Generation Interim

When you consider the entire gamut of confections, the taste of chocolate truffles speaks volumes for itself. These originated in France and the fine texture, varied flavors, hard shell and a velvety core of chocolate truffles make it the opulent confection you crave for repeatedly.

You can have a perennial supply of chocolate truffles because you can make them yourself. The ingredient for making chocolate truffles is ganache, which is a mixture of chocolate and cream. By dusting with cocoa powder or coating with tempered chocolate, your chocolate truffles become very attractive. Unique truffles can be made by mixing flavors, spices, fillings and liqueurs during the process of making of your truffles. What’s best is that you don’t need to keep an eye on chocolate temperatures; you can use a chocolate tempering machine to do the hard work.

With the best quality chocolate (about 50% cocoa liquor and cocoa butter), you can impart an exotic appeal and a velvety bite to your truffles.

Different proportions of chocolate and cream help you in getting different types of ganache but the most ideal ratio of chocolate and cream is at 2:1. If you want to make roughly 35 chocolate truffles, you must prepare:

455 grams dark chocolate

1 cup heavy whipping cream

A bread knife

A saucepan

A mixing bowl

A rubber spatula

A teaspoon

Cookie sheets

Liqueur, spices, flavors (optional)

The chocolate is cut with a saw-toothed knife into small strips of about 5mm in length. Scald the cream on the pan but make sure the temperature’s just shy of the boiling point. The chocolate strips melt when the scalded cream is emptied onto the strips. Once the chocolate strips melt completely, both the cream and the chocolate are mixed thoroughly with a rubber spatula for a velvety mixture.

Next, chill the ganache in the refrigerator to congeal it so rough balls may be shaped from it. These balls are kept on a cookie sheet that is lined with wax paper. Set it once again in the chiller; afterwards, the balls should be ready for dusting or coating. For dusting your truffles with cocoa powder, you can use two teaspoons to roll the balls on the cocoa powder, in a bowl.

(Your favorite flavor can be added to the cream after scalding is done. Once the flavor is fully absorbed into the cream, you should re-scald the cream after which you pour it on the chocolate strips for melting them.)

Truffles can be coated with tempered chocolate and for this, you should temper a small quantity of dark chocolate on the tempering machine. You can coat the balls with this tempered chocolate using your hands. But the balls should be made warm again during this step. Once the tempered chocolate has dried into the truffles, the outer shell will become hard. Now your chocolate truffles are ready for serving or you can choose to store them in air-tight containers. You should take care that they’re stored in a dry place.