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awbrig

Chocolate Baking Help!

31 posts in this topic

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

How do you intend to mold it young man? :wink:

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into truffle sized balls using a melon-ball scooper...unless you have a better idea?


Edited by awbrig (log)

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into truffle sized balls using a melon-ball scooper...unless you have a better idea?

That sounds fine. Are you doing this using a recipe?

You have to make sure the chocolate is still pliable enough to form into balls. It cannot be too hard.

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if its too hard i will let it sit on my counter for a an hour will that work? or do I need to form them now?

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if its too hard i will let it sit on my counter for a an hour will that work?  or do I need to form them now?

Are you using a recipe??? Pay attention to my questions young man.

What does the recipe say?

I used to form mounds using a pastry bag... But if you are freezing it... I am not sure how hard you have gotten the chocolate. It should be firm and yet pliable.

Forim into mounds... let the mounds chill for 15 minutes and then use cocoa to form the mounds into balls and then chill for another 15..and then dust with cocoa. confectioners sugar, nut flour, curry powder or whatever else you so desire.

Seal tightly and refrigerate till ready to serve. Bring out of refrigerator and keep at room temperature for 30 minutes before serving.

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