I want to make choclate truffles ,and I have a 740 gr of condensed milk.Does anybody know how much to add choclate to it?
Thanks a lot,
I never used condensed milk but cream instead to make the ganache for truffle but I believe condensed milk is perfect for this job.
You need approx. the same amount (weight) chocolate.
Easiest way is to cut the chocolate in quite small pieces or to use pellets or callets as Callebaut names their chocolate pellets. Put the cut chocolate in a bowl. Bring the condensed milk to a boil and pour it over the chocolate. Stir gently until it all comes together into a smooth ganache.
You can add a flavor to your ganache by adding a little instant coffee powder to your liquid first. Other possibilities; add a dash of brandy or whiskey , or sweet liqueur like cherry brandy or amaretto or frangelico etc.... Also possible but not frequent in truffles; grated lime zeste, fruitjuices.
Note; it's a good idea to refrigerate the ganache mass, then when set, form your ganache into truffles (balls or cylinders) and to freeze them, then plunge in melted chocolate one by one (use a bain-marie). Fish them out with a fork and roll in a deep plate or tray filled with small chocolate chips while the outer chocolate is still soft.
Make your own chocolate chips; take a bloc of chocolate, lay it on your counter against your belly, take a large knife and scrape the edge of the knife perpendicular over the chocolate towards your belly.
This is how we love our truffles in Belgium, chocolate country par excellence even if I say so.