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(Taste of Home)   Nine common chocolate truffle mistakes and how to fix them. Or, you know, just fudge it a little   (tasteofhome.com) divider line
    More: Ironic, Cocoa butter, heavy cream, melted chocolate, Traditional truffles, cocoa butter, fine line, different volumes, Large chunks of chocolate  
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362 clicks; posted to Food » on 23 Jan 2021 at 11:30 PM (5 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



25 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2021-01-23 11:20:43 PM  
That was a pretty decent list of advice. Ganache is fairly simple, and truffles are sooper fun to play with, especially when you're doing shells and toppings for truffles. It's one bit of desserts that I love to do. Well, that and mousse and sorbets. Goopy stuff that turns stable and then melts in the mouth...it's fun. Plus, they're NOWHERE near as finicky and exact as baking. Bakers, in my opinion, are Dark Wizards of kitchens. Their arts are fell and powerful...
 
2021-01-24 12:20:06 AM  
All good advice.  Go ahead and melt your chocolate with the heated cream before you add the powdered shrooms, but your measurements need to be precise and so do the weights of your cooled balls.

After that just go ahead and use the chocolate candy coating to dip them (FREEZE THEM FIRST).  Nobody is tempering anything at this time of night.
 
151 [OhFark]
2021-01-24 12:30:16 AM  

hubiestubert: That was a pretty decent list of advice. Ganache is fairly simple, and truffles are sooper fun to play with, especially when you're doing shells and toppings for truffles. It's one bit of desserts that I love to do. Well, that and mousse and sorbets. Goopy stuff that turns stable and then melts in the mouth...it's fun. Plus, they're NOWHERE near as finicky and exact as baking. Bakers, in my opinion, are Dark Wizards of kitchens. Their arts are fell and powerful...


So much this. I have a great deal of respect for many chefs I've worked for, and have taught me things, but pastry chefs simply get a nod and a wide berth of space whenever I have to share space with them. They are wizards.
 
151 [OhFark]
2021-01-24 12:37:50 AM  

151: hubiestubert: That was a pretty decent list of advice. Ganache is fairly simple, and truffles are sooper fun to play with, especially when you're doing shells and toppings for truffles. It's one bit of desserts that I love to do. Well, that and mousse and sorbets. Goopy stuff that turns stable and then melts in the mouth...it's fun. Plus, they're NOWHERE near as finicky and exact as baking. Bakers, in my opinion, are Dark Wizards of kitchens. Their arts are fell and powerful...

So much this. I have a great deal of respect for many chefs I've worked for, and have taught me things, but pastry chefs simply get a nod and a wide berth of space whenever I have to share space with them. They are wizards.


For some reason my joint started making their own chocolate syrup, super simple. Except there's only a couple people left in this kitchen that actually know how to cook, so chef asks resident dipshiat cook to make the chocolate syrup. 3 hours later he somehow ended up making ganache, and bottled it up in a squeeze bottle and the next day he had to work THAT station, and biatched and complained about how the chocolate sauce wouldn't squeeze through the bottle. I was on saute that night and laughed in his farking face so hard "that's the shiat you made, would've been great for truffles, keep squeezing idiot"
 
2021-01-24 12:40:32 AM  

hubiestubert: That was a pretty decent list of advice. Ganache is fairly simple, and truffles are sooper fun to play with, especially when you're doing shells and toppings for truffles. It's one bit of desserts that I love to do. Well, that and mousse and sorbets. Goopy stuff that turns stable and then melts in the mouth...it's fun. Plus, they're NOWHERE near as finicky and exact as baking. Bakers, in my opinion, are Dark Wizards of kitchens. Their arts are fell and powerful...


I know. I know. If you can follow directions you can learn to bake or cook. But there is a difference between bakers and cooks. I can't define it, but I know it when I see it. Is it something about temperament? Sensitivity to subtle changes in temperature, humidity, and specific qualities of ingredients? I don't know, but beyond the basics there's a divide between the two. My Mom was an indifferent cook even though she did it every day but made professional quality baked goods even though it wasn't more than once a week
 
151 [OhFark]
2021-01-24 12:44:39 AM  

anuran: hubiestubert: That was a pretty decent list of advice. Ganache is fairly simple, and truffles are sooper fun to play with, especially when you're doing shells and toppings for truffles. It's one bit of desserts that I love to do. Well, that and mousse and sorbets. Goopy stuff that turns stable and then melts in the mouth...it's fun. Plus, they're NOWHERE near as finicky and exact as baking. Bakers, in my opinion, are Dark Wizards of kitchens. Their arts are fell and powerful...

