I bought some Trader Joe's 'pound plus' 70% Belgian dark chocolate
($3.99 a 17ounce bar)---I want to make some basic ganache truffles as
Christmas gifts: is there anything I should know? Any reason why I
shouldn't use this?

at Mon, 28 Nov 2005 23:31:08 GMT in <22497-438B933C-698@storefull-
3217.bay.webtv.net>, (Patrick Porter) wrote :

>I bought some Trader Joe's 'pound plus' 70% Belgian dark chocolate
>($3.99 a 17ounce bar)---I want to make some basic ganache truffles as
>Christmas gifts: is there anything I should know? Any reason why I
>shouldn't use this?

TJ's Pound Plus = Callebaut 7030. Excellent chocolate for truffles, by all
means use it in this application. You won't be disappointed. I assume
you're going for the basic 2:1 chocolate:cream ratio. 7030 does need to be
tempered if you're making coated truffles - see my many posts on tempering
for the details.


--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

Thanks Alex---I will probably just toss them in cocoa. Very good to
know!

p