Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Chocolate Truffles

Chocolate

  • Please log in to reply
69 replies to this topic

#1 annachan

annachan
  • participating member
  • 1,122 posts
  • Location:Melbourne, Australia

Posted 30 December 2005 - 06:33 PM

The Mr. and I are thinking about trying our hands at making truffles for Valentine's Day. We are thinking about making heart and rose shape truffles w/ different ganache fillings.

We are currently in search of a few good books that would lead us in the right directions. I've had my eyes on Chocolate Obession (Michael Recchiuti, et al), Pure Chocolate (Fran Bigelow, Helene Siegel) and Chocolate Chocolate (Lisa Yockelson), but not sure how useful they will be as resources for truffles.

Also, we've been looking around for molds and transfer sheets to play around with. Anyone know of some good resources online or in the Bay Area?

We'll also appreciate any recipes that people have success with. Recipes without alcohol would be great.

TIA :biggrin:

#2 Michael M

Michael M
  • participating member
  • 230 posts

Posted 01 January 2006 - 04:45 PM

For molds, someone here recommended this place online for a source of molds. I just received my order - they have quite a selection.

For books, someone else should chime in.

#3 yellowmnm81

yellowmnm81
  • participating member
  • 28 posts

Posted 02 January 2006 - 09:47 AM

I have all three of those books and I would go with Chocolate Obsession. It is all about ganaches, truffles, and dipped chocolates. ChocolateChocolate I don't think has anything regarding chocolates and Pure Chocolate has only a section for it. Have fun!
follow my food adventures as
the sweet gourmand

#4 Irishgirl

Irishgirl
  • participating member
  • 341 posts
  • Location:Vancouver

Posted 02 January 2006 - 11:02 AM

Technically truffles are not molded chocolates....but...
http://www.jbprince....gory=292&Page=2

Try the above. They have what you are looking for.

#5 rosejoy

rosejoy
  • participating member
  • 23 posts
  • Location:Phoenix area

Posted 02 January 2006 - 11:51 AM

I have this little spiral-bound book titled "Oh Truffles by Au Chocolat" by Pam Williams and Rita Morin, published by Stein & Day in 1984. Of course it's out of print now, but keep an eye out on ebay or amazon.com and you might find a copy (I found mine on ebay a few years ago).

The book won't wow you with gorgeous pictures in full color or inspire you with artistic flair. Rather, it's about 120 pages of chocolate truffle recipes, variations of cocoa truffles, ganache truffles, buttery truffles, luxurious truffles, rich european truffles and french truffles. all sorts of flavors and combinations. It's not the cutting edge of chocolate today, but it's good solid truffle information and recipes.

Good luck to you with your new endeavor in the new year,

#6 annachan

annachan
  • participating member
  • 1,122 posts
  • Location:Melbourne, Australia

Posted 02 January 2006 - 01:53 PM

I will definitely be ordering Chocolate Obsession and Oh Truffles by Au Chocolat (I found it online for $9!) The websites recommended here both looks great. I'm sure I will be making some purchases there soon. Thanks everyone for your help.

Happy New Year! :biggrin:

#7 Art

Art
  • participating member
  • 107 posts

Posted 02 January 2006 - 10:48 PM

It must be pointed out that the Pam who wrote this book is the same Pam who runs the Ecole Chocolat (online chocolatier school) which was mentioned in a seperate thread.

-Art
Amano Artisan Chocolate
http://www.amanochocolate.com/

#8 Kerry Beal

Kerry Beal
  • participating member
  • 8,866 posts
  • Location:Ontario, Canada

Posted 11 March 2006 - 08:57 PM

Little late to chime in for Valentines day, but "Truffles, Candies and Confections" by Carole Bloom is an excellent source of recipes. Copies should be available in Abebooks.com. Particularly note the recipe for Krokant. Great chopped up in molded chocolates, tastes like Toblerone.

#9 NickLam

NickLam
  • participating member
  • 143 posts
  • Location:Bangkok, Thailand

Posted 11 March 2006 - 11:57 PM

Hi, I'm looking to purchase a few books on this subject and was just wondering which of the following would you guys suggest:

(1) Jean Pierre Wybauw's Fine Chocolates, Great Experience
(2) Roger Geert's Belgian Chocolates
(3) Ecole Lenotre's Chocolat et Confiserie Tomes 1 and 2


I'm leaning towards JPW's book, only because it was recommended by the guys at Callebaut.....not so sure bout the rest though.

Thanks!

#10 alanamoana

alanamoana
  • participating member
  • 2,738 posts
  • Location:California

Posted 12 March 2006 - 12:10 AM

i don't know about #2 and #3 but i have the jpw book and think it is great. i also saw him do a demo and i feel like he is one person i have learned NEW things from (with regard to chocolate). so i would get this book (actually, i already have :wink: ).

i ordered it from a canadian company and with the exchange ended up getting it cheaper than other places.

