Em J

Thanks so much for the replies and the warm welcome. Might have another play with the champagne, but I have to admit the Malgieri one looks like it might be easier. The one I'd found was using Curley's basic ganache from his Couture Chocolate book with the addition of champagne - so all his recipes are very cream heavy. Kerry - I'd love to join you for the conference, it looks like something I'd really enjoy and get a lot out of, but being in the UK it's not something I'll be able to do this year, more's the pity. I've been playing with passion fruit purée this weekend, with some exciting results - I've not done anything with fruit purée so far so it's been nice to have something new to try.

Hi everyone, I'm new to the forum but I've been avidly reading all the threads I can find on chocolate making - I've been chocolatiering since May last year and feel like I've picked so much up from the books I've been collecting, plus the wealth of information that's available on here. I'm after making a champagne truffle for next month, but I've only got one recipe in my books by William Curley which seems to use way more cream than I'm used to - 435ml to 500g dark chocolate, with 175ml champagne added. It's made a really soft ganache which I'm going to have trouble rolling without it melting I think. I noticed there was a recipe in the 2nd Wybauw book, but I only have the 3rd in my collection - I wondered if anyone had tried it and if they thought it was any good? If anyone knows of another recipe that they've had good results with I'd love to hear it. Hope everyone's having a fantastically chocolatey weekend!