Ingredients
- to Temper Dark Chocolate:
- Microwave Method:
- 2: to 115-120ºF. - Heat the chocolate to a temperature of 115-120ºF. This melting point dissolves the chocolate's crystalline structures and sets the scene for proper re-crystallizing.
- 3: to to 95ºF to the chocolate to cool to 95ºF with occasional stirring. It won't take long for this cooling to occur.
- 5: to 89ºF & Hold - Reheat the cooled, tempered chocolate ever so slightly to 89ºF and hold at that temperature while dipping or molding.
Preparation
Step 1
Steps for Making Ganache:
Step 1: Chop or shave chocolate into small pieces. Small nuggets, the size of traditional chocolate chips, are a good size. Place in a small, deep bowl. Choose a bowl that will retain heat and that can be micro-waved if necessary. (We like to use our chili soup bowls for this step).
Step 2: Heat the cream in a small saucepan until it just begins to boil. Watch carefully as cream can burn easily after this point. Use a high quality pan that transfers heat efficiently to prevent burning on the bottom. A common ganache ratio is twice as much chocolate to cream by weight.
Step 3: Pour the heated cream over the chopped chocolate waiting in the bowl. Let set for 5 minutes without stirring or disturbing. (Do not put the chocolate in the saucepan with the cream; the pan will retain too much residual heat for the mixture).
Step 4: Stir the chocolate and cream mixture gently until the two become incorporated into a shiny, uniform mixture. The ganache will thicken as it cools. Allow it to cool gradually to room temperature; avoid the temptation to rush things by putting the ganache in the refrigerator. Once at room temperature, the ganache is ready for use or may be refrigerated until needed.
Flavor Variations: Add flavor to ganache through flavoring the cream, (as with the raspberry puree in the Red Rose Truffles below), or add flavors, (especially liqueurs and fragrant oils as in the Grand Marnier Truffles below), when the ganache temperature cools to 95ºF.
Working with Ganache: Ganache is built to melt quickly in your mouth and has a very low melting point compared to plain chocolate. While delightful to eat, working with ganache can be tricky. To form the ganache centers of truffles, try one of these methods:
By Hand - Scoop a small spoonful of thoroughly cooled, refrigerated ganache. Roll in the palm of your hands quickly forming a small round ball.
Sheeted - Ganache can be poured in a shallow pan, cooled, (even frozen), until firm, then cut into squares or shaped with small cookie cutters.
Smart Chocolate Truffle Tips
Use a variety of coatings for rolled balls of ganache. Try chopped pistachios, confectioner's sugar, toasted coconut, granulated sugar with a splash of luster dust, a combination of dark cocoa powder mixed with granulated sugar, sipping chocolate powders - including the "hot," spicy sipping chocolates, or finely crushed cacao nibs.
To keep tempered chocolate at proper working temperature, use a thick-walled bowl for your tempered chocolate. To further maintain the temperature, form an insulating nest from folded dishtowels to hold the bowl. Tempering machines are often available for holding the chocolate at a constant low temperature for large batches.
Serve truffles at room temperature; this will allow the delicate flavors to bloom in the mouth and for the best texture and mouth feel. Many truffles are perishable and should be kept refrigerated, but wait 30 minutes before serving to allow them to come to room temperature.