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Old 10-20-2005, 03:14 PM   #21
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Well, Marmalady, haven;t figured out how to quote quite yet, but in answer to your question, he shipped it from Seattle, and I got the package yesterday. The white chocolate did melt a bit where it was next to the bottom of the box, and so did the milk chocolate. The dark didn't melt too bad. So, what I did when I opened the box of goodies, ( I was so giddy to get my packages I could barely stand it!!!) Anyhow, I immediately put the chocolate in a ziplox bag & into the fridge. They firmed up, and all looked fine this AM.

But now that you ask, I wonder what effect the melting had on the integrity of the chocolate????
Anyhow, that is what happened, marmalady.

B.
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Old 10-21-2005, 07:01 AM   #22
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Good! I'm glad you didn't get the gooey, soggy mess I got one time!


If it just melted a little around the edges, it shouldn't be a problem. If you notice it's bloomed, or looks dry when you go to use it, I'd shave off those ends; they won't melt as smoothly.
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Old 10-21-2005, 10:33 PM   #23
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When I read the recipe...I immediately thought...too much Karo syrup...this is my Classic Truffles recipe...


1 cup heavy cream
1 1/4 lb. semisweet chocolate, finely chopped
1/4 cup butter, softened
1 cup dutch process cocoa powder, sifted

Line an 8x8 pan with a piece of parchment paper, let paper extend over the edge.
Pour cream into heavy sauce pan and bring to a full boil over medium heat.
Remove from heat and slowly whisk in chopped chocolate and butter until melted.
Pout into prepared pan or to speed process, transfer mixture to a large bowl; referigate, stirring every five minutes until cooled, but, not cold then pour into the prepared pan.
Chill mixture.
Remove truffle mixture from pan carefully pulling up the edges of the paper.
Put on a large work surface.
Using a long sharp knife dipped in hot water and dried, cut into 1 inch squares.
Chill until ready to roll, covered up to one week.
Truffles can be rolled in cocoa, nuts, jimmies -- your choice. Place in candy papers and referigerate. Serve at room temperature. Truffles may be stored in tight containers up to a week at a cool temperatures.

These are delicious...Enjoy!!
I have additional recipes for Coconut truffles, Irish Cream truffles, Hazelnut (my favorite), Grand Marnier, and Candy Cane...
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Old 10-21-2005, 11:02 PM   #24
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Time for an update. SO and I (mostly SO) made the Jacques Pepin recipe I found in his Complete Techniques book. (thanks, for the tip, marm)

The twist to this recipe is that it contains egg yolks. The filling is:

12 Oz. bittersweet choc.
4 egg yolks
2/3 stick of butter

We made three different flavors - raspberry dipped in chocolate, rum rolled in chopped nuts and frangelico rolled in cocoa powder.

They were firm and held their shape. BUT, using the recipe amounts for flavors, the taste of the flavoring was kind of weak, barely perceptible in some cases. I hesitate to add larger quantities as that might make the truffles softer and I'd be back to the original problem.

I'm thinking I should look for some extracts or syrups for the flavors I want to make and try that. Extracts or syrups would provide more flavor for a volume of liquid.

Any thoughts??


BTW: There are none left.
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Old 10-22-2005, 09:42 PM   #25
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Andy M.,

You need to find Loran oils that come in many, many different flavors. They are very potent and will add the flavor that you are looking for...You will need to use just a few drops of these oils...I am sure that you could "google" them and buy on line or go to your favorite cake/candy making store and I am sure they will have them there...
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Old 10-22-2005, 10:21 PM   #26
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Thanks, Lyn. I'll check it out.
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Old 11-12-2005, 12:26 AM   #27
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wow all these recipes look great. i want to make truffles for the holiday season for my co-workers, but i dont know which recipe to make! they all look so good! Lyn i definitely want to pick up some of those oils you speak of. is it possible to make a few different flavored truffles in one batch? does that make sense? i've never made anything like this before.
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Old 11-12-2005, 07:12 AM   #28
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lyn - I'd never seen a truffle recipe made with cocoa instead of chocolate - will definitely have to try that! TY!
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Old 11-12-2005, 10:29 PM   #29
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Quote:
Originally Posted by bluespanishsky
...is it possible to make a few different flavored truffles in one batch? does that make sense? i've never made anything like this before.
You start by making the basic ganache for the center of the truffles then you can separate it into 2 or 3 containers and flavor each differently. Then shape them and roll in cocoa or dip in chocolate, etc.
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Old 11-27-2005, 09:22 PM   #30
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Quote:
Originally Posted by Andy M.
You start by making the basic ganache for the center of the truffles then you can separate it into 2 or 3 containers and flavor each differently. Then shape them and roll in cocoa or dip in chocolate, etc.
fantastic.thank you. i plan on giving them a try soon.
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