"Alex Rast" > wrote in message
...
> at Sat, 11 Feb 2006 18:18:08 GMT in <kt9su1t9qeclojjjs3g3o34uvlv9fm7vs2@
> 4ax.com>, (Debra Fritz) wrote :
>
>>Hi all,
>>
>>I am going to try to do molded, filled chocolates for the first time.
>>I have made truffles for years, but wanted to try something new.
>>
>>I'm going to use some Callebaut dark & bitter 60.3% chocolate that I
>>have for the shells. I bought 2 inexpensive molds to play around with.
>>Any tips for using that particular chocolate for the shells?
>
> Callebaut 6040 - which is I believe what you've got, is excellent for
> moulding. But you do need to temper it. I've posted many times the
> instructions for chocolate tempering so it should be easy enough to look
> it
> up on DejaNews.
>
> It's best to fill shells with multiple, thin coatings instead of trying to
> get all the chocolate for the shells in at once.
I don't think this is necessary, or even desirable, unless the chocolate you
are working with is over-thinned. If you set the mold upside down on some
kind of support such as chopsticks after filling it, tapping/shaking it,
dumping it, and scraping the excess, nothing will pool at the bottom. When
the chocolate is setting but still soft--this usually takes only a minute or
two--turn the mold over and scrape off the excess neatly with a bench
scraper. You should achieve a proper coat that is even.
>
> Either you can make a template of the bottom, pour a thin sheet of
> couverture, and cut to the template, then, once the bottom is solid, *very
> carefully* warm the edges of the chocolate shell and press lightly
> together.
>
> Or you can pour over tempered chocolate directly onto the filled shells.
>
> The first way does leave a noticeable seam but tends to yield a better
> temper and doesn't risk slightly melting the filling.
>
> The second way gives you a seamless chocolate - very pretty - but it can
> start to melt the filling, not to mention the sidewalls.
The second method is what I use--I'd never heard of the first--and I've
never melted the sidewalls or the filling. The chocolate for the bottoms
need only be at about 86F. A more likely source of melting is filling the
shells when the ganache is too warm. Make sure it is under 85F.
> Whichever method you use, chilling the centres is a good precaution.
> However, beware of condensation when you do this.
I prefer to let them set up in a cool, but not chilled, environment for that
reason. Making chocolates by hand is a multi-step process that takes some
time, and trying to rush it usually causes problems, in my experience.
>>I also need some help with the fillings. I want to start with a soft
>>center that I can flavor as I please. Something about the consistency
>>of a "butter cream" that you'd buy at a candy store.
>
> The classic filling base is ganache. The standard firm ganache is simply
> hot cream mixed with grated chocolate at a ratio of 1 part cream to 2
> parts
> chocolate. You can go softer by upping the cream amount - 2:3 will be
> considerably softer, almost like peanut butter, and 1:1 is very soft -
> enough that it will need to be piped in with a pastry bag. I've also
> written numerous times on the subject of ganache, look up under both this
> word and truffles. Not so long ago there was also a good discussion as to
> how to flavour it with various ingredients - different items call for
> different tactics.
>
> --
> Alex Rast
>
> (remove d., .7, not, and .NOSPAM to reply)