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Post by soggydoggy on Aug 13, 2018 14:02:00 GMT -5
Hi All
I have two questions:
1. If I wanted to make a creamy/ganache type of filling, what ingredients would you recommend/not recommend ? Dairy cream is what is used, but this is obviously a chocolate so it'll go off in a day or two which is quite a problem.
2. When making the outer shell for the filling, can someone recommend any videos and/or techniques ? I have some sea shell polycarb. molds and I spread a thin layer of tempered chocolate, but if its too runny, it just accumulates at the bottom, and if its somewhat set then it lays on very thick and inconsistently. I spread it out with a kitchen knife; surely there has to be a more robust way of creating the chocolate shell for the filling ?
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Post by Ben on Aug 14, 2018 7:38:37 GMT -5
I don't make many truffles, but they certainly last more than a day or two (assuming they don't get eaten first). I've spoken to a local chocolate shop who sells a lot of truffles and they say they expect about a 2 week shelf life from most cream-based truffles. I've made a lot of water-ganache truffles and their shelf life is somewhat shorter. For making shells, I'd just google 'how to make truffle shells'. There are a ton of videos showing the process--which is basically 1) fill the molds completely with chocolate 2) let sit for a minute or two 3) empty molds and scrape top clean). Here's one that I've seen: winecountrytable.com/eat-drink/recipes/how-to-make-chocolate-truffles-video-demonstration-and-recipe
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