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Old 11-22-2004, 11:01 PM   #1
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QUESTION about TRUFFLES please read

I am trying to make truffles. I got the middle part done and it tastes awesome! but whenit comes to melting the chocolate it doesnt work. it turns in to a big blob. i do use a double brolier and its not working for me. please help

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Old 11-22-2004, 11:04 PM   #2
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Make sure the water in the bottom of the double boiler is barely simmering, and you mix the chocolate frequently with a wire whisk until melted and smooth. What kind of chocolate are you using?
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Old 11-22-2004, 11:19 PM   #3
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Question about Truffles please read

i use ghirardelli chips. is there something else i should use?
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Old 11-22-2004, 11:38 PM   #4
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Although chocolate chips melt much slower than bar chocolate, they shouldn't be a "big blob" as you described, especially if you use a wire whisk to smooth them out. But in general, it's not a good idea to use chips for melting - they have an added ingredient which help them maintain their shape, and therefore, are more difficult to melt. I suggest using bar chocolate and chopping it. I don't know what your recipe calls for, semi-sweet or bittersweet, but you can buy either in 4 oz Ghirardelli bars.
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Old 11-22-2004, 11:50 PM   #5
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Is the problem that it just doesn't melt or does it melt and then turn into a blob?

The proper way to do it is to heat the cream until it's simmering, then pour it over finely chopped chocolate. The heat from the hot cream melts the chocolate. The finer you chop the chocolate, the quicker the chocolate will melt. Mix it gently with a whisk. Try not to mix in any air.

I think you need to go with bar chocolate or chocolate pistols (discs) that are designed for melting. I never liked using chocolate chips for anything but sprinkling into or over something where you want the chips to stay chip shaped even after baking.
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Old 11-23-2004, 12:37 AM   #6
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Too much heat firms the chocolate into a ball. As was stated above, lower the heat in the bottom boiler. Also, if the chocolate becomes too thick, add a bit of water. This will instantaneously harden the chocolate as it lowers the temperature. But as it heats up, the chocolate will become more smooth and runny. I've had no problem with chocolate chips, but do agree that bar chocolate is easier to work with.

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Old 11-23-2004, 02:08 AM   #7
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question about truffles please read

the problem is that it melts a little and then just turns into a blob. I boil the water then put it on low to melt the chocolate..
i wasted the bag of chips i got today. lol i wish i knoew bar chocolate was easier to use. thats for the advice. Im gonna have to pick up a bar before i give them away lol

thanks again

melissa
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Old 11-23-2004, 03:40 AM   #8
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You all sure have a different way of making truffles from what I do. Why do you melt the chocolate in a double boiler first?
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Old 11-23-2004, 03:47 AM   #9
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Quote:
Originally Posted by Psiguyy
You all sure have a different way of making truffles from what I do. Why do you melt the chocolate in a double boiler first?
Why not? I find it a much better way to melt chocolate, rather than by pouring hot cream over it. Sometimes the hot cream doesn't melt the chocolate thoroughly and leaves small lumps, but with a double boiler, you are assured of completely melted chocolate. Either way, it's entirely up to the individual. I prefer the double boiler method.
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Old 11-23-2004, 04:09 AM   #10
 
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I had this happen a couple of times. My problem was using the cheaper Compounded chocolate against proper cooking chocolate or normal eating chocolate.
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