Chocolate Truffles Recipie III

Now that the truffles are shaped and cold it is time to dip them into more chocolate!  What could be better than that!  Dipping the truffles is not that difficult, but tempering the chocolate can be.  Below is a technical description that I wrote several years ago.  This is not the only way to temper chocolate.  There are easier methods.


Tempering is the process that causes chocolate to form crystal giving it a shine and crisp texture. Tempering starts by melting the chocolate to a specific temperature, letting it cool, then heating it again. It takes time and an accurate digital thermometer to temper chocolate. For bittersweet chocolate heat to 118 to 120 degrees. milk chocolate heat to 116 to 118 degrees. When the chocolate comes up to the proper temperature remove the top of the double boiler and let the mixture cool to 80 degrees for both types of chocolate. Stirring will speed up the cool down process. Then replace the pan on top of the double boiler over simmering water and reheat. For bittersweet chocolate bring the mixture up to 88 - 91 degrees. For milk chocolate you want 85 to 87 degrees. During the whole process the chocolate should be watched carefully and stirred often. After the chocolate is at the correct temperature you must keep it within the temperature range while dipping the truffles.


For more technical information see my site www.craftersnotes.com


Working now with an understanding of what tempered chocolate is we can cheat! 


Cheaters Never temper!


If the chocolate you are dipping with is already in temper gently melting it to the proper temperature for that kind of chocolate is all you need to do.  So check your chocolate for these signs of being tempered, crisp when broken, no grey streaks, shiny and not melted.  If any of these signs appear either temper the chocolate or use it to make another batch of truffles centers.
If you decide that you don't want to bother with this you can buy candy melts to dip the truffles in.  There are different qualities of these on the market so go with the best tasting you can find.  These will not leave a crisp chocolate shell when you bite into them but they also won't melt immediately in your hand either.  If you want to learn more techniques see my site or do a search for tempering chocolate.


Once the chocolate is melted you need to keep it with in the temperature range for that chocolate type.  So it is recommended that you have the truffles at room temperature before dipping.  That is the proper way to dip.  I don't do that.  When I dip truffles I drop the frozen centers into the chocolate.  This means that the chocolate can loose its temper and it will need to be warmed up more often.  This is one of the things you just need to practise at and at first a thermometer helps.  As the chocolate cools it will get thicker which is a great clue to reheat it.  Some people use a heating pad under the chocolate to keep the temperature even,  Just be sure to cover the pad so you don't ruin it.  I just take the whole double boiler to my dipping area, then reheat the bottom portion as necessary.


Drop the truffle center into the chocolate then immediately remove it with a candy dipping tool or fork.  Make sure it is completely covered in chocolate and then shake the excess chocolate off.  Gently brush the truffle across the pan lip to get rid of the excess chocolate from the bottom of the truffle.  Then tip the tool or fork so that the dipped truffle rolls off onto wax paper to dry.  If you have a little extra chocolate left on your tool you can add a swirl or repair a damaged truffle.  Sometimes the truffle sticks to the tool, that is because he truffle is still to soft or the chocolate is to hot and melting it.  Try putting the truffles in the freezer for minutes and try dipping them again.  Also check the melted chocolates temperature.  This is just a skill that needs to be learned, but if you do you a wide range of candies can be made!


Good luck!

Chocolate Truffles Recipie II

Now that the truffles have set the fun begins! You will need a spoon or a melon baller is better, to scoop out the truffles. Some wax paper or board to work on and lots of cocoa powder to keep the truffles from sticking to you.   I like to use a plate that can go in the freezer and can fit in a sealable plastic bag to put the finished truffles on.  This is just to firm them up, take them off the plate to store.

Now is the time to decide on how to finish the truffles. You can chocolate dip them which will be tomorrows blog. The classic finish is just to roll them in cocoa powder (my favorite).  But you can also just roll them in something. For instance finely chopped nuts, sprinkles or cookie crumbs. I like to put Oreos in a food processor and grind them fine and roll the truffles in it. However the cookie crumbs go stale fast so I only do that right before serving.

If you put the truffle mixture in the refrigerator you will need to let them sit an hour or more to soften. If you don't wait you can really hurt your wrists. If you left them on the counter overnight they should be firm but easy to make rough balls shapes.
Sometimes when you have accidentally stressed the mixture you will see pockets of yellowish butter or even cocoa butter. This is not ruined! 

 

 

You can see that the mixture separated slightly.

