I am not a professional pastry chef, but I have been trying to teach myself how to make artisan chocolates. Upon the recommendation from someone in this forum, I purchased the CIA Chocolate & Confections textbook, which has been extremely helpful. My biggest problem, which I have not been able to improve upon no matter how many batches of truffles I make (I've done about 15 so far), is that I can't keep the chocolate from pooling at the base of the truffle to form "feet" when I dip them. Following instruction from the textbook, I have tried to touch the truffle to the dipping chocolate to drain off as much of the excess as possible, but it doesn't seem to be doing much better than when I was just bringing the truffle up and down in the air quickly, or tapping it on the side of the bowl. Today I tried seeding the chocolate for an extra ten minutes (I'm using a revolation I machine), and maybe it helped a little bit, but there were still substantial feet on the truffles. Should I seed the chocolate for even longer? This happens with every type of chocolate I use, milk, dark, and white, and I have used a variety of the best quality couvertures--valrhona, callebeaut, guittard, etc. These are often not small puddles of chocolate...they are very unsightly. I am at my wits end, and I would appreciate any advice you professionals have to offer!!
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8/26/08 at 10:19pm