Forum Activity for @Suzanne Litteral

Suzanne Litteral
@Suzanne Litteral
03/02/15 19:29:19
1 posts

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!