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How To Make Chocolate Truffles
Saturday, December 7, 2013
It is a given for people to be interested in the creation of chocolate truffles NYC. If the person wants to make this kind of sweets, then the best equipment to have first is the double boiler. Other people know this as the bain marie. Also, get a medium cooking pan with a liter of water and bring it to a simmer in the right heat.
The next thing that the individual will have to take care of is the choco bar. The individual should place the bar on the chopping board. Proceed on cutting or breaking it into square pieces. The best way to go about this is to follow the lines on the bar. There may be times when that is not possible because the bar is divided into very large pieces, though.
Then, get a small pan. Add two tablespoons of water in it. This water will assist with the melting of the chopped up choco bar. Most people will usually prefer to add water into the said pan to make the melting process proceed faster but there are those people who will want to have the choco melt in its natural melting point.
The choco will have to be melted thoroughly. That is why it is recommended to put the pan where the choco is placed in on top of the pan with the simmering water. The bottom of the pan with choco should never touch with the water in the bottom pan. Do not forget to stir the choco as well. To successfully melt the choco, do this for eight minutes.
It is then important to add the cream. One should do this gently so that it will combine well to make a ganache. Do not remove the pans from the heat. Just keep it at its melting point and continue to stir until the entire mixture is blended well. Once it has been mixed completely, remove it from its heat source and leave it to rest until it completely cools down.
Adding the butter will come next. If the pastry chef plans to add the butter, then the water in the medium pan should be brought to a simmer once again. Place the pan with ganache on top of the medium pan again. Just add in the butter and continue to stir it well. Once done, take it out.
The ganache should then be transferred to a large bowl. Use a spatula to remove the remaining mixture off the pan. The surface of the mixture should be lined up with a plastic wrap as well so that one can prevent films from developing. The bowl should then be deposited into the fridge.
Make the truffle. Just take out the bowl from the fridge and put it in the work surface. The cocoa powder should be prepared into a medium bowl too.
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.
The next thing that the individual will have to take care of is the choco bar. The individual should place the bar on the chopping board. Proceed on cutting or breaking it into square pieces. The best way to go about this is to follow the lines on the bar. There may be times when that is not possible because the bar is divided into very large pieces, though.
Then, get a small pan. Add two tablespoons of water in it. This water will assist with the melting of the chopped up choco bar. Most people will usually prefer to add water into the said pan to make the melting process proceed faster but there are those people who will want to have the choco melt in its natural melting point.
The choco will have to be melted thoroughly. That is why it is recommended to put the pan where the choco is placed in on top of the pan with the simmering water. The bottom of the pan with choco should never touch with the water in the bottom pan. Do not forget to stir the choco as well. To successfully melt the choco, do this for eight minutes.
It is then important to add the cream. One should do this gently so that it will combine well to make a ganache. Do not remove the pans from the heat. Just keep it at its melting point and continue to stir until the entire mixture is blended well. Once it has been mixed completely, remove it from its heat source and leave it to rest until it completely cools down.
Adding the butter will come next. If the pastry chef plans to add the butter, then the water in the medium pan should be brought to a simmer once again. Place the pan with ganache on top of the medium pan again. Just add in the butter and continue to stir it well. Once done, take it out.
The ganache should then be transferred to a large bowl. Use a spatula to remove the remaining mixture off the pan. The surface of the mixture should be lined up with a plastic wrap as well so that one can prevent films from developing. The bowl should then be deposited into the fridge.
Make the truffle. Just take out the bowl from the fridge and put it in the work surface. The cocoa powder should be prepared into a medium bowl too.
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.
