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.

Sign in to follow this  
quiet1

Purchased truffles - ganache filling has 'cooked' taste?

Recommended Posts

quiet1   

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  

  • 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.

×