I guess this would be my first Sugar high Friday event. Hopefully, there will be more to come. Well for me, sugar high is every wednesday, thursday and friday, for obvious reasons. Anyway, This month, it’s about truffles and its hosted by thepassionatecook.
Chocolates are one of my favourite ingredients, so, truffles is absolutely my fave when the right ganache / filling is in it. Think, Grand Marnier with orange zest, or Kirsch, or just plain dark couverture chocolate ganache. There are 2 types of filling, soft and hard. For soft ganache, it has more cream, thus, you need to pipe it in your mould. and with that, you can’t really roll them in your hands to make truffle balls. As for hard ganache, usually the ratio of chocoalte to cream is 2 : 1, then it would set hard and wouldnt melt so fast if you handle it. It’s either cut into shapes or roll into balls, then dipped in tempered chocolate, then rolled onto cocoa powder / dried coconuts / almond nuts / etc etc etc. In terms of this, creativity is where you can explore.
Hang on, before I bore anyone, let me fit a picture in
Coincidentally, I had an order for some chocolates for a friend. She didn’t quite tell me what exactly she wanted. She just said “make whatever u feel like making, as long as it’s chocolate” <— seriously, that statement can kill sometimes. Anyways, I really made what I felt like making. haha. But I didn’t quite make truffles, I made moulded chocolates instead.
I bought a couple of silicone moulds a few days back for chocolates. It costs 5 times cheaper than those hard-plastic ones. So, why not. And I found some really really really CUTE shapes. Just in time for christmas !
Snowmen chocolates !! wahaha, how cute are they ? I would have put some red colouring if I had any brush in hand. those eyes, nose and teeth are so bloody delicate, they were just filled with bubbles instead. And I can’t really knock the air out cause it’s silicone. (it’s wobbly..)
I filled them up with some coffee ganache to actually balance out the sweetness of the Valrhona white chocolate. Not to say that it’s very sweet anyway, haha
Coffee Ganache recipe
Em, it was a guess-guess recipe
Ratio of dark Callebaut couverture chocolate to cream
2 : 1
add 1 tsp of coffee powder to cream and bring to boil. Add cream to chopped chocolates and stir till well incorporated. Chill it. For this ganache, it wasn’t very hard, neither too soft. But if the weather wasn’t too hot, you can handle it with your hands. *just blaming the weather*
Well, to temper chocolate. ok, I’m just lazy to repeat so many times. Click here for more info. And if possible, use couverture chocolate which contains more percentage of cocoa butter than compound chocolates that have plentiful of sugar, instead of cocoa butter.
So here it is, my first entry for Sugar high Friday !
PS : the best temperature to work with chocolate is about 28-31 C. So, please, don’t choose a terribly HOT day to work with them. (I didn’t.!!!)
ta
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