truffle question

[HawaiiChocolate]

I freeze truffle centers all the time-no coating. The slow thaw is the key as others have said.Otherwise you can make them all the way ahead and store them in something like a wine cooler where you can control humidity and moisture.Without that they still stay good for 2 weeks with no spoilage.

[InABox]

doesn't the ganash form a skin?

[aguynamedrobert]

Hum....no they do not form a skin...I'm thinking it has something to do with the water content on the outside(free water being low)...I would like to know the scientific reason for certain things forming skins and others not...must have to do with Congealing...and with proteins...hum...any science people in here?

Robert
www.chocolateguild.com

[m brown]

Form a skin, sure. However when handled properly ~ excessive wrapping, slow thawing, the skin formed should be barely noticable.

By the same token, you can roll your centers and not wrap them and within a short period of time at room temp they will form a most crusty and unforgiving skin. The nasty skin can form from evaporation of moisture during the thawing, too much cocoa or 10x while rolling, exposure to air, drastic changes in temperature or seperation within the ganach ~ unstable sugar leaching. (just made that term up, but think sugar bloom, fat bloom...)

Moral of the story, wrap your centers as you produce them, keep them dry but not too dry to keep the outer skin supple. (did I just say that?)

Ganach is a funny thing. Once you have made friends and treat it with proper respect, it can be very forgiving.

If you really have a problem, melt them down, strain and make a lovely sauce, icing, mousse or filling.

Unless seriously burned or contaminated, never waste the chocolate ganach!

[InABox]

I have a question. How manny of you add butter to the ganash to thickin it? How manny of you play with it bach and forth on a marble slabe and let it thiken on it's own?

[aguynamedrobert]

I never thicken ganache by spreading it on marble...and the butter is usually used for the fat in it...meaning it coats the ganache and makes the texture smoother...and for the shine as well...

Robert
www.chocolateguild.com

[felixe the dog]

[quote=InABox;148979] we didn't have time to temper chocolate. quote]

Why not, it only takes a couple of minutes using a microwave for a small batch, if it was a large batch it should have been planned?