust them?

#21 Suvir Saran

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Posted 05 December 2002 - 09:31 PM

do you suggest I put some sugar in the cocoa before I dust them?

Nah.. you do not need any sugar in the cocoa. Certainly not after you say you have added lots of sugar already. :smile:

#22 awbrig

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Posted 05 December 2002 - 09:34 PM

ok and then should I freeze them or refrig them until Sun afternoon

#23 Suvir Saran

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Posted 05 December 2002 - 09:38 PM

ok and then should I freeze them or refrig them until Sun afternoon

Refrigerate in an air tight container.
Bring them to room temperature for 30 minutes before you are ready to serve.
They should then be at a good temperature to be enjoyed for their greatness.

#24 Suvir Saran

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Posted 05 December 2002 - 10:10 PM

"he recipe calls for them to be chilled for 3 hours
i want to make sure they are firm enough to scoop them into balls "


I have never frozen the ganache for that long. Maybe a half hour.. To ensure that it is cold enough to handle. Did you freeze the ganache in the shape of piped mounds? If so, I would not freeze it that long... just enough to make the mounds firm enough to handle.

#25 awbrig

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Posted 05 December 2002 - 10:11 PM

i have the chocolate chilling in a bowl in the fridge...I havent molded them yet

#26 Suvir Saran

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Posted 05 December 2002 - 10:14 PM

i have the chocolate chilling in a bowl in the fridge...I havent molded them yet

How do you intend to mold it young man? :wink:

#27 awbrig

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Posted 05 December 2002 - 10:15 PM

into truffle sized balls using a melon-ball scooper...unless you have a better idea?

Edited by awbrig, 05 December 2002 - 10:15 PM.


#28 Suvir Saran

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Posted 05 December 2002 - 10:22 PM

into truffle sized balls using a melon-ball scooper...unless you have a better idea?

That sounds fine. Are you doing this using a recipe?
You have to make sure the chocolate is still pliable enough to form into balls. It cannot be too hard.

#29 awbrig

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Posted 05 December 2002 - 10:24 PM

if its too hard i will let it sit on my counter for a an hour will that work? or do I need to form them now?

#30 Suvir Saran

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Posted 05 December 2002 - 10:27 PM

if its too hard i will let it sit on my counter for a an hour will that work?  or do I need to form them now?

Are you using a recipe??? Pay attention to my questions young man.
What does the recipe say?
I used to form mounds using a pastry bag... But if you are freezing it... I am not sure how hard you have gotten the chocolate. It should be firm and yet pliable.
Forim into mounds... let the mounds chill for 15 minutes and then use cocoa to form the mounds into balls and then chill for another 15..and then dust with cocoa. confectioners sugar, nut flour, curry powder or whatever else you so desire.
Seal tightly and refrigerate till ready to serve. Bring out of refrigerator and keep at room temperature for 30 minutes before serving.





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