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Post by vivachoco on Jun 21, 2006 3:31:24 GMT -5
As I have heard that making truffles from a high cocoa percentage chocolate is very hard - of course I had to try it with my 82% criollo chocolate (6% cocoa butter/ 76% cocoa liquor, 17% sugar). i was nervous because of low sugar content and i did not want to add any more to the ganache.
And they came out divine. I am sure you all have lots and lots of truffle recipes but just thought I would share this in case you wanted to try.
10 ounces chocolate 2 cups of heavy cream 3 tablespoons grand marniere
bring cream to boil and let cool to 115F. melt chocolate and let cool to 115F. Mix chocolate carefully little by little TO CREAM (not cream to chocolate). 3/4 way through when the mix is more chocolatey than creamy, pour in grand marniere and then very quickly with just a few swirls mix the rest of the chocolate in (DO NOT OVER MIX, it can curdle) and swiftly pour mixture to a baking pan (lined). cover once cooled. let rest in room temperature overnight.
then finish any way you like them. i put the ganache to fridge for an hour to harden a bit more and then made squares which i rolled into a ball and then coated with cocoa powder.
with all the cream in them i think they should be kept and eaten cold. mine were melt-in-your-mouth delicious with pure chocolate taste.
if you try them let me know how yours turn out
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Post by patsyswine on Nov 18, 2008 6:55:51 GMT -5
I've tried my chocolates with just about every alcohol going! If you put 3 tablespoons of unsalted butter in with the ganache, it sets harder is perfect for coating in chocolate.
There's a beer available called 'westmalle double'. It has a lovely coffee taste and great in chocolate. Try about 3 tablespoons in with the cream. It gives a nice kick.
Enjoy!
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gap
Apprentice
Posts: 390
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Post by gap on Nov 18, 2008 15:53:28 GMT -5
FWIW, just a couple of quick tips for making high % ganaches which I've always found helpful. I just pour the heated cream over the chocolate as normal but then use a food processor or hand-blender to mix. Due to the high fat content of the high % chocolate, the ganache is more likely to split so it is much better to mix with a motorised aid to get a smooth emulsion. Also, when adding the alcohol, I always add after the ganache has emulsified as this reduces the risk of the mixture splitting.
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