Tips In The Creation Of Chocolate Truffles

By Tiffany Gill


To those who are planning to make chocolate truffles NYC, it is important to prepare the double boiler first. The double boiler is actually known by most as bain marie. The individual should place medium cooking pan in high heat. Pour in around one liter of water. Remember to bring the water to a simmer.

The next thing to prepare is the choco bar. This bar should be placed on a chopping board. After all, one will have to cut this up into little pieces to make it easier to melt. Of course, there are times when the lines of the bar are sufficient enough to cut the said ingredient into the right size. It will make the work a lot easier.

After that, the individual should prepare the pan by adding two tablespoons of clean water into it. The water should help in melting the choco. This is optional for some people, though, since they have other techniques they want to use when melting the ingredient. After adding the water, add in the chopped or broken choco.

To proceed with the melting process of the choco, put this small pan on top of the medium pan with the liter of water. When doing this, do not let the bottom side of the small pan touch with the simmering water in the medium pan. The choco should also be stirred constantly so that it melts evenly. It takes around eight minutes for one to be successful with this.

After that, one will need to add the cream. Do the mixing as gently as possible so that the ganache will mix well. As long as the ganache is not yet mixed completely, the pastry chef should not remove the pan from the heat. Stir it continuously until it mixes well. Only then should one take it out of the heat to let it cool down.

The next step is to add butter. To add a good amount of butter, the individual should remember to bring the water to a simmer again before placing the pan with the ganache in it into the heat. The butter should then be added and stirred so that it will completely melt into the mixture. After one is done with this, turn the heat off and then remove the pan.

Once the ganache is prepared, one will then have to pour this in a large bowl. If there are some remaining mixture in the pan, just remove it with a spatula. Do not hesitate to line up the surface with a quality plastic wrap. Otherwise, a film will develop on the mixture's surface of the pan. Put the bowl into the fridge for an hour.

The truffle should then be made. After one hour, the pastry chef should just take the bowl out from the fridge. Put it on the work surface. Do not overlook the preparations for the cocoa by putting it into a medium bowl.

Try to obtain a melon baller, teaspoon, or small ice cream scooper too. Using any of these things, get a small amount of ganache and roll it to a ball using one's palms. Roll it as quickly as possible to get the shape right for the chocolate truffles NYC.




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