at Fri, 17 Oct 2003 12:43:20 GMT in
, (Rona
Yuthasastrakosol) wrote :

"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.

Kind of like using clotted cream for truffles. It wouldn't be exactly the
same, but I think the idea of the recipe is to make the cream be, when
cooled, a fudge-like consistency. I can agree that this would make for a
pretty decadent truffle. It would also minimize the risk of the ganache
"breaking" because there was too much liquid. One of these days, I'll have
to try the idea and see what the result was like. The negative that I could
see is that cream, condensed for that long, acquires a very distinct
"cooked" flavour to it. Milk is similar in this behaviour. Now, many
desserts that call for heavily condensed milk rely on this change in taste,
but in truffles I think it might cause it to taste slightly "off". I would
NOT recommend this procedure for milk or white truffles, where the cooked
taste would really stand out.

At one time I was going to do a taste test comparing the standard 1:1
ratio with my recipe.

1:1 is NOT standard for truffles. 1:1 is standard for filling and frosting.
2:1 (chocolate:cream) is standard for truffles.

However, after making 6 batches (1/2 batches,
actually) for this taste test, I'm all truffled out!

Is this actually possible? I guess you can't be that much of a chocoholic
:-)

--
Alex Rast

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