Making Truffles

community » Forums » Tasting Notes » Page » Making Truffles
Donny Gagliardi
@donny-gagliardi
12/25/12 22:38:51
25 posts

Hello all,

hope everyone is having a great holiday!

I have a question regarding truffle making. To my understanding, once you have made your ganache/filling, you are supposed to refridgerate, then take out to form balls, then refridgerate or freeze. After the balls have been chilled, you are then supposed to dip into your tempered chocolate.

My question is will the chilled or frozen ganache throw off the temper? Ive read many posts advising against refridgerating tempered chocolate as it is more likely to bloom on account of the moisture. Would it be better to let the formed balls rise to room temp before dipping into chocolate?


updated by @donny-gagliardi: 04/20/15 13:05:34
Melanie Boudar
@melanie-boudar
12/26/12 17:49:09
104 posts

Most people make a ganache and let it sit overnight to crystallize without refrigeration.You can roll it the next day. If chocolate centers are dipped cold they will crack. There are many great books, ecole chocolat or chocolate academy classes on proper chocolate making. Not sure where you got your initial concepts on refrigeration or freezing but sounds like you need a basic course.

Tags

Member Marketplace

Activity

kapil jain
 
kapil jain
 
kapil jain
 
@kapil-jain • 7 years ago

Chocolatevenue is an online chocolate store in India.We are specialized in customized chocolates  .Chocolates can be customized as chocolate message and chocolate bars.

You can get written your message on chocolates and can get customized your chocolate bars by selecting the desired ingredients.

for more details

 

colorchocolate
 
@colorchocolate • 7 years ago

FOR SALE / BARGAIN / FINE CACAO LIQUOR, COLOMBIA ORIGIN

Enjoy a delicious premium chocolate from the Boyacá region of Colombia, considered among the best in the world. We offer a 200 kilograms lot of pure origin cocoa liquor,  fair trade / ethically sourced. N o other ingredients added.

The price for this high quality product is as follows:

1 kg - US$ 13

100 kg - US$ 12 per kilo

200 kg - US$ 11 per kilo

Inquires: equalcolombia@gmail.com

- See more at: https://www.thechocolatelife.com/colorchocolate#sthash.JFDWYFuK.dpuf

- See more at: https://www.thechocolatelife.com/community/forums/my_posts/18453/fine-cacao-liquor-colombia-origin#sthash.2pUq4Eu3.dpuf

Clay Gordon
 
@clay • 7 years ago

FCIA Recognition of Excellence Nominations close in one week:

Clay Gordon
 
The 4 Chocolatiers
 
@the-4-chocolatiers • 7 years ago

Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.