Jump to content
  • 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.

merstar

Can I remelt chocolate truffles to make a sauce?

Recommended Posts

merstar   

I have a box of truffles that are good, but not great - my homemade ones are much better. So, I want to make something out of them.

I don't want to use them to stick inside molten chocolate cakes or chocolate cupcakes, so I was wondering what would happen if I remelted them over a double boiler. I checked online, and couldn't find any information. Would they be totally ruined if I remelted them to make a sauce? If they can be remelted, should I add a little cream and/or butter?

Edited by merstar (log)

Share this post


Link to post
Share on other sites

With truffles you are dealing with two different things. The outside is typically pure chocolate. That of course could be remelted without issue. The inside however is typically a ganache of some sort. That isn't something you can just melt down and reuse.

If you really want to try this, I would heat it just enough so that the shells become soft and try blending it all together with an immersian blender. This will basically give you a ganache that has more chocolate than it needs and you could maybe use that as a filling for your own truffles, but even then I have no idea what that would taste like or what the shelf life would be like.

Actually, the more I think about this, the more I think it's a horrible idea. The truffles you have now have a limited shelf life from when they were made. You melting them down will not increase that shelf life. Plus you don't like them as is and whatever you make from them isn't going to be all that much better than what they are now.

My advice is to either eat them as is, give them away, or worst case just toss them. Then just start fresh with ingredients you really like and go from there. The key with truffles is to start with very high quality ingredients that you really like. If you start with something you don't care for, there's not much you can do. But that's just my thoughts on it. Good luck and let us know how it turns out if you try to melt them down.

Share this post


Link to post
Share on other sites
merstar   

Actually, I went ahead and melted them with a little heavy cream, and it resulted in a beautiful, smooth sauce. I added a tsp vanilla extract, and the sauce tasted delicious - way better than the original truffles.


Edited by merstar (log)

Share this post


Link to post
Share on other sites

If they have a ganache center - melting and adding some cream will just give a nice liquid ganache that could be used as a sauce - just like you did! Well done!

Share this post


Link to post
Share on other sites
merstar   

Thanks, Kerry! I couldn't believe how great it turned out - I kept spooning it out of the bowl to taste, and had to force myself to stop! After all, I need to save some to pour over vanilla ice cream!


Edited by merstar (log)

Share this post


Link to post
Share on other sites

  • Similar Content

    • By pastrygirl
      I'm watching The Sweet Makers on BBC - four British pastry chefs & confectioners recreate Tudor, Georgian, and Victorian sweets with petiod ingredients and equipment. A little British Baking Show, a little Downtown Abbey. 
       
      Check it it out for a slice of pastry history. 
       
      BBC viewer only available to the U.K., but on this side of the pond where there's a will, there's a way. 
    • By boombonniewhale
      Hello! I was wondering if anyone on here has tried using an induction cooktop with confection making (caramels, fondant, marshmallows ect...). My stove has literally three settings, and the low setting still burns sugar and there is no such thing as maintaining any sort of "simmer". I was looking into getting a cooktop and buying some copper sugar pots and mauviel makes this thing that goes inbetween. I would love to hear any input into this idea or your experiences!
       
      ~Sarah
    • By ChristysConfections
      Hi All,
       
      I think this is a long shot, but I'll put it out there. I'm wondering if anyone in the Greater Vancouver area has an EZ Temper that they would be willing and able to loan/rent out for a couple days or up to a week? I am super curious to try it out and if the results are as wonderful as I expect I'm hoping I can find it in the business budget.  
       
      Feel free to message me privately.
       
    • By Choky
      After searching this one and other forums I found a number of reasons / solutions for release marks:
       
      1 - mold should be cold and go right away to fridge
      2 - mold should be cold and only go to fridge after beginning of crystallization
      3 - mold should be heated
      4 - because of over crystallization
      6 - not professional molds (too much flex)
      5 - use cooling tunnel instead of fridge so that mold is cooled gradually
       
      I'm having trouble with release marks, as seen in the photo:

       
      I've tried numbers 1, 2 and 3 above without success, number 4 I'm not sure how to control, number 5 is not the cause as I'm using professional molds and number 6 is not an investment that I can do right now.
       
      Any help would be appreciated!
  • Recently Browsing   0 members

    No registered users viewing this page.

×