I just ran across this product.
https://www.qzina.com/content/l6040nv-intense-bitter-sweet-ganache-chocolate-usa-only
Not sure what it is supposed to be used for--is it a ready-made ganache that just needs to be melted and poured into a truffle, or is it the chocolate that you temper and make ganache truffle with?
Thanks!
Thank you very much, Kerry!
I just need to add one dab of a color to each piece of white chocolate truffle at the bottom of the mold. Can I just mix colored coacoa butter with my tempered white chocolate and then dab the mixture at the bottom of my mold? I literally just need one little dab but I want to make sure that it's ok to use this mix--and that 1)my tempered white chocolate won't break and 2)the colored dab comes out of the mould together with the rest of the truffle.
Thanks!
Thank you all for your input. Really appreciate it.
Have a wonderful holiday season!
Hello Brad:
Thank you for the info sheet. Really helpful. Does your dog give tempering lessons on white chocolate by any chance?
Have a wonderful holiday season!
Hello:
I am new to chocolate and just read that it's possible to add cocoa butter when tempering to make the chocolate more shiny and improve taste. Can anyone comment on whether this is a good idea? I would like to know before starting to do this in case it's wont' turn out.
Thanks and have a wonderful holiday season!
Julie