#11 Kerry Beal

Kerry Beal
  • participating member
  • 8,866 posts
  • Location:Ontario, Canada

Posted 12 March 2006 - 05:08 AM

Hi, I'm looking to purchase a few books on this subject and was just wondering which of the following would you guys suggest:

(1) Jean Pierre Wybauw's Fine Chocolates, Great Experience
(2) Roger Geert's Belgian Chocolates
(3) Ecole Lenotre's Chocolat et Confiserie Tomes 1 and 2


I'm leaning towards JPW's book, only because it was recommended by the guys at Callebaut.....not so sure bout the rest though.

Thanks!

View Post

I have all 3 and find them all useful for various purposes.

JPW is more current, great pictures. Intersting recipes.

Geerts covers all the classic belgian chocolates, recipes make huge amounts and call for a lot compound flavourings and some ingredients you will have to figure out (things get lost in translation). The index in Geerts sucks, you end up looking through the whole book each time to find the picture of what you want. Should be cross indexed by flavour or something. I don't use it much anymore for recipes as I find the chocolates all very similar, not very highly flavoured. I look for more 'wow' in my recipes, as in "wow, that sure tastes like mango'.

Lenotre is excellent at covering the range of confectionary, but has limited numbers of recipes for each catagory. In general the recipes turn out well, but again some ingredients may elude you.

Alanamoana's suggestion to buy from Chocolat-chocolat in Canada is a good one, bought all mine there for a lot less than even amazon. Of course I'm in Canada so there are no cross border duty issues.

#12 Trishiad

Trishiad
  • participating member
  • 544 posts
  • Location:sebastopol, ca

Posted 12 March 2006 - 09:19 AM

I second Kerry's comments. I too have all three and hhave been inspired and educated by each. I must admit, though, that I don't actually use ANY of the recipes. I have used the recipes as inspiration and gone off on a related tangent or modified the recipes or just looked at the pictures. The Wybauw has more technical information than the other two.

#13 sugarbuzz

sugarbuzz
  • participating member
  • 123 posts

Posted 12 March 2006 - 11:30 AM

I like Truffles, Candies & Confections by Carole Bloom also. It's nice for a novice because she explains about types of chocolate,tools to buy, how to temper..etc.
Alot of interesting truffle recipes..and the brittle recipe is very good.

#14 NickLam

NickLam
  • participating member
  • 143 posts
  • Location:Bangkok, Thailand

Posted 12 March 2006 - 12:09 PM

Thanks for the info on the 3 books Alanamoana, Kerry and Trishiad. Seems like JPW's book is the one! Remember reading in another thread that one of his ginger-something recipes for a filling was amazing. Looking forward to trying it out!

#15 Africa Flores

Africa Flores
  • legacy participant
  • 12 posts
  • Location:San Diego, CA

Posted 17 March 2006 - 05:29 PM

I am inthis business but love pastry and chocolates....
Not long ago i just bough rechiutti book it is outsanding . :smile:

#16 Gruzia

Gruzia
  • participating member
  • 153 posts
  • Location:Tampa

Posted 17 March 2006 - 06:00 PM

what do you guys think about the truffle recipes in Alice Medrich's Bittersweet?

Edited by Gruzia, 17 March 2006 - 06:00 PM.


#17 Kerry Beal

Kerry Beal
  • participating member
  • 8,866 posts
  • Location:Ontario, Canada

Posted 17 March 2006 - 08:23 PM

I'm afraid I haven't seen Alice Medrich's book Bittersweet so I can't comment on the truffles.

I do have the Rechutti book, it is first new chocolate book I've bought in a while and the one thing I have taken away from that one is the caramelized cacoa nibs. I have some el ray nibs I bought a while back and never really got excited about until now. I make a molded chocolate with the caramelized nibs in a milk chocolate ganache that is fabulous.

#18 alanamoana

alanamoana
  • participating member
  • 2,738 posts
  • Location:California

Posted 18 March 2006 - 12:19 PM

i like medrich's books for her baked recipes...her chocolate ganaches tend to be very basic. you can definitely learn from her books though, so if you want something that offers more than just truffle recipes, it isn't a bad buy.

#19 ChocoChris

ChocoChris
  • participating member
  • 151 posts

Posted 19 March 2006 - 09:45 PM

I'm afraid I haven't seen Alice Medrich's book Bittersweet so I can't comment on the truffles. 

