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Post by chanticolate on Jul 26, 2006 15:50:14 GMT -5
To all Chocolate lovers,
I would like to share with you these special truffles recipe from Belgium. Is there anybody in this forum who can convert the measurement from gram to ounce? I'm not that accurate with ounces!
Truffles with Coco:
Materials: pastry bag with nozzle no. 8 baking sheet baking pans, mixing bowl
Ingredients:
50 g batida de Coco (coconut liquor) 100 g fondant sugar 200 g butter 350 g white chocolate (29°C) white chocolate for dipping (27°C), roasted coconut rapé
Bring the white chocolate with a temperature of 30°C and leave it in a bowl. Creme the softened butter then beat well with sugar little by little. Add the liquor and continue beating till it is mixed well. Then finally, mix the white chocolate. Fill the pastry bag and piped the truffles filling on a baking sheet. Refrigerate till it is hardened or leave it overnight at a room temperature of not more than 18°C. Dip in the fillings in white chocolate with temperature of 27 °C and roll it in roasted coco rapé. Leave it dry.
Truffles with Cointreau:
50 g cointreau 100 g fondant sugar 200 g butter 300 g milk chocolate milk chocolate for dipping, roasted almond shavings.
( same procedure as above but the milk chocolate must have the temperature of 29°C when dipping and 31°C when mixing the filling).
Wish you all a yummy chocolate day!!! De Groetjes uit Belgié!!!
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Post by bob1520 on Nov 1, 2006 20:27:30 GMT -5
Question: Is Coconut Liquor = coconut milk?
Can other liquors be substituted for Cointreau (with some adjustments for taste and flavor impact?) Thanks!
Bob
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gap
Apprentice
Posts: 390
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Post by gap on Nov 2, 2006 22:16:44 GMT -5
A question from Australia: I keep seeing reference to "fondant sugar" but don't know what it is. Is it just fondant (ie., the stuff that is sometimes used in centers)? Or is it a special type of sugar? Is there another name for the "fondant sugar" (is it also referred to as confectionary/icing sugar?)
Any help appreciated :-)
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