I know. I know. If you can follow directions you can learn to bake or cook. But there is a difference between bakers and cooks. I can't define it, but I know it when I see it. Is it something about temperament? Sensitivity to subtle changes in temperature, humidity, and specific qualities of ingredients? I don't know, but beyond the basics there's a divide between the two. My Mom was an indifferent cook even though she did it every day but made professional quality baked goods even though it wasn't more than once a week


I dunno what the definition is, but I'm a cook and my definition is, fark instructions and perfect measurements. "this sounds good and so does that, hmmmm maybe a bit of that"

I don't wanna bake because if I wanted to be a scientist, I'd be a scientist. And baking is perfectionist science. Pass
 
2021-01-24 12:44:56 AM  

anuran: hubiestubert: That was a pretty decent list of advice. Ganache is fairly simple, and truffles are sooper fun to play with, especially when you're doing shells and toppings for truffles. It's one bit of desserts that I love to do. Well, that and mousse and sorbets. Goopy stuff that turns stable and then melts in the mouth...it's fun. Plus, they're NOWHERE near as finicky and exact as baking. Bakers, in my opinion, are Dark Wizards of kitchens. Their arts are fell and powerful...

I know. I know. If you can follow directions you can learn to bake or cook. But there is a difference between bakers and cooks. I can't define it, but I know it when I see it. Is it something about temperament? Sensitivity to subtle changes in temperature, humidity, and specific qualities of ingredients? I don't know, but beyond the basics there's a divide between the two. My Mom was an indifferent cook even though she did it every day but made professional quality baked goods even though it wasn't more than once a week


OH DUDE.

I am a cook.  I am not a baker.  I have tried - it's some sort of black magick sh*t.
 
2021-01-24 12:45:33 AM  
AND I DO BE A SCIENTIST.

But not a baker.
 
151 [OhFark]
2021-01-24 12:47:18 AM  

rosekolodny: AND I DO BE A SCIENTIST.

But not a baker.


See?? Even actual scientists don't wanna bake. That's how much wizardry is involved
 
2021-01-24 12:56:27 AM  

151: rosekolodny: AND I DO BE A SCIENTIST.

But not a baker.

See?? Even actual scientists don't wanna bake. That's how much wizardry is involved


I can make flatbreads.  :-)
 
2021-01-24 1:30:24 AM  
Do the truffle shuffle?

ih1.redbubble.netView Full Size
 
2021-01-24 2:09:07 AM  
They forgot the part about loading them up with THC extract. Like some of us do
; ) For New Year's Eve I made 120 mocha truffles garnished with toasted cocoa nibs. They had about 5mg of THC per truffle.
Fark user imageView Full Size
 
2021-01-24 2:10:04 AM  

rosekolodny: anuran: hubiestubert: That was a pretty decent list of advice. Ganache is fairly simple, and truffles are sooper fun to play with, especially when you're doing shells and toppings for truffles. It's one bit of desserts that I love to do. Well, that and mousse and sorbets. Goopy stuff that turns stable and then melts in the mouth...it's fun. Plus, they're NOWHERE near as finicky and exact as baking. Bakers, in my opinion, are Dark Wizards of kitchens. Their arts are fell and powerful...

I know. I know. If you can follow directions you can learn to bake or cook. But there is a difference between bakers and cooks. I can't define it, but I know it when I see it. Is it something about temperament? Sensitivity to subtle changes in temperature, humidity, and specific qualities of ingredients? I don't know, but beyond the basics there's a divide between the two. My Mom was an indifferent cook even though she did it every day but made professional quality baked goods even though it wasn't more than once a week

OH DUDE.

I am a cook.  I am not a baker.  I have tried - it's some sort of black magick sh*t.


Nonsense - white as snow.  Bakers don't go in for that kind of evil.

