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The very easy Chocolate Truffles - Page 2

post #31 of 39

Read my post at the begining of the thread, post #5.  In that post I gave you the information on how to freeze and refrigerate truffles without any condensation issues.


Chocolate will only be "in temper" at 32 celcius, colder than this and it is like peanut butter to work with, hotter than this and you will get grey and white streaking--guaranteed.


What's all the fuss about the thermomter?  You have one in your medicine cabinet,  or any drugstore will have one for a few bucks.

...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
post #32 of 39
Thread Starter 

Thank you so much for that tip sir!


Anyway, I had a soft opening and received a small amount of orders but that's enough to put a smile on me and my partner's face :)


Thank you all so much!




Yeah, if you're wondering. 'Sikulate' (pronounced as 'sikula-te) is what the old settlers here (a mix of Spanish, native Filipino, and Chinese) call them. We had a little problem. Some people keep calling them "siku-late" since we are mostly an english speaking country. And to them, it sounds weird. Can someone here write on how I can pronounce 'sikula-te', you know. With all the punctuations and stuff. I am not well educated of this especially when it comes to our local language (hmmm, weird)


Another thing. The masses know only 2 kinds of chocolate (3, if you include white) and that's milk and dark. So I wanna know, what's the 'bitterest' chocolate among these: Darksweet, Bittersweet, Semi-sweet?


One last thing! They have a good quality sugarfree chocolate here that's unsweetened by anything. I used to add splenda to it for my personal consumption but I now, I want to try Maltilol since splenda has a lot of likers and haters but maltilol is 'generally for baking' as the store staff told me. So my question is, can I add maltilol to my ganache and still give it a good consistency? Will it even blend at all? Won't the chocolate separate? The store staff told me that "You can't add it since it's not oil-based" and that's kinda weird since I added milk to my ganache experiment back then. What about maltilol directly to my melted chocolate? WIll it still harden and give my ganache centers a hard shell?


Sorry for the barrage of questions. All your replies wont be wasted. Thank you guys!!! :D

post #33 of 39

RRMJ, as long as the name isn't offending, never mind. People will get used to it but it takes a while. You could however have used Sikolate to get it a bit closer to chocolate. But, give it some time. You will notice that people will always have remarks on anything you do. Let them, when you're trying to always meet their demands on every remark, people will drive you utterly crazy. BTW, nice logo.


And the bitterest chocolate is the one with the highest cacao content; 70-80% cacao content will make a delicious bitter chocolate. Mostly appreciated in Europe, a little less in the US where people seem to appreciate more sugar in their chocolate.

post #34 of 39

As Chris says, go for a 70-80 % chocolate.  The whole "Semi-sweet/bittersweet " schtick is pure B.S., as one U.S. mnfcr will label their stuff as semi-sweet and the other "bittersweet". 


For me, when I see any  Chocolate with the words "bittersweet" etc on it, I run away from it as fast as an, um, "Nigerian Investement scheme".


The percentages (70%, 80%, etc.) refer to the amount of cocoa content in the chocolate, the balance (30%, 20%) is the amount of sugar.  This is a pretty good indication of how sweet the chocoalte is. 

...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
post #35 of 39
Thread Starter 

Thank you! I will look for percentages now on.


Now, the truffles i'm starting to sell in a small scale gets quite a good impression among the folks we've sold them to. Here are a few images :)






Another question. What is the perfect temperature of compound coating chocolate for it to have the perfect consistency? and when I'm dipping, how can I keep it at that temperature?

post #36 of 39

Should say on the package.  In all my 30 years in the bus., I never really worked with the stuff--even in Singapore where temps are on average of 35 C and humidity 90%.


I run away screaming from compound chocolate.  The cocoa butter has been replaced with another fat.  It has a greasy/waxy mouthfeel and not so great on the flavour either.


Look, a truly great artist is great becasue he/she has mastered all the techniques in that particualr field.  Master the technique of tempering real chocolate (a.k.a. "Couverture") and,

1) you'll never have fears of it,


2) it allows your creativity to come out.

...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
post #37 of 39

Crikey!  How'd you manage to make those look so damn good?!  I just tried for my first time to make truffles last night and it was horrible. 


Literally, the only thing I can taste is cream cheese and nothing else!  Also, after I dipped them and placed them on a the wax-paper covered baking sheet, they were flat on the bottom instead of a round shape. This is what I did:


Crush 9 of the cookies to fine crumbs via rolling pin & ziplock & then blender such as magic bullet; reserve for later use.  Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended.


Chill this cookie/cream cheese mixture in fridge/freezer for 10 - 30min.


Shape into small sized balls (they get bigger when dipped). You can use a teaspoon to measure first ball.


Chill the balls in fridge/freezer for 10min – 1hr.  


Dip the balls into melted chocolate.  Fish them out with 2 spoons. 

-        Place the ball on the spoon and use the 2nd spoon the pour the chocolate. Then pass the ball to the other spoon. This will keep the ball from falling apart.


Roll the freshly dipped balls in mixture. (crushed oreo cookies, cocoa powder)


Chill the truffles on waxed-paper covered baking sheet for another 20 – 30min then leave in fridge until ready to eat.


After I dipped them in melted chocolate (maybe chocolate too hot?) some of them broke apart and melted when they came in contact with the chocolate.


Yuck.  Where'd I go wrong?!  Maybe I should have tried a more classic truffle for my first time.

post #38 of 39


Originally Posted by French Fries View Post
But keep in mind most of those big Swiss names actually make their dark chocolate in France - or well, to be more detailed, they make some dark chocolate in France, and some dark chocolate in Switzerland.
Originally Posted by foodpump View Post

Mmmm....  Lindt still makes it's couvertue in Kilchberg--just outside of Zurich, and in Berne.  


Originally Posted by French Fries View Post

I can't tell you exactly how or where Lindt makes their chocolate, but what I can tell you is that their "Made in France" dark chocolate does not taste the same as their "Made in Switzerland" dark chocolate. Maybe it all comes from the same source but the manufacturing processes and recipes are adapted to the taste of the country, that I'm not sure. But personally I find the Lindt that is "Made in France" to be of superior quality to the one "Made in Switzerland". 


Originally Posted by foodpump View Post




O.K., I told you where all Lindt couverture is made.


What would I know about chocolate?


Foodpump, I never mentioned anything regarding where their couverture is made. I was talking about their 'made in France' chocolate vs their 'made in Switzerland' chocolate. You seem to know more than I do about chocolate, but like I said, I don't know how or where the chocolate is made, I just know what I'm reading on the package. 


I was at Zurich's airport (in Switzerland) last week and looked at the Lindt tablets. ALL their milk chocolates said "Made by Lindt-Sprungli, Switzerland", while ALL their dark chocolates said "Made by Lindt-Sprungli, France". 


So according to what you're saying, my guess is Lindt makes their couverture in Switzerland, ships it to France to turn it into their dark chocolate tablets, then ships the dark chocolate tablets back to Switzerland for retail. Interesting!

Edited by French Fries - 8/21/11 at 3:00pm
post #39 of 39

FWIW I looked up more chocolates in a supermarket while in France, and it turns out that Lindt chocolates available in France are made either in France, in Switzerland, or in Germany. All dark chocolate is made in France, most milk chocolate is made in Switzerland, some is made in France, and some in Germany.

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