"Alex Rast" wrote in message
...

This is 7:12. Not a good ratio. The ganache will be more of the
filling/frosting variety, very soft and never completely solid at room
temperature. You'd have a devil of a time rolling truffles out of it. For
8
oz chocolate, you should have 1/2 cup cream.


I think because my truffle recipe is not quite standard, it works very well
:-). The recipe I have calls for reducing the cream until most of the water
has evaporated. The final liquid:chocolate ratio is quite different than if
you look at the original quantities, and probably approaches 1:1. I've only
had problems with rolling when I've added other liquids (rum, for example).
I think I added too much because I was adding what one would add to a
standard recipe. I probably should have halved the additional liquid, since
I think I get about half the final product a standard recipe would give.

At one time I was going to do a taste test comparing the standard 1:1 ratio
with my recipe. However, after making 6 batches (1/2 batches, actually) for
this taste test, I'm all truffled out!

Thanks again for your help!

rona

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