/unless you piss us the fark off
 
2021-01-24 2:42:07 AM  

Some Junkie Cosmonaut: rosekolodny: anuran: hubiestubert: That was a pretty decent list of advice. Ganache is fairly simple, and truffles are sooper fun to play with, especially when you're doing shells and toppings for truffles. It's one bit of desserts that I love to do. Well, that and mousse and sorbets. Goopy stuff that turns stable and then melts in the mouth...it's fun. Plus, they're NOWHERE near as finicky and exact as baking. Bakers, in my opinion, are Dark Wizards of kitchens. Their arts are fell and powerful...

I know. I know. If you can follow directions you can learn to bake or cook. But there is a difference between bakers and cooks. I can't define it, but I know it when I see it. Is it something about temperament? Sensitivity to subtle changes in temperature, humidity, and specific qualities of ingredients? I don't know, but beyond the basics there's a divide between the two. My Mom was an indifferent cook even though she did it every day but made professional quality baked goods even though it wasn't more than once a week

OH DUDE.

I am a cook.  I am not a baker.  I have tried - it's some sort of black magick sh*t.

Nonsense - white as snow.  Bakers don't go in for that kind of evil.

/unless you piss us the fark off


The flour is white magic, poppy seeds is black magic...

Fark user imageView Full Size
 
2021-01-24 7:21:58 AM  

151: I dunno what the definition is, but I'm a cook and my definition is, fark instructions and perfect measurements. "this sounds good and so does that, hmmmm maybe a bit of that"

I don't wanna bake because if I wanted to be a scientist, I'd be a scientist. And baking is perfectionist science. Pass


rosekolodny: I am a cook.  I am not a baker.  I have tried - it's some sort of black magick sh*t.


rosekolodny: AND I DO BE A SCIENTIST.

But not a baker.


151: See?? Even actual scientists don't wanna bake. That's how much wizardry is involved


many thanks, to the both of you.

thank you, thank you, thank you.

I can do heavy-wizardry and deep-magic in tech, and I can perform blackest of black-arts in mine own kitchen. but I am absolute shiate at baking. and I do not no1curr. fark, let someone else do that stuff.

article seems helpful, but one thing I would add is: DO NOT LET CHOCOLATE SPLIT. if you overheat the dairy and/or the chocolate itself, if you let steam from your double-broiler/bain-marie hit the schokolade... you are so very screwed. (and, TFA did mention: chop very finely. because otherwise you could still very easily end up with the Judean Popular People's Front.)

you can kinda-sorta recover splittage by adding moar milk/cream, or even better, add moar chocolate because the viral-nature of the creepy internal crystals have a chance to help coax the broken chocolate back to life.

/are you a wizzard?
//when someone asks you if you're a god, you say, "yes!!!"
///yer a wizzard now, Harry!
 
2021-01-24 7:28:06 AM  
(lol, I just made myself giggle: "chocolate is its own Ice-9")
 
2021-01-24 8:39:19 AM  

tintar: article seems helpful, but one thing I would add is: DO NOT LET CHOCOLATE SPLIT. if you overheat the dairy and/or the chocolate itself, if you let steam from your double-broiler/bain-marie hit the schokolade... you are so very screwed. (and, TFA did mention: chop very finely. because otherwise you could still very easily end up with the Judean Popular People's Front.)

you can kinda-sorta recover splittage by adding moar milk/cream, or even better, add moar chocolate because the viral-nature of the creepy internal crystals have a chance to help coax the broken chocolate back.


That's why I use a trick taught to me by the owner of Pix Patisserie, who rules the Portland dessert scene with a ganache-coated genoise fist. Use a microwave to melt it and tempered chocolate seed crystals from bits of good commercial chocolate. Faster. Easier. More reliable
 
2021-01-24 8:43:33 AM  

anuran: tintar: article seems helpful, but one thing I would add is: DO NOT LET CHOCOLATE SPLIT. if you overheat the dairy and/or the chocolate itself, if you let steam from your double-broiler/bain-marie hit the schokolade... you are so very screwed. (and, TFA did mention: chop very finely. because otherwise you could still very easily end up with the Judean Popular People's Front.)

you can kinda-sorta recover splittage by adding moar milk/cream, or even better, add moar chocolate because the viral-nature of the creepy internal crystals have a chance to help coax the broken chocolate back.

