• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
awbrig

Chocolate Baking Help!

31 posts in this topic

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 (log)

Share this post


Link to post
Share on other sites

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:

Share this post


Link to post
Share on other sites

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 (log)

Share this post


Link to post
Share on other sites
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?

Share this post


Link to post
Share on other sites

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:

Share this post


Link to post
Share on other sites

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:

Share this post


Link to post
Share on other sites
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:

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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:

Share this post


Link to post
Share on other sites

thanks Suvir, that is very nice of you!

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

Share this post


Link to post
Share on other sites
1/2 stick butter, cut into pieces

3 tablespoons granulated sugar or to taste

9 oz.  bitter chocolate, finely chopped

Share this post


Link to post
Share on other sites

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


Edited by awbrig (log)

Share this post


Link to post
Share on other sites

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:

Share this post


Link to post
Share on other sites

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?

Share this post


Link to post
Share on other sites
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.

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites
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:

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites
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.

Share this post


Link to post
Share on other sites

"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.

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By ChristysConfections
      I have an opportunity to work as the head chocolatier for a local chocolate business. I will be going in to discuss with the owner tomorrow. I am notorious for undervaluing myself and my skills, but I want to change that. I have worked in the industry for 10 years and worked in one of the larger artisan local chocolate companies for 5 years. Does anyone know what the going hourly rate it for this type of position? I would be developing new recipes and running all production operations myself. It's only a part time gig (at the moment, as they have very small production). I will continue with my own business on the side for now - the owner knows this and is completely comfortable with it. I would possibly even be able to be the successor to this business once the owner retires. 
       
      Also, anyone have input on working as an employee while developing recipes for another business? I feel so protective of my recipes that I will be sad to see some become the property of another business. I guess it is just all part of the nature of this line of work. I could be a sub-contractor and just provide this company with product, but they would prefer that I work and consult with them in-house and utilize their facilities.  
    • By ChristysConfections
      I keep running to you with all my questions! This community always have the best answers.
       
      I am wondering about the use of honey in ganache to act like invert sugar - binding with the water to lower the Aw. Has anyone used it successfully in the capacity? I usually use invert sugar in my ganaches, but I there are some more health-conscious customers that I know would love to see me move away from sugar. I'm not sure that I am willing to do it, but I will certainly explore the option! 
       
      My main concerns are efficacy at preserving, its taste, and its texture. My personal experience has been that is is difficult to get the flavour of honey to challenge the more dominant flavour of chocolate, so I'm not exceedingly worried about the honey flavour being too strong. However, honey does crystallize when left to sit, unlike invert sugar. Has anyone experienced honey crystallizing in ganache or do the other ingredients present prevent it from doing so? I will eventually be doing some experimenting, but I thought I would test the waters first. 
       
      Thanks!
    • By ChristysConfections
      Hi All!
       
      I know this has surely been talked about, by my search for this information on the forums has been challenging. Would anyone care to share their favourite brand of coloured cocoa butter for decorations chocolate molds, etc? One with a diverse selection of colours. Or do you find it preferable to melt cocoa butter and add a fat-soluable powdered colour?
       
      Thanks for sharing your experiences!
       
      Christy
       
      p.S. I was just reading about Kerry's EZ temper and I simply MUST HAVE ONE! Wow! What a brilliant product! Kudos, Kerry!
    • By ChristysConfections
      Hi everyone!
       
      I hope I'm not posting in the wrong section. I am looking for recommendations on where to find a used/economically priced climate controlled (low humidity and refrigerated, but not too cold) chocolate display case as well as a regular refrigerated display case (bakery style). Something like this, but it doesn't need to be too fancy looking. I am living in Canada on the West Coast, so the closer to local, the better. I'm finding it very challenging to find something. I found and excellent deal on a couple of used ones in the USA, but the seller doesn't want to deal with the hassle of having it crated and shipped. I'm trying to keep up to date searching on the Ecole Chocolat graduate forum as well as The Chocolate Life classifieds. 
       
      Also, does anyone know if a smaller table-top type climates controlled chocolate display case exists? Or are the only options out there for larger models?
       
      Warm Regards,
      Christy
    • By Lam
      So I've been looking for the ultimate matcha brownies (technically blondies but it just doesn't have the same ring to it). I've made chewy and fudgy regular brownies, but I find white chocolate based blondies to be much trickier. I have made a few matcha brownie recipes in the past, but they all came out sad and cakey. So I have taken it upon myself to come up with my own recipe. My matcha brownies came out very moist and "fudgy" but not chewy. I'm thinking next time I should try using vegetable oil instead of butter and only dark brown sugar. 


  • Recently Browsing   0 members

    No registered users viewing this page.