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Post by patsyswine on Jan 12, 2009 9:09:04 GMT -5
Help me PLEASE! No matter how many times I have tried to create white chocolate truffles, it never seems to work. I also enquired in several kitchen appliance shops re: cooking thermometers. None seemed to have any idea what I referred to. How do I get the ganache so set? Any tips graciously received.
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Post by Brad on Jan 12, 2009 12:03:21 GMT -5
White chocolate is harder to work with for a truffle center, because it doesn't contain the same types of solids that a regular chocolate truffle center/ganache has. I sell a Key Lime white chocolate truffle and a peanut butter white chocolate truffle, and have had to drastically increase the amount of white chocolate to offset the cream.
For every litre of cream you use, you are going to need at least 2kg of white chocolate, and about 700g of butter.
This will give you a good ratio ifor a buttercream that is easily workable when cold, but becomes very soft and creamy at room temperature. You can infuse your flavour into the cream as long as you don't go over 1 litre of 'wet' ingredients.
When I do our Peanut butter center, I eliminate the cream completely and use 1 litre of peanut butter (good quality stuff).
Hope this helps.
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Post by cheebs on Jan 12, 2009 13:26:03 GMT -5
Correct, brad. White ganaches should use ~25% additional chocolate. I also use Cacao Barry's MyCryo to temper the ganache. It helps it set very quickly.
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Post by patsyswine on May 25, 2009 11:33:50 GMT -5
I haven't visited for a while because I've been busy making truffles! I still can't get the white ganache properly as I have no cooking thermometer and always burn the chocolate. I was told in a chocolate shop that putting a tablespoon of cold water in with the mixture could help. What do you think? Thanks
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zen
Neophyte
Posts: 15
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Post by zen on Jul 13, 2009 21:21:02 GMT -5
yah i got one from google receipe you can try.
Thanks
Zen
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Post by chocolates on Jul 30, 2009 6:55:45 GMT -5
Truffles are easy to make, and are a wonderful romantic gesture when given to someone you care about. Whether you wrap them in a pretty tin, or serve them after dinner, they add to the festive atmosphere. 1/4 cup butter 1/2 cup confectioner's sugar 1 teaspoon almond extract 1 egg yolk 8 ounces white chocolate, broken into small pieces 1 cup chopped blanched almonds, lightly toasted Makes about 2 dozen truffles Melt chocolates and butter in the top of a double boiler over low heat, stirring constantly. Remove from heat. Add sugar, egg yolk and almond extract; beat with an electric mixer until smooth. Transfer to a shallow glass casserole dish. Cover and refrigerate 1 hour. Shape mixture into 1 inch balls. Roll in almonds. Cover and refrigerate at least 8 hours. Place in miniature foil cups at room temperature to serve. Store in airtight container in refrigerator. Thanks ..........n Hope enjoy www.sofiaraj.com
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Post by patsyswine on Aug 28, 2009 5:05:15 GMT -5
Guys, For my sins, I bought a bar of chocolate on a whim while in London. It's a kilogram bar of white chocolate with a useby date of 1st September. I stored it away, so I'd better get moving on making something. Goin to use your recipes, wish me luck. How long could they last? Thanks
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Post by maryjun on Nov 18, 2009 3:57:22 GMT -5
Thanks for your recipes have very much helped me
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