That's why I use a trick taught to me by the owner of Pix Patisserie, who rules the Portland dessert scene with a ganache-coated genoise fist. Use a microwave to melt it and tempered chocolate seed crystals from bits of good commercial chocolate. Faster. Easier. More reliable


noice!

this has been noted down for future reference.

'cos yeah, letting water hit the stuff was always my major malfunction.

/ha ha ha, genoise fist...
 
2021-01-24 8:52:13 AM  
Another way for the anal retentive and gadget freaks:
Pack a vacuum seal bag (or use a Ziploc with the water displacement method) with your chocolate. Get out your water bath and immersion circulator. Get the chocolate to precisely the right temperature for tempering, 90F I think. It's tempting to do it in the oven if you have proofing/dehydration settings, but the precision on most home ovens just isn't there.
 
2021-01-24 9:31:38 AM  

anuran: Another way for the anal retentive and gadget freaks:
Pack a vacuum seal bag (or use a Ziploc with the water displacement method) with your chocolate. Get out your water bath and immersion circulator. Get the chocolate to precisely the right temperature for tempering, 90F I think. It's tempting to do it in the oven if you have proofing/dehydration settings, but the precision on most home ovens just isn't there.


Up to 125f for melting then drop to 82f. Then raise to 89f-91f for enrobing/coating/dipping .


If you don't drop the temp down to 82f the chocolate won't set up as firm when it cools.

This is for tempering real chocolate 60% and  higher, not the garbage coating stuff.
 
2021-01-24 11:14:23 AM  

tintar: (lol, I just made myself giggle: "chocolate is its own Ice-9")


It kinda is.  But I've been pretty lucky in that I've never split a large amount of chocolate.

I can do chocolate wizardry.  I just don't eat very much bread so baking it is unimportant to me.  I don't eat very much chocolate either, but I do make shroom-ganache balls dipped in candy coating. It's a good use for the ugly shrooms that fall to the bottom of the bag.  And peanut butter balls.

HEH.

BALLS.
 
2021-01-24 12:39:31 PM  

anuran: hubiestubert: That was a pretty decent list of advice. Ganache is fairly simple, and truffles are sooper fun to play with, especially when you're doing shells and toppings for truffles. It's one bit of desserts that I love to do. Well, that and mousse and sorbets. Goopy stuff that turns stable and then melts in the mouth...it's fun. Plus, they're NOWHERE near as finicky and exact as baking. Bakers, in my opinion, are Dark Wizards of kitchens. Their arts are fell and powerful...
h
I know. I know. If you can follow directions you can learn to bake or cook. But there is a difference between bakers and cooks. I can't define it, but I know it when I see it. Is it something about temperament? Sensitivity to subtle changes in temperature, humidity, and specific qualities of ingredients? I don't know, but beyond the basics there's a divide between the two. My Mom was an indifferent cook even though she did it every day but made professional quality baked goods even though it wasn't more than once a week


Water is the great hidden variable. Either in the air or in the ingredients.
 
2021-01-24 4:16:14 PM  

rosekolodny: tintar: (lol, I just made myself giggle: "chocolate is its own Ice-9")

It kinda is.  But I've been pretty lucky in that I've never split a large amount of chocolate.

I can do chocolate wizardry.  I just don't eat very much bread so baking it is unimportant to me.  I don't eat very much chocolate either, but I do make shroom-ganache balls dipped in candy coating. It's a good use for the ugly shrooms that fall to the bottom of the bag.  And peanut butter balls.

HEH.

BALLS.


huh, y'know one thing I have never made in my entire miserable existence? buckeyes. which is kinda-sorta odd, me being from Ohio and whatnot.

but... hee hee hee, why, yes, I AM 5 years old...

Archer Balls
Youtube -XWgoJT1xPU


/balls!
 
2021-01-24 10:02:49 PM  
Heating the cream to the wrong temperature


yet no mention of an actual temperature, just not too hot, not too cold.  awesome article.
 
2021-01-24 11:49:16 PM  

SoundOfOneHandWanking: Heating the cream to the wrong temperature


yet no mention of an actual temperature, just not too hot, not too cold.  awesome article.


said goldilocks.

but yeah joking aside, this is exactly why I hate baking and why I do not like to fark around with chocolate - because I hate to find out.

/dadgammit, now I kinda-sorta want porridge...
 
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