

Tasty Links!
Matcha Chocolate Truffles
White Chocolate Truffles
Dark Chocolate Truffle Cupcakes
The above are some delicious links, but feel free to post your own truffle recipes in the comments.
Vanilla Garlic is my nifty food blog that I tinker at with essays about life and food that I like to think are humorous or thoughtful. I also work as a freelance writer and a cookbook author. Whether I succeed at any of this debatable.
Vanilla Garlic All rights reserved © Blog Milk Powered by Blogger
I wonder how they get the cocoa powder to stay powdery. When I make truffles at home, the cocoa powder almost always 'soaks in' and I must continuously re-powder them. Hmmm. Any ideas?
ReplyDeleteI think they wait until the thin chocolate shell dries and the bring the whole theing to slightly below room temperature so the heat in your hands doesn't melt the shell and cause it to absorb the powder. Chocolate is very finicky.
ReplyDeleteI think they get the cocoa powder to stick and not "soak in" by chilling it quite well and bringing them into a standard room temperature room so the truffles "sweat" just a little. I think then they put them in a single, roomy layer in a deep pan with a fairly deep layer of cocoa in it and roll them around. Then I think they sift even more cocoa over them and let them come to room temp while resting in the cocoa. In a few hours they just give them a quick roll in the cocoa and package them.
ReplyDeleteThat's how I would do it, anyway.