ChefSecret #6—Page 210 - "Hot Hands"
Welcome to the Chocolate Studio. I’m Ed Engoron, the ChocolateDoctor, author of Choclatique and the co-founder of the chocolate company of the same name.
Making truffles is really easy especially if you’re starting with one of my building block ganaches. They require very few ingredients and are easy to make, but if you have hot hands or reside in a warm weather area, making truffles can be a bit messy and harder to do.
Prepare the Dark Chocolate Ganache Truffles per the recipe. Using a melon baller, scoop the chocolate ganache onto a baking sheet lined with parchment paper, and place it in the refrigerator for 30 minutes. Meanwhile place the cocoa powder, nuts, and toasted coconut in separate dishes and set aside. Use powder-free vinyl or latex gloves and soak your gloved hands in a bowl of cold water with an ice cube or two. Dry your gloved-hands well.
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your chilled hands. Then place the truffle into the dish of the cocoa powder, nuts or coconut. Move the truffle around to coat; leave the truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the truffles in the cocoa or other coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Re-soak your hand in cold water if necessary and repeat until all truffles are coated.
Allow the coated truffles to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature; however, they will melt in hot conditions or in hot hands.
On our Choclatique website you’ll be able to source all of our fine chocolate and baking ingredients for making any of the recipes in Choclatique. I hope you will become a regular visitor for chocolate information, great Choclatique recipes and products and sharing your chocolaty adventures and experiences with us. Thanks for scanning in.