On 10/2/2022 at 5:07 AM, porfyra said:wow thank you all for such a fast response! maybe you are right @Duvel, it's been several years since I last tried one, though I felt they were a bit lighter than the classical ganache. I tried chocolate ganache on a 1:1 ratio of 65% chocolate to fresh cream, added some cocoa butter too but I think i still have a long way to go. they do have that light melt in mouth texture that i think is due to cocoa butter, but if i remember correctly, the authentic one seemed a bit lighter and drier to touch than the one i got.
For reference, i tried a small batch with these amounts:
120g fresh cream 35%
120g couverture 65%
30g cocoa butter (did i overdo it?) ☺️
I forgot to mention, after googling (for hours..days..weeks etc), i found out that they have a pretty similar truffle in Switzerland, known as Pavés de Genève, not sure how different it is taste or texturewise but it looks pretty similar.
This is going to have a pretty high Aw so will go moldy if uncoated pretty quickly. Of course never reading anything to the end before I reply - missed the part where they seem to be refrigerated.
