• 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
quiet1

Purchased truffles - ganache filling has 'cooked' taste?

1 post in this topic

A visitor from Switzerland recently brought some exceptionally tasty chocolate truffles as a gift, and I find myself wondering how they were done. I have done a tiny amount of truffle making myself for holiday gifts, but I am nothing near expert with techniques or flavors of different types of chocolate. Given how much everyone in the house enjoyed them, though, I am wondering if I can produce something similar at home when we particularly feel like a treat.

I know that different chocolates will give different flavors, which I am prepared to experiment with a bit. What is stumping me is that the dark chocolate ganache filling has a cooked or almost burnt taste to it to me - not strong, and not caramel. It is very much like the scent that you get when baking something like brownies. Is it possible that they intentionally overheated a small amount of chocolate to get that flavor, or is it something that some varieties of chocolate have naturally?

(I am working my way through various chocolate threads on egullet ATM. I had no idea I'd been quite lucky with my previous ganache efforts as I've never had any major issues with behavior or texture. Though I imagine having done it just for the home in small amounts helps - I never made enough for gifts that long term shelf life would be an issue.)

Share this post


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

  • Similar Content

    • By curls
      I have been looking for self-sealing plastic bags like Soma uses for chocolate bars. Interested in a rectangle vs. the squares Soma is using. Have not found anything at Gleurp or Nashville Wraps (but I may be using the wrong search terms).  Anyone know where to find these bags (in a variety of sizes) that have a flap with a bit of adhesive on the end for sealing the package?
       
      Any other chocolate bar packaging ideas that don't require going custom?
       

    • By pastrygirl
      Do you ever end up with ganache that reminds you of extra-heavy mayo?  I was winging it today, testing batches that set up ok but grainy, then weirldy flexible. The 60% i usually use is 39% cocoa butter, but in this batch I used 72%, which is 45% fat.  I also made some other changes but was trying to keep a similar ratio of liquid to chocolate.  The 72% ganache is far thicker than the 60% ever is - it probably needs more cream or a splash of booze, right?  Arg, I should know this!
       
      I got annoyed and left the slab out to do whatever it will overnight - cross your fingers that it is either use-able or save-able tomorrow!
    • By beacheschef
      I'm making truffles for a wholesale customer who will be distributing them to their guests on a daily basis. I've been working on my recipes for quite a while, and have some good recipes for a number of flavors. Since the customer base is pretty varied, I'm not adding any alcohol to the ganache centers. The customer is pleased, but has asked me to expand my flavors to a few that they suggested.
      I've been working on a mint center with a white chocolate ganache and am infusing the cream with fresh mint leaves. No matter how much mint I add, the mint taste is not pronounced enough. I've also infused the mint leaves in the cream for up to 6 hours before adding the cream to the chocolate, without pleasing results.
      I've also been playing around with a fresh ginger ganache and am interested in lemongrass and other natural flavorings. Since I don't know if the customer will be pleased with the end result, I'd rather not buy the flavored compounds (I've used the mint flavor compound in a previous job) to enhance the flavor until I get a better result using the fresh ingredients.
      Do you have some advice for using natural herbs and spices to flavor ganache without using extracts, alcohol, or compounds?
    • By RuthWells
      I know this question gets asked frequently, and I've done my research, but I can't believe that I can't find a less expensive option for packaging to hold 2 truffle-sized bonbons.  The two options I liked (from Nashville Wraps and BoxandWrap) come to over $1.60 each when factoring in shipping.  There is no way to price them at that cost.  Am I missing some options out there?
    • By RuthWells
      I know the gold standard for storing molded chocolate bon bons is to vacuum-pack lightly, then freeze.  Any suggestions for an overly-enthusiastic home chocolatier with an abundance of inventory and no vacuum sealer?  My local coffe shop is selling my wares, but not as quickly as I've been producing them!
  • Recently Browsing   0 members

    No registered users viewing this page.