So I haven’t lost my touch. After a year’s hiatus from truffle making, I made a tasty comeback with a half-batch of this liqueur favorite. I used Valrhona 65% Cocoa Dark Bittersweet chocolate for both the ganache and the outside coating. The ganache had a bit of Kahlua in it too. Then I drizzled melted Valrhona white chocolate as a garnish.
As often happens with the liqueur truffles, the fat from the cream started to separate when the ganache was cooling, but a quick once-around in the magic bullet saved the day. The tempering process went well, despite my letting the initial melting process go over 120F (the recipe cautions against going over 115F). I’d forgotten how quickly the temperature rises, and how darn slowly it drops.
I made four batches of Truffles over the holidays, all from recipes I’d used before. Instead of my usual Scharfenberger chocolate, though, I used the French chocolate Valrhona, which is a bit stronger (particularly the dark chocolate). All the batches turned out well, though I had to blend the two liquor truffles to keep the fat from separating. Here are the four batches I made:
- White Chocolate Cranberry
- Milk Chocolate Curry – – it turns out the curry is strong enough that these chocolates don’t play too nicely in boxes with other chocolates. My mom said her chocolates all had a hint of curry. 🙁
- Dark Chocolate Kahlua
- Dark Chocolate Peppermint
I didn’t take a photo of the completed truffles. Oh well.News: I got a cool candy-making cookbook from my aunt and uncle this year, so I’ll be able to make ludicrously awesome things like chocolate bowls and boxes, flowers, and truffles shaped like animals. It’s gonna be a fun year!
These truffles turned out pretty good, but they were a bit soft. Otherwise, tasty!
A success, but not a brilliant one. Of the truffles I’ve featured here, I’d say these are the least awesome, mostly because I put too much peppermint in — making them taste more like York Peppermint Patties than like chocolates. That said, I think they’re pretty tasty. Next time, though, I’ll use half as much peppermint.
I used the recipe for the Milk Chocolate Curry truffles this weekend, using the Hershey reserve Java blend of Milk Chocolate. Never having used Coconut milk in a recipe before, I was surprised to find its consistency much like marshmallow, rather than milk. Only after I had cooked the truffles did I find that the coconut milk had actually separated into two layers (think marshmallowy and soupy water) which should have been re-stirred before I cooked them. Oh well. The result was probably a ganache that was thicker than ideal, but the taste was still DELICIOUS. MMMmmmm.
The first time I had chocolate and curry together, it was in a truffle made by vosages. This is a good commercial alternative to sidling up to me and asking for one. 😀
My second successful batch of truffles in a row! I was a bit worried about the tempered chocolate on this batch, but it turned out deliciously. These truffles are made with Sharfen Berger bittersweet chocolate (70% cacao) and have a hint of Kahlua in them. The Kahlua flavor dashes first onto your tongue and is quickly followed by the powerful SB dark chocolate. Delicious!
Scharffen Berger is one of the only upscale brands I can get consistently around here. I like it, but if I want some variety I will have to start ordering my chocolate online.
Jenny gave me a book about how to make truffles a while back and I’ve done a few batches, never to great success. Here’s a log of my failures thus far:
1. Bittersweet Dark Chocolate Truffles: First batch had good ganache (that’s the tasty inner stuff), but I overdid the bittersweet coating and they tasted, well, interesting.
2. Dark Chocolate Dipped Truffles: Second batch used tempered chocolate and a hard-dip coating, which went very well, but the fat separated in the ganache, leaving these yucky white chunks.
3. Milk Chocolate Truffles: Third try turned out okay, but the ganache wasn’t smooth.
4. Milk Chocolate “Firecracker” Truffles: Fourth batch didn’t turn out at all. I was trying to make my own recipe for the fourth of July, so I added a pinch of cayenne pepper to the ganache. It would have tasted awesome, but somewhere along the line I added too much cream (or perhaps the pepper threw off the chemistry) and the ganache never hardened enough to roll–even in the freezer.
5. Pumpkin Spice Truffles, batch 1: I didn’t chop the chocolate fine enough, and had to put the ganache back on the heat to finish melting the chocolate. HUGE mistake. The fat separated almost immediately and ruined the ganache.
6. Pumpkin Spice Truffles, batch 2: Using the rest of my chocolate supply, I made a half batch of these truffles, let them set overnight, and rolled them in a coating of shaved chocolate. Result? Deliciousness.
So I’m 30 now. I bought me a pro flickr account and got a book about making truffles — first batch, so-so. Three score to go.
The best part about my walk home is that I pass within one hundred feet or so of the Ferrara Pan Candy company. Mmmm, my walk home smells like Red Hots.