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Making truffles, ganache, coulis,

post #1 of 3
Thread Starter 
any advice on making truffles for me? I'm 16 years old and I absolutely love cooking and baking! Now this was my first time making a truffle, originally I thought I completely failed due to the consistency of my ganache. It had been a tad bit to thin. But I I attempted to fix this by mixing in more melted chocolate. Eventually I after putting it in the freezer for 15 min it had been thick enough to work with...seeing as I am a true armature any advice from an experienced chef ,pastry chef ... Well just about any one who has additional information for me I would greatly appreciate it!
Advice on:
***Truffles
*Coulis,
**How to thicken a coulis properly.
*Garnishing
*Pastry sauces
-Carmel sauce
-coulis
-Gastriques
... Anything?
I'm planning on making about 120 truffles for Christmas and I would like to use a free and red coulis that would have a great flavor combination... I was thinking kiwi and strawberry?

I had tried rolling truffles I in coco powder but did not like my end product...
post #2 of 3

youtube has scads of tutorials just there for the taking so take advantage of the info.

Other than that, the best advice I can give is to work with the very best ingredients you can afford and continue to practice!

Also, if you come across a recipe that doesn't work out, repeat it only one time then find another.

Bad recipes are more common than one would think and IMO just not worth the $$ of ingredients invested to get it right.

 

Welcome to CT!

 

mimi

post #3 of 3
Thread Starter 
Thank you!!
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