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Dipping truffles to make a chocolate shell ... do you need to temper the chocolate?

post #1 of 4
Thread Starter 

I was recently looking at a recipe for "Foie Gras Rocher" at chefsteps (http://www.chefsteps.com/activities/foie-gras-rocher), and I noticed that they heat the chocolate to 55C before dipping the ganache in the chocolate.

 

I was under the impression that you should temper chocolate before dipping. Is this not necessary? Going through the process of tempering the dipping chocolate is one of the more tedious steps of making my own chocolate truffles, and now I am wondering how necessary it is. Also, chocolate at 32C (the point around which the good type V crystals start to melt) is very viscous which also makes getting a thin even shell a little trickier.

 

I suppose I could just try 55C chocolate, but rather than ruining a batch of truffles, I though I'd see if anyone had any advice.

 

Thanks!

post #2 of 4
I am nowhere near a chocolate expert so cannot weigh in on the temps or crystals however noticed the truffles are to be rolled in nuts.
Tempering is mainly for appearance sake right?
Since the nuts are covering the outer shell wouldn't the tempering just be an unnecessary step?

mimi
post #3 of 4
Thread Starter 

Mimi ... thanks for the reply. Tempering is actually for more than just appearance. It also affects the texture and the feel in your mouth. Bloomed chocolate really does not taste as good as well tempered chocolate.

post #4 of 4
Thanks for explaining.
I am now curious why the recipe developer would risk ruining such a spendy treat ?
Does the torch trick just before the chopped nut garnish change things?

mimi
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