Chocolate Truffles

• Chocolate truffles vs real black truffle mushroom.
  

What Chocolate To Use

• Any dark chocolate can be used for ganache, provided it contains no fats other than cocoa butter. Chocolate couverture is a high-quality chocolate characterized by a finer grind and a higher cocoa butter content than regular chocolate. These qualities give couverture a superior flavor and texture, making it the preferred choice for tempering and coating truffles, bonbons, and other fine confections. When tempering, approximately 1.5% additional melted cocoa butter may be added to the chocolate.
  

Chocolate Ganache

• Like mayonnaise, chocolate ganache is an emulsion, and its final texture depends on how it is made. Overheating can cause it to separate, but this can often be corrected using an immersion blender.

  Melt the chocolate and allow it to cool to approximately 104°F (40°C). Meanwhile, bring the heavy cream and honey to a boil. If using vanilla, infuse it in the cream at this stage. Remove the cream from heat and let it rest for about 5 minutes, until it cools to roughly 176°F (80°C). Pour one-third of the hot cream over the melted chocolate. Stir gently with a rubber spatula until the mixture is homogenous. Gradually add the remaining cream, stirring to incorporate fully. Once the ganache cools to 113°F (45°C), add the chilled butter and mix with an immersion blender. Then, blend in the alcohol. Avoid incorporating excess air during mixing. Tap the container firmly on the countertop to release any air bubbles. Cover the ganache with plastic wrap pressed directly onto its surface. Allow it to set at room temperature overnight before use.
  

Shaping Ganache into Truffles

• For portioning, the truffle ganache can be scooped or piped into individual units of about 12g (½ oz) each. Chill and roll them into balls.
  
• Alternatively, pipe the ganache into long logs approximately 1.2 inches (3.2 cm) in diameter. Refrigerate until firm, then cut into 12-15 grams small logs. Keep logs refrigerated.
  

To Enrobe The Truffles

• Truffles can be finished in one of two ways: they can simply be rolled in cocoa powder, or they can first be coated in a thin shell of tempered chocolate and then rolled in cocoa powder. This second method significantly enhances the experience by providing an incomparable delicate snap and a unique, sophisticated finish. Spread cocoa powder onto a tray lined with plastic wrap.

  Temper the chocolate with the addition of cocoa butter. Remove the ganache balls from the refrigerator 30 minutes before coating. Wearing disposable gloves, dip just half of a ball into the tempered chocolate, then quickly and lightly rub it to create a thin, even shell. Immediately transfer it to a bowl of cocoa powder, rolling it to coat fully. Shake off any excess. Try not to add cocoa powder into the tempered chocolate or it will thicken it up. Rewarm tempered chocolate every so often trying not to go over 34ºC.
  
• Once a few truffles have been coated in chocolate, immediately roll them in cocoa powder. Gently shake off the excess and transfer the finished truffles to a serving bowl.
  
• Do likewise with the small truffle logs. Once done, sieve powdered chocolate and save for later use.
  

Why Does Chocolate Shell Crack?

• Chocolate-shelled truffles may develop small cracks. This typically happens when the ganache center is too cold during enrobing. As truffles are meant to resemble wild mushrooms, slight imperfections are not a major concern. However, to prevent this issue entirely, the best method is to double-coat the truffles in tempered chocolate.

Storage

• Chocolate truffles are best served at approximately 61°F (16°C). They can be stored in the refrigerator for up to one month, or in the freezer for up to six months. Enjoy!