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!