Chocolate Truffles - Page 2
Though the production of chocolate truffles has been generally reserved for the wealthy, and these bite-sized treats do indeed appear delectable sitting row upon row in the display case of fine chocolate stores, the process of making creamy chocolate truffles is surprisingly simple. The key to creating chocolate truffles, of which professional chocolatiers have long been aware, is the ingredients. Though one may choose to splurge on the production (make your own chocolate truffles rather than investing in a small box of treasure from a gourmet chocolate store), one should never skimp on ingredients. The best chocolate truffles are made from fresh cream, quality chocolate (avoid cheap baking bars at all costs!), and real flavorings (for example, choose pure vanilla extract over imitation). Skimping on the ingredients for chocolate truffles will often end up with rather disappointing results - and after all, everyone enjoys the savory, sinfully delicious experience of eating a smooth, rich chocolate truffle.
The basic process for making chocolate truffles is the same, no matter what variation is created. The truffle starts with the ganache, which is made with quality chocolate (or another flavored creamy ingredient such as fruit yogurt) and either whole milk, whipped cream, or real butter. The ganache is refrigerated until firm, and then separated into balls which can be pinched and rolled from the mixture, and then dipped in melted milk chocolate and/or rolled in cocoa powder, sugar, nuts, or just about any sweet or salty coating material. Professional hand-rolled chocolate truffles often fetch the highest price tag in the chocolate market, so there is no need to worry that your truffles will be lower quality when not machine manufactured.
One important thing to remember when making chocolate truffles is the method you use to melt the chocolate, for both the ganache and the outer shell. Chocolate, particularly milk chocolate, should be chopped into fine pieces to facilitate easier melting. Also, one should never melt chocolate over direct heat. Chocolate is quite sensitive to temperature, and placing chocolate directly in a pan will nearly always cause it to burn, no matter how low you set the temperature. Stovetop melting for chocolate truffles should be done in a double boiler: two pots stacked atop each other, with the bottom pot containing water. As the water boils, the heat of the steam vapor gently melts the chocolate to achieve a smooth, creamy consistency. Modern chocolate truffle makers have also discovered it is possible to melt chocolate smoothly in a microwave. The secret to smooth microwave-melted chocolate is to heat for brief intervals (30 seconds, or less if your microwave uses a high wattage) and stir the chocolate in between each heating cycle.
