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chocolate truffle question

post #1 of 4
5/10/07 at 7:11pm
Thread Starter 
Hi Everyone!
I am freezing my ganache balls for truffles. When I took them out to come to room temp before dipping they seem to have formed some droplets. Will this seize my dipping chocolate? What should I do?
Thanks
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post #2 of 4
5/11/07 at 3:59am
The answer is Yes.:suprise:

The solution has been discussed before, so if you don't succeed when you do a search, the short answer is to freeze them in an airtight container. When you remove them be sure that they have aclimatised (the temp inside the airtight container = room temp) before you remove them.

If all else fails you will need to remove the moisture using either a de-humidifying agent, a dryer, paper towel or another "home grown" solution.

Good luck.
Leading the global ban on cup and spoon measurements in recipes!
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post #3 of 4
5/11/07 at 7:16pm
Rather than freezing your ganache balls, try leaving them at cool room temperature for 12-24 hours. Unless you're using a very soft ganache, the exterior will dry and crust and then you can dip them.
Tammy's Tastings
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post #4 of 4
5/15/07 at 8:36pm
Thread Starter 
Thanks! This is the first forum I have ever joined...and duh..didn't realize there was a search within the forum!
I did take them out of the container probably too soon...always in a hurry!
I do use a soft ganache but will also try the air dry method.
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