How can I make chocolate truffles?

chocolate truffles are often closely associated with decadence and wealth because they have a characteristic dense, intense chocolate taste that many people consider quite attractive. Due to the high cost of chocolate truffles found for sale, it would be forgiven for being difficult to produce.

In fact, chocolate truffles are relatively simple and can be dressed with different flavors and external coatings. It will take some time, mainly because of the refrigeration steps of the process, but after finishing chocolate truffles are certainly an intervention. If you want to make good truffles, you need high -quality ingredients, so prepare to spend money for a good bitter dark chocolate, high quality milk chocolate or white chocolate. Slow heating through Bain Marie or double boilers allows ingredients to slowly mix and create thick creamy chocolate. There are two ways to make the core of the ganache in the heart of chocolate truffles. If you want to add an aroma like it isOrange, almonds or liqueur, do it immediately after you remove it from the double boiler, while stirring until combining.

If you want to create a traditional ganache, start by breaking high quality chocolate into the pan and placing it in a double boiler, which can be easily made by pouring a shallow layer of water in the pelvis and then placing a smaller pan in. Then bring the cream to the boiling point and pour it into pieces of chocolate. Mix until fully mixed, pour into a large bowl and place in the fridge to cool. In general, you want two to one ratio of chocolate to cream.

The second technique for the production of Ganache starts with 8 ounces (227 grams) chocolate, molten in a double boiler with one cup (250 ml) cream. The chocolate mixture should be and the location in the double boiler and warmed up again and warmed up again. When chocolate is re -heated, mix into two tablespoons (30 ml) unsaltedAbout butter and mix until it completely melts until the mixture is inserted into the bowl and cool it into the fridge.

In six to eight hours, the core of your chocolate truffles will be ready to work. Use a spoon and hands to create small balls. It is possible that it is useful to wash your hands regularly and dry them to make the chocolate so easily melt. Chocolate truffles can be thrown into walnuts, cocoa, cinnamon, coconut or other ingredients, or you can dip the balls in the bath of tempered chocolate and create a hard shell.