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awbrig

Chocolate Baking Help!

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awbrig   

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)

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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:

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awbrig   

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)

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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?

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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:

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awbrig   

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:

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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:

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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

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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:

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awbrig   

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?

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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.

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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:

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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.

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"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.

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