11 replies to this topic

[AnnieWilliams]

I was asked to make some chocolate truffles, which I have never done before since I'm not much of a candy maker. Sure, I have made ganache, but I have never gotten into the whole truffle thing. I am not looking at using molds, just the irregular chocolate "blobs" rolled in cocoa powder or whatever else. I was wondering if someone could provide a good base formula for the ganache. I am not sure what percentage of chocolate to use (I have been making ganache with 70% lately and it's been good), whether or not to add butter, and how much liqueur to use if you wanted to flavor them that way. Any help would be greatly appreciated!

[Kerry Beal]

Basic Dark Chocolate Truffle

(50 servings)

• 150 grams whipping cream
• 40 grams glucose
• 350 grams dark chocolate
• 65 grams butter - room temperature
• 45 grams liquor of some sort

Melt chocolate and cool to about 30 to 32 degrees C. Heat cream and glucose to about 40 degrees C. Stir cream mixture into chocolate and stir until emulsified. Mix in butter until smooth and stir in liquor.

[AnnieWilliams]

Wow, you are just awesome!

[AnnieWilliams]

Do you enrobe these with tempered chocolate or just roll them in cocoa powder?

[Kerry Beal]

I enrobe with tempered chocolate myself - how soon will they be eaten?

[AnnieWilliams]

Not sure actually. Would you keep them refrigerated?

[Kerry Beal]

If I enrobe I keep them at room temperature in an airtight container.

[AnnieWilliams]

Ok, do you ever enrobe with chocolate that isn't tempered? What if you didn't enrobe at all? Would they be ok at room temperature or should they be refrigerated? Sorry, I don't have much experience with this!

[Kerry Beal]

I only enrobe with untempered chocolate if I screw up and forget to check my temper! If you want to just roll in some cocoa powder (I'd add some powdered sugar to it - cause I find plain cocoa a little hard to take on a truffle) - then put in your air tight container, in the fridge. Put them at room temperature for a day before opening the container to ensure that condensation doesn't screw up your cocoa. Make sure people eat them in a day or two.

[AnnieWilliams]

Oh ok, so they are "time sensitive?" I wonder if they could be frozen. I was kind of hoping they would be ok for a couple of weeks at least. Shows you how ignorant I am to the world of chocolate truffles, haha!

[Kerry Beal]

Same airtight box, in the freezer - take out 48 hours before - 24 hours in fridge - 24 hours at room temperature before opening the box. Eat in a couple of days.

[AnnieWilliams]

Great, thanks so much for your help!