Balancing a recipe for a chocolate truffle

[Kimberlene Brown]

Hello,

 

I would like some guidance to learning or reading material to help me understand how to balance a recipe for a chocolate confectionery pelase, I am looking for ganche based recipes for truffles. I’ve got the fine chocolate book and chocolates&confectionery books, which seem really helpful however I am still trying to understand how to manage the percentages of each ingredient. Any help or knowledge is welcome. Thanks

[Kerry Beal]

Chocolates and Confections I believe talks about the percentage of either white, milk or dark to use with liquefiers depending on whether you are making a piped vs a cut piece. Adjustments generally will have to be made on the fly to allow for some chocolates that have different fat percentages - but I'd start by reading there and get the basic numbers.