"Alex Rast" wrote in message
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snip

BTW, if you're making semisweet truffles, a mildly Dutched cocoa is a
better bet. If you're making white chocolate truffles (don't knock them -
with El Rey chocolate they're actually really good), use non-instant milk
powder, preferably full-fat. If you're making milk chocolate truffles,
blend half cocoa, half non-instant powdered milk.

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Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

Thanks so much for the truffle coating primer! I am especially grateful for
the different coatings for different chocolates. I have always just used
whatever cocoa I've had on-hand and did not even think to use different
coatings. I've never tried making white chocolate truffles but recently
read one should use 3:1 ratio of chocolate to cream in that case. Would you
agree with that? I also read one should use 2:1 for dark chocolate and
2.5:1 for milk chocolate. I had never heard of using different ratios
according to the type of chocolate. But then, my recipe only calls for 7 oz
dark chocolate to 1.5 cups heavy cream so I'm not sure what ratios I would
use for other chocolates.

I think I can probably find Ghirardelli in my city but there's slim to no
chance of finding the others. It's difficult to find any kind of premium
chocolate because people in my area a) don't care much for quality and b)
aren't willing to pay higher prices for better quality. Most are quite
satisfied with Baker's chocolate. I do have a couple of Bernard Callebaut
stores nearby so maybe I'll drop by to see if they sell cocoa. I usually
use BC chocolate to make truffles since it's the best quality I can find
here.

Thanks again!

rona


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