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Thursday, November 4, 2010


Making Chocolate Truffles
Any basic chocolate truffle recipe can be modified to create Dark Chocolate Truffles, Milk Chocolate Truffles or White Chocolate Truffles by following a few of these rules.
Forestero Group, pod shape CalabacilloDecorating Chocolate Truffles

In the following recipe you can make the substitutions as indicated when you want to change the flavor of your truffles. That being said, the texture (hard or soft) of every recipe for chocolate truffles is dependent on the amount of cocoa solids in the chocolate you are using. A chocolate with less cocoa solids such as a 35% dark chocolate will produce a softer chocolate truffle than one that is 70%. You'll have to experiment a little to find the texture you want.

Also the proportion of chocolate to cream determines the stiffness of the resulting product. Add more cream and you will get a softer product. If you need to stiffen the mixture - add more chocolate.

Dark Chocolate Truffles

8 oz     250g     Dark Chocolate (chopped fine)
1/3 cup 75mL    Whipping cream
  1. Bring cream just to a boil in a heavy saucepan. Remove from heat.
  2. Beat cream into the chocolate by hand or using a hand-held emulsion blender. Beat until smooth and all chocolate is melted.
  3. Chill in refrigerator until firm (approximately 1-3 hours).
  4. Scrape spoon or melon-ball cutter across surface of mixture; quickly press with fingertips into 1-inch (2.5cm) balls. Freeze well wrapped in plastic.
  5. Store your handmade Dark Chocolate Truffles on refrigerator well wrapped in plastic for 1 week or freeze in plastic wrap for 1-2 months.

Making Milk Chocolate Truffles and White Chocolate Truffles

You can substitute milk or white chocolate in most recipes for Dark Chocolate Truffles. Just make sure to adjust the amount of chocolate in the recipe using these general rules:
* Milk Chocolate Truffles - multiply the amount of dark chocolate specified in the recipe by 1.5
* White Chocolate Truffles - multiply the amount of dark chocolate specified in the recipe by 2
For example if the recipe calls for 8 oz of dark chocolate as the one above and you want to substitute white chocolate, you will need to increase the amount of chocolate to 16 oz.

These are general rules and as we said above: It is important to note that the percentage of chocolate solids provides the stiffness in the final product. You'll have to experiment with each brand and flavor of milk or white chocolate by adding the enrichment ingredients a little at a time until you find the right balance.