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Timeless Classics
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Quick & easy (production)
Chocolate truffles are a bestseller everyone loves! Learn how to make a liquor ganache, a chocolate foot using a chablon, and how to pipe beautiful spheres.Chocolate truffles are a bestseller everyone loves! Learn how to make a liquor ganache, a chocolate foot using a chablon, and how to pipe beautiful spheres.Chocolate truffles are a bestseller everyone loves! Learn how to make a liquor ganache, a chocolate foot using a chablon...
- Shelf life:
- 3 Weeks
- Conservation:
- Between 8ºC - 16ºC
Containing: 2 Components
Chocolate and Rum Ganache
Ingredients: Chocolate and Rum Ganache
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7.1 ozHeavy Cream 35%
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1.6 ozinverted sugar
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0.7 ozsorbitol powder
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2.3 ozrum
Preparation: Chocolate and Rum Ganache
- Boil the cream, the inverted sugar and the sorbitol.
- Place the chocolates into a tall recipient.
- Once the cream preparation is boiling, pour it onto the chocolates and mix using an immersion blender.
- Add the rum and continue blending until completely smooth.
- In the meantime, use a damp towel to attach a plastic sheet to the metal tray and re-move the air bubbles.
- Place the chablon onto the plastic sheet. Pour precrystallized dark chocolate onto it and spread the chocolate out evenly using an offset spatula.
- Scrape the excess chocolate off.
- Gently remove the chablon and let set at 18-20°C (64-68°F).
- Pour the liquor ganache onto a stainless steel tray and spread it out to cool it down and to precrystallize it. Continue until obtaining a good piping consistency.
- Transfer the ganache into a piping bag with an 8 mm (0.31”) piping tip and immediately pipe onto the chocolate discs.
- Let set at 18-20°C (64-68°F) until firm enough to be dipped.
Tools
- Cooktop
- Saucepan
- Metal Tray
- Tall recipient
- Immersion blender
- Piping Bag
- Scissors
- Scraper
- Bowl(s)
- Offset spatula
- Mixing bowl (s)
- Melting kettle or automatic tempering machine
- Plastic film
- Spoon
- Damp Towel
- Stainless Steel Tray
- Chablon
- 8 mm piping tip
- Spatula
Dipping
Ingredients: Dipping
Preparation: Dipping
- Start dipping the truffles into precrystallized dark chocolate and immediately roll them into icing sugar.
- Allow the chocolate to fully crystallize, and then remove the excess icing sugar with gloved hands.
Tools
- Metal Tray
- Gloves
- Melting kettle or automatic tempering machine
- Dipping fork
- Rack
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