• 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.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

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 Choky
      At least in Europe comercial chocolate tablets are getting thinner. Usually 6mm thick and of course bigger in area.
       
      But I don't manage to find that kind of molds at manufacturer's sites (80 or 100g). Or at least choice is very limited.
       
      Why? Maybe too thin for manual unmolding? Or they just use bigger molds and fill partially? 
       
      Thanks!
    • By Damnfine
      I have a box of truffle shells that were not stored properly and have bloomed. If I fill and dip them in tempered chocolate, will the newly dipped chocolate bloom due to the layer underneath it, or will the outer layer seal the under layer and keep them looking nice?
    • By adey73
      does anyone recognise this grate/grid that Antonio Bachour is using in this picture.....or what the correct name for this bit of kit is....?
       
      I like the height and I want one...
       
       
    • By jedovaty
      Good morning!
       
      Long story short: I am doing a spin off the coconut/chocolate/almond candy (almond joy), and trying to create a specific shape out of the almond.  My hands are cramped after a couple dozen failed attempts whittling roasted almonds, so now I'd like to try a different approach, and instead, create some kind of sub-candy or cookie with roasted almonds that I can put into a mold or use a mini cookie cutter.  I'm fairly new to sweets, my knowledge in this area is pretty slim.  Some ideas so far, I don't like any, but it might help turn some gears:
      1. dusting almond over a stencil, but that's not enough almond nor crunchy enough
      2. almond brittle, but that's too hard and sweet, I'd like it more of a soft crunch, and bringing the almond flavor forward
      3. meringue with almonds (sort of macaron-ish), however, weather has been humid and raining here, and I'm ending up with a gooey mess instead of that soft crunch
       
      In addition to having almond-forward taste and soft crunch texture, it'd be fun to explore something modernish - I have a accumulated a few tools and ingredients not customarily found in homes.
       
      There are dietary considerations I will have to account for, however, no need to worry about that now, I am just looking for ideas and a place to take it from there
       
      Thank you for your time in reading!
    • By ChristysConfections
      Hey there wise E-gullet-ers!
       
      I have another question to put out there. I am interested in making a rose jelly - one that I can layer with a chocolate ganache similar to a pâte de fruit. I don't really know how to go about this. Do you infuse water with dried rose petals and make a syrup? What's the best way to gellify it? I'm very curious. Has anyone made jellies with any other botanicals? Is anyone willing to share their recipe as a guideline?
       
      Many thanks!
      Christy
  • Recently Browsing   0 members

    No registered users viewing this page.