|Belgian Callebaut Chocolate Slabs|
Start with a sturdy, hardwood cutting board. To break down the chocolate slabs, I use an ice carving tool, then chop the chunks with a 10" serrated French Knife into small pieces for tempering or making ganache. Ganache (the truffle filling) in its most basic form consists of chocolate and whipping cream, I also add liqueur...it becomes liquid decadence. Once completely cooled, the now solid ganache is portioned with a #100 scoop and formed into the truffle fillings, then allowed to cool and set overnight.
The dipping chocolate is 'tempered' (see 'Helpful Tips' on
|Tools of the Trade|
|Dark Choc. Ganache~White Tempered Choc.~Dipped Truffles|
The trays of dipped truffles sit at a cool room temperature until the chocolate is firm and then decorated using a piping bag and decorator tip. Once the chocolates are cooled and set, a cotton glove is used to handle them. This prevents any damage from the warmth of your hand or fingerprints on the finished chocolates.
In a few weeks I will have some photos of the finished product. Until then, I am working on a quick and easy Spooky Halloween treat.
Till next week, Bon Appetit!
Photos in my kitchen ~ by Sally Rae