I do have the Rechutti book, it is first new chocolate book I've bought in a while and the one thing I have taken away from that one is the caramelized cacoa nibs.  I have some el ray nibs I bought a while back and never really got excited about until now.  I make a molded chocolate with the caramelized nibs in a milk chocolate ganache that is fabulous.

View Post


Hi Kerry,
Any chance you can share the recipe with us...it sounds intriguing.

Thanks!
Chris

#20 Kerry Beal

Kerry Beal
  • participating member
  • 8,866 posts
  • Location:Ontario, Canada

Posted 20 March 2006 - 05:05 AM

I'm afraid I haven't seen Alice Medrich's book Bittersweet so I can't comment on the truffles. 

I do have the Rechutti book, it is first new chocolate book I've bought in a while and the one thing I have taken away from that one is the caramelized cacoa nibs.  I have some el ray nibs I bought a while back and never really got excited about until now.  I make a molded chocolate with the caramelized nibs in a milk chocolate ganache that is fabulous.

View Post


Hi Kerry,
Any chance you can share the recipe with us...it sounds intriguing.

Thanks!
Chris

View Post


Chris,

I'd be happy to share this recipe. Make the caramelized nibs as per Rechutti, but toast the nibs first in the oven until they smell like brownies baking. Make a ganache with one part room temperature butter and 2 parts melted and cooled milk chocolate coverature. I mold these in a cocoa bean mold that I have painted first with dark chocolate then lined with milk. I put a couple of nibs in the mold, pipe in the ganache, back off with milk.

I found a couple in a container downstairs so I took a picture, but you must forgive me because they are old, don't look so great, but do show the look when the mold is painted first. When young they are lovely and shiny.

Kerry


Posted Image

#21 RuthWells

RuthWells
  • participating member
  • 671 posts

Posted 20 March 2006 - 09:35 AM

what do you guys think about the truffle recipes in Alice Medrich's Bittersweet?

View Post


I made her ginger truffle variation at holiday time and was underwhelmed by the ginger flavor. If you try them, increase the ginger and/or steeping time significantly. :smile:

#22 ruthie jewell

ruthie jewell
  • participating member
  • 37 posts
  • Location:Ferndale, Michigan

Posted 23 June 2006 - 03:32 PM

Has anyone mentioned chocolat-chocolat as a source for molds? They have an excellent selection, and I hear if you go to the store in Montreal they have even more. Perhaps a road trip? I am in Detroit if anyone is interested. I have a friend who lives in Montreal, she's heavily involved in Canada's food network, and she comes from a very high end chocolate and pastry background.

#23 annachan

annachan
  • participating member
  • 1,122 posts
  • Location:Melbourne, Australia

Posted 23 June 2006 - 03:46 PM

Has anyone mentioned chocolat-chocolat as a source for molds?  They have an excellent selection, and I hear if you go to the store in Montreal they have even more.  Perhaps a road trip?  I am in Detroit if anyone is interested.  I have a friend who lives in Montreal, she's heavily involved in Canada's food network, and she comes from a very high end chocolate and pastry background.

View Post


I've been to their site and love the stuff. However, it asks for your SSN or IRS number for US customers. I'm not sure I want to provide them with either of those things. Unfortunately, I'm a little too far for a road trip to Montreal....

Edited by annachan, 23 June 2006 - 03:47 PM.


#24 David J.

David J.
  • participating member
  • 420 posts
  • Location:Michigan

Posted 25 June 2006 - 10:49 AM

Has anyone mentioned chocolat-chocolat as a source for molds?  They have an excellent selection, and I hear if you go to the store in Montreal they have even more.  Perhaps a road trip?  I am in Detroit if anyone is interested.   I have a friend who lives in Montreal, she's heavily involved in Canada's food network, and she comes from a very high end chocolate and pastry background.

View Post


I've been to their site and love the stuff. However, it asks for your SSN or IRS number for US customers. I'm not sure I want to provide them with either of those things. Unfortunately, I'm a little too far for a road trip to Montreal....

View Post


I emailed them about the request for SSN or IRS number when I ordered a book from them a few weeks ago. They responded
that it helps clear the order through customs but is not required. I omitted it and my order came through just fine. My advice is to leave that blank.

#25 annachan

annachan
  • participating member
  • 1,122 posts
  • Location:Melbourne, Australia

Posted 25 June 2006 - 03:00 PM

Has anyone mentioned chocolat-chocolat as a source for molds?  They have an excellent selection, and I hear if you go to the store in Montreal they have even more.  Perhaps a road trip?  I am in Detroit if anyone is interested.  I have a friend who lives in Montreal, she's heavily involved in Canada's food network, and she comes from a very high end chocolate and pastry background.

View Post


I've been to their site and love the stuff. However, it asks for your SSN or IRS number for US customers. I'm not sure I want to provide them with either of those things. Unfortunately, I'm a little too far for a road trip to Montreal....

