Senin, 14 Maret 2011

Truffle tricks

Turn out perfect truffles every time with these easy tips.
Melting the chocolate
  • Microwave chocolate if you prefer - melt in a microwave-safe bowl on Medium/500watts/50%, stirring every minute.
  • Stir chocolate with a metal spoon - wooden and plastic spoons retain moisture, causing chocolate to seize (harden and go lumpy).
Rolling your truffles
  • Use a measuring spoon to scoop out 2 level teaspoons of mixture so the truffles are all the same size.
Coating your truffles
  • Divide truffles into batches for dipping and keep them in the fridge until you need them so they stay as firm as possible.
  • Use a truffle dipper, also called a dipping swirl, for easy dipping and a swirled finish.
  • Tap the fork or truffle dipper on the side of the bowl up to 10 times after dipping the truffle. This allows excess chocolate to drip off so you achieve a thin, even coating.
  • Keep the melted chocolate for the coating over the saucepan of hot water while you work. If you don't, you may not be able to dip all the truffles before the chocolate thickens and hardens.
 Finishing your truffles
  • Allow truffles to set after dipping. Don't worry if there's still excess chocolate on the base. Once they've set, it's easy to snap it off.
  • Make your truffles at least a day before you plan to eat them or give them as a gift. This allows the flavours to develop and the chocolate to set completely.
  • Store in an airtight container in the fridge for up to two weeks.
  • Tie a truffle dipper to your truffle box as an added gift. Find them in kitchenware stores.

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