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72% Chocolate Truffles
Alex Rast wrote:
>
> at Fri, 07 Nov 2003 05:38:09 GMT in <13745-3FAB2FC1-68@storefull-
> 2134.public.lawson.webtv.net>, (Judy) wrote :
> Minor, but important corrections:
>
> >
> >72% Truffles George Graham...
> ...
> >Ingredients:
> >
> >1/2 L whipped cream
>
> This would be *whipping* cream, not *whipped* cream. In other words, you
> don't have to whip it before use, nor is using canned whipped cream
> advisable. In the USA, also, results will be better using "heavy cream".
> What's labelled as "whipping cream" usually has too little fat, making the
> ganache very temperamental and prone to "break" (i.e. become grainy and
> uneven)
Why is it necessarily 'whipping cream' and not whipped cream? I've made
truffles before with whipped cream. The chocolate and other ingredients
were added to *whipped* cream. Made for a very nice light truffle
texture.
>
> >1 kg dark 72% chocolate
> >20 g unsalted butter (optional)
> >2 lb semi-sweet chocolates
>
> This would be *chocolate*, not *chocolates*. You're not going to melt and
> temper various kinds of small, bite-size, chocolate-covered confections
> often found in boxed assortments. You use pure chocolate (this one is a
> *lot* more obvious but somebody will make that mistake, you can count on
> it.)
>
> ...
>
> >1. Chop chocolate into small pieces and place into a clean, dry
> >stainless bowl or container.
>
> That would be the 72% chocolate.
>
> ...
>
> >3. Scoop into small, bite size pieces and then roll in the palms of
> >your hand to a round shape. (Put on gloves and roll each ball, after
> >you've dipped your hand, into the tempered chocolate).
>
> The tempered chocolate referred to will be the semi-sweet. It's actually
> better to dip your hands in cocoa, not in chocolate - MUCH easier to roll.
>
> See below on how to temper.
>
> >Proceed to finish (by drizzling) with tempered semi-sweet chocolate.
>
> Tempered semi-sweet chocolate means that you melt the chocolate, then pour
> about 1/2 to 3/4 out on a marble or other smooth, porous slab, then spade
> it around with a metal spatula until it just starts to solidify. Then
> scrape it quickly back into the rest of the chocolate and stir until smooth
> and remelted. There are also machines that can do this with somewhat less
> work.
>
> --
> Alex Rast
>
> (remove d., .7, not, and .NOSPAM to reply)
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