Truffles Cracking!
Posted in: Tech Help, Tips, Tricks, Techniques
Here is some more food for thought. In my experience, the more cocoa butter the dipping chocolate contains, the more prone to cracking with colder temps. The Callabaut/Cocoa Barry suggested in the previous post I'm sure contains soy lecithin, which helps to counteract it a bit. I use a lot of dark chocolate that doesn't contain soy lecithin, and it seems like the manufacturers use more cocoa butter to help emulsify. When I started my biz, I read that ganache should never be chilled, and I've stuck to that train of thought. The space I work out of is sometimes a bit of a challenge to keep warm during the winter, though, and if it is cool enough, some of my dark chocolate truffles will crack like crazy. Hope this helps!