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Old 10-12-2005, 10:17 AM   #11
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Marm:

You gave me an idea with your Jacques Pepin recipe so I checked one of his cookbooks that I have. There is a similar set-up ther with dividing the filling into thirds and making different flavors. In one of his three choices, he sticks toothpicks into the centers and dips the centers into chocolate. Then he sticks the toothpick into a foam block until the coating sets. The instruction says you have to do this because if you put them onto a cookie sheet, they will flatten out.

That tells me that this recipe wouldn't work without the coating to hold the spherical shape. What do you think?

I agree that the ganache center and a roll in cocoa is what the truffle is supposed to be but that would call for a much firmer ganache than we made and that Jacques recipe suggests.
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Old 10-13-2005, 12:48 AM   #12
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I made truffles for a baking contest at my work and i won! i can give you my recipe if you would like. . just let me know. . . :)
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Old 10-13-2005, 12:41 PM   #13
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Quote:
Originally Posted by MochaBean04
I made truffles for a baking contest at my work and i won! i can give you my recipe if you would like. . just let me know. . . :)

Yes, please!
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Old 10-14-2005, 01:48 AM   #14
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sorry this took so long i was out all day today

1/2 cup heavy cream
1 tsp light corn syrup
2 tbsp butter
-mix ingredients untill butter is melted and mixture comes to a boil. remove from heat and add 8 oz of chocolate. gently swirl and leave alone for 5 minutes. after 5 minutes, stir untill well combined. pour in to a bowl and chill for 15 minutes and stir. stiring every 15 minutes for 45 minutes (so mixture can set, if you do not do this they will turn out "non workable") after mixture is set (you can tell when the chocolate is thick) spoon out by TBSP on to a pan (i use a melen baller) after chocolate is all gone put balls in to fridge for 5-10 minutes so balls are chilled a bit. Then roll in to melted chocolate and chill again untill outer chocolate is hard. sprinkle with cocoa powder or powdered sugar and enjoy :)

lol i was laughin through this whole recipe . . lol i typed from how i know how i do it. . not from the recipe so if anyting sounds confusing let me know. .
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Old 10-18-2005, 03:04 PM   #15
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First, prior to my question, MOCHABEAN, I want that picture on mine too... How & where did you find the Yankee logo, and how did you get it on the thing under your name?????

Now for the question, with truffles, I am making some for the holidays as part of my grab bag gifts, and don't know how long in advance I can make them... If you can keep them at room temp, why doesn't the cream inside go bad?
Can you freeze truffles until you want them?? I have put store bought ones in the freezer, which didn't last long, but, can you do that w/ homemade ones?
And, as long as we're talking about chocolate, I am getting some Ghirardelli chocolate sent to me, and I want to know if I can keep it in the freezer until I am ready to use it, or if I should store it in the ol ziplox like the baking chocolate I bought, **** florida bugs .

Thanks
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Old 10-18-2005, 03:45 PM   #16
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The truffle recipes I researched suggested refrigeration for up to two weeks. I don't know about freezing truffles. You can keep the Ghirardelli in the fridge for quite a while. No need to freeze. For that matter, if it's in an air conditioned environment, you probably could leave it in a cabinet.
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Old 10-18-2005, 04:27 PM   #17
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You know, Andy, I forgot all about the fridge, duh!

I considered keeping it in my pantry w/ the bakers chocolate, but given the fact it is a better quality chocolate, I wanted a better way to preserve it.
Thanks for the info.

B.
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Old 10-18-2005, 05:29 PM   #18
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i made a batch just recently and i put the extras in a cool whip container and put them in the freezer. the outher shell tates much bettter after been in there awhile. the longest i had them in there was a week and they tasted great. i kept them out on the cupboard and the outer shell melted cuz it was just chocolate. ..so i do recommend them in the freezer. .just not near anything smelly lol
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Old 10-18-2005, 05:44 PM   #19
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I have frozen truffles before and they were fine.I set them in between layers of paper towels and put them in a tight plastic container.
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Old 10-20-2005, 05:36 AM   #20
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Yankeefan - Where is your chocolate coming from, and how is it being shipped? You're in FLorida, right? All of the chocolate companies recommend NOT shipping chocolate in hot weather, as it'll melt. If a friend is shipping it, I'd recommend they put it in dry ice and overnight it to you.
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