My first try did this and you can still use it. Just remove the fat pockets as you spoon out the chocolate. The worst that happens is that the chocolate is not evenly set so that there are harder bits like chocolate chips. I remove the larger of these bits while rolling the truffles. The bits just add texture to the truffles. No one has ever complained! But if you feel uncomfortable using the mixture it can be gently remelted, and try again. Or it can be saved in the refrigerator and scooped out and made into the best hot chocolate!

Once the chocolate mixture is firm spread the cocoa powder on the work surface, if you use a sieve it will take less cocoa powder to roll them. Then use a spoon or melon baller to scoop the truffle mixture and place onto the work surface. Be sure everything including your hands has been dipped in the cocoa powder. 

Dropping bits of truffle mixture onto cocoa powered surface.

If you have hot hands this can get tricky. Once you have a lump of truffle mixture spooned out try to form it into a ball. Use your hand, trying to roll with the part just below your fingers. Use light pressure and roll the mixture into a rough ball, by rolling it on the work surface. Usually the first one just melts on your hand, it takes some practise. You may need to wash your hands often during this process, but if the mixture is soft and melting it may just need to firm up more. Being to soft and melting also means fewer truffles!

Rolling a truffle.

Rolling a truffle.

At this point if you are not going to dip the truffles in chocolate you can roll them into nuts and other toppings. If the toppings don't stick warm the truffle in your hand and roll in the topping again. If you are going to eat them soon place them in the refrigerator and take them out one hour before eating. For long term storage, they can keep up to a month if frozen. I freeze them over night and then dip them the next day. Tomorrow I will post on how to dip chocolates. If you want to learn more you can go to my site at

www.craftersnotes.com Thanks!

Truffles ready for the freezer.

Chocolate Truffle Recipe

Today is a chocolate kind of day.  I have no idea why but I'm going to start some truffles.  If you have never made your own truffles you are really missing out!  So let's get started.

This is a two day process, you can make them quicker but will get a smaller yield.  First you want to get a pound of the best dark chocolate or bittersweet chocolate that you can find.  From 50 to 70 percent cocoa mass.  If you want to chocolate dip them you will need at least another pound.  You will also need 1/2 cup unsalted butter and 1/2 cup of cream, and the best vanilla.

To start you can either melt the chocolate over a double boiler or the microwave.  Chocolate has two enemies heat and moisture.  So only use a double boiler that is tightly sealed and will not expose the chocolate to steam.  Once the water is simmering in the bottom, place the broken up chocolate in the top of the double boiler and take it off the heat.  You may need to reheat the bottom of the boiler a couple more times before the chocolate is completely melted.  The goal is to melt the chocolate not to get it hot.  Stir after 15 minutes to see how melted the chocolate is.  The smaller the chocolate has been broken the faster it will melt. 

To melt in the microwave can be faster but needs more care.  Use a heat tolerant glass bowl and place the broken up chocolate inside.  Heat the chocolate for very short bursts.  I heat for 30 seconds at a time.  You aren't trying to heat the chocolate as much as heat the bowl.  What I mean is that the warmth from the bowl should do most of the work.  You will need to stir often so as not to burn any of the chocolate and to make sure it is heated evenly.  You are trying to just melt the chocolate not get it very hot.  Warning over heated chocolate will explode in the microwave and make a horrible mess.

Whatever method you use to melt the chocolate once it is close to being melted start the butter and cream in a sauce pan.  This is to get the butter melted and gently scald the cream.

When the cream is scalded and the chocolate melted pour the cream into the chocolate.  Gently stirring and folding them together.  Only stir to the point that the cream mixture is smoothly integrated into the chocolate.  Add as much vanilla as you like,  I use up to two teaspoons this amount differs according to taste and how much vanilla was in the original chocolate bar.

Chocolate and cream mixure being mixed together.

Let the mixture sit to cool.  If it is still hot stir again in 10 to 15 minutes just to help it cool it also helps to keep the mixture from separating.

Finished mixing.

That's it!  Really simple to make.  Once cool allow to sit on the counter overnight to get firm.  Or you can put it in the refrigerator but the colder it is the harder it will be to form into truffles.  So if you do refrigerate the mixture leave it out to warm up before trying to shape them.

Tomorrow will be how to shape and dip truffles!  If you can't wait there are more detailed instruction on my website www.craftersnotes.com.  Just click on the chocolate button.