View Post


I emailed them about the request for SSN or IRS number when I ordered a book from them a few weeks ago. They responded
that it helps clear the order through customs but is not required. I omitted it and my order came through just fine. My advice is to leave that blank.

View Post


Thanks for the tip. I guess it's time to do a little shopping! :biggrin: :biggrin: :biggrin:

#26 Kerry Beal

Kerry Beal
  • participating member
  • 8,866 posts
  • Location:Ontario, Canada

Posted 25 June 2006 - 03:44 PM

Has anyone mentioned chocolat-chocolat as a source for molds?  They have an excellent selection, and I hear if you go to the store in Montreal they have even more.  Perhaps a road trip?  I am in Detroit if anyone is interested.   I have a friend who lives in Montreal, she's heavily involved in Canada's food network, and she comes from a very high end chocolate and pastry background.

View Post


I've been to their site and love the stuff. However, it asks for your SSN or IRS number for US customers. I'm not sure I want to provide them with either of those things. Unfortunately, I'm a little too far for a road trip to Montreal....

View Post


I emailed them about the request for SSN or IRS number when I ordered a book from them a few weeks ago. They responded
that it helps clear the order through customs but is not required. I omitted it and my order came through just fine. My advice is to leave that blank.

View Post


Thanks for the tip. I guess it's time to do a little shopping! :biggrin: :biggrin: :biggrin:

View Post

Ask them to send you the Chocolate World and Cabrellon cataloges with your order, and also some samples of packaging. They have the most amazing boxes and they view sending you samples as a good way to get you to order some. It's always worth checking out their clearance boxes too, the price is right and they are top quality.
The first time I went in to their showroom I got a lot of wonderful clearance boxes.

#27 Desiderio

Desiderio
  • participating member
  • 1,202 posts
  • Location:Grand Rapids, MI

Posted 25 June 2006 - 04:17 PM

I dont know if anyone already mentioned but i put another link for molds.
I ordered from them as well, and average price per mold was 24$ included S&H.
http://www.bakedeco....asp?id=347&pg=2
Just in case one more place where to look.
I ordered my last set of molds from a canadian company to check it out and even with the shipping ( I got the long one ) it cost me 22$ per mold.this is the site.
http://dr.ca/.
They have some interesting transfer sheets :biggrin: :wink: .

Edited by Desiderio, 25 June 2006 - 04:22 PM.

Vanessa

#28 ruthie jewell

ruthie jewell
  • participating member
  • 37 posts
  • Location:Ferndale, Michigan

Posted 26 June 2006 - 08:33 AM

Some great links, thanks. I just called Chef Rubber in Vegas to see about having a polycarbonate mold made for a client's logo; whoa the price! So I inquired about possibly doing a silcone cavity mold. Can I make a sidewall in the mold or would they require dipping? How about having a cutter made of her logo and doing some bright appliques from transfers on a truffle?

Suggestions and ideas welcome.

#29 Kerry Beal

Kerry Beal
  • participating member
  • 8,866 posts
  • Location:Ontario, Canada

Posted 26 June 2006 - 05:18 PM

Some great links, thanks.  I just called Chef Rubber in Vegas to see about having a polycarbonate mold made for a client's logo; whoa the price!  So I inquired about possibly doing a silcone cavity mold.  Can I make a sidewall in the mold or would they require dipping?  How about having a cutter made of her logo and doing some bright appliques from transfers on a truffle?

Suggestions and ideas welcome.

View Post

Custom molds are outrageous aren't they? How many items are you going to make, is it a one off or a whole bunch of items? You could make a mold from gelatin and sugar for just a couple of things. It might be a whole lot cheaper to have transfer sheets made up with the logo then use a magnetic mold. I think that PCB makes custom transfers in rounded shapes.

American Chocolate Designs also does custom transfers, still expensive, but a whole lot cheaper than custom molds.

What do you mean by a side wall in the mold?

#30 ruthie jewell

ruthie jewell
  • participating member
  • 37 posts
  • Location:Ferndale, Michigan

Posted 26 June 2006 - 08:02 PM

Sidewalls formed when creating the outer shell in a molded chocolate.

This woman, a jewelry maker, has an event of over 100.

What kind of mold are you talking about making? Would it hold up to multi-use chocolate production and assist the shine of tempered chocolate?

What about a custom metal cutter to cut chocolate from painted acetate? That would be ideal to have an applique tile in her logo form. Then it could be attached somewhat tilted on a round mold or elongated egg mold. Perhaps a flat caraque with the logo slanted. hmmmm, would it be cool or lame?





Also tagged with one or more of these keywords: Chocolate