Hello! I've been reading your helpful forums for a few weeks and am enjoying the friendly chatter and enthusiasm for foodstuffs. I thought I'd post a quick intro before asking questions. I'm Stacey and live in the Midwest, USA. I've been making candies with my family since I was very little, using traditional recipies passed down for generations. I consider myself a hobbyist, but I do sell a bit from time to time. I've recently taken an interest in chocolate work. I've had some trouble with a couple areas and am hoping someone might have a few tips! I've been trying to make spice truffles (five-spice, cardamom, cinnamon, chili varieties) and have not yet been succesful. I'm using recipes from "Truffles, Candies and Confections" by Carole Bloom. The recipe calls for boiling cream, adding about 3tbl spice and steeping for 15 min, bring back to boil and strain cream into the chocolate. Each time I end up with gluey thick cream that sits in the strainer instead of passing through. I have to add extra cream to the chocolate each time, and the ganache has a grainy texture from the spice. Any suggestions for improving the final product? Should I perhaps use a cheesecloth bag to hold the spice instead of mixing it in the cream?
