On Tue, 07 Jun 2011 20:42:42 -0800, Mark Thorson >
wrote:

> I just made my first batch of truffles, and it was
> harder than I thought it would be.
>
> 1. The recipe said I could use a melon baller to
> make the cores, but I had lots of trouble getting
> the balls to release from the baller. The air relief
> hole kept getting plugged up. I suppose I should get
> a truffle scoop. It couldn't be any worse, but would
> that solve the problem?
>
> 2. I thought a carving fork would make a good dipping
> fork, but it didn't work too well. I notice a number
> of different styles of purpose-made dipping forks are
> on the market. Which is best?
>
> 3. I had a lot of problems with excess chocolate
> running off the truffles. If I wait for it to stop
> dripping, that takes a long time. How do you handle
> that? Do you just stand there holding the truffle
> till it's done? It seems like there should be
> something like a draining rack for truffles.
>
> There's just got to be a way to do this faster and
> get a good result, like maybe stabbing the cores with
> bamboo skewers and handling them impaled during dipping
> and draining.
>
> Any advice from someone who knows?

I haven't made truffles very often, but when I do... I don't dip them
in melted chocolate. I roll them in unsweetened chocolate or finely
chopped nuts.

--

Today's mighty oak is just yesterday's nut that held its ground.