On Dec 11, 8:04*pm, "Janet" > wrote:
> Goomba wrote:
> > Janet wrote:
> >> Goomba wrote:
> >>> Jean B. wrote:
>
> >>>> Although not addressed to me, thank you! *It seems every year, I
> >>>> ponder this anew, comparing many recipes. *I figure YOU know!!!!
> >>> Jean, you need to google up Kay Hartman's Truffle recipes. She was
> >>> the RFC Truffle Goddess and was famous for them. I'm hoping to make
> >>> some for gifts this year also... assuming I can get my act together
> >>> for it? LOL
>
> >> I found a couple of her recipes, and I would not recommend using the
> >> method or the proportions given. *But to each his own.
>
> > Really? Why? What do you find off about her proportions or method?
> > Every time I've made them they were wonderful!
>
> Well, the recipes I found were a couple of variations on a single theme.
> They called for 1 3/4 lbs of chocolate (type not specified) and 1 cup cream.
> I feel that 6 oz heavy cream per pound of chocolate is the best proportion,
> so I would use more cream. I also like to add a pinch of salt and a small
> quantity of invert sugar. I usually use a combination of two chocolates, and
> not Callebaut, which is what this recipe mentioned, which I find to be
> rather bland.
>
> Then, she says to spin the chocolate in a food processor and add the cream
> in the processor. Although you can certainly do this--and it is more common
> with thinner ganaches that are to be poured over a cake, I'd suggest pouring
> the cream over the finely chopped chocolate, waiting a few minutes, then
> stirring from the center of the bowl to emulsify.
>
> The recipe then said to refrigerate the ganache. I actually beat a quantity
> of unsalted, softened butter in when the ganache has reached room
> temperature but not set, plus any liqueurs (spices having been infused and
> strained out at an earlier stage). Then I let it set up overnight at cool
> room temperature. The recipe I saw suggested 1/4 *cup orange liqueur for the
> 1 3/4 lb chocolate. I don't think that's enough. (I also use some other
> ingredients in orange ganache.)
>
> She then says to form the truffles and roll in cocoa. I form the truffles,
> undercoat with a thin layer of tempered couverture, and dip in tempered
> couverture, garnishing as appropriate.
>
> Her recipe was very basic, aimed at someone who didn't want to get technical
> or temper chocolate. As long as you use decent chocolate they are going to
> be okay, but not have the flavor, mouthfeel, or staying power I would look
> for in an outstanding truffle.
>
> Of course, most commerical "truffles" are *really molded chocolates, the
> product of severe corner-cutting on ingredients and method, and not worth
> eating, IMHO.

I used 3# of chopped chocolate (Herhsey's Special Dark) and 1 cup
cream, 1/3 scant cup bourbon.

It made a fantastic ganache and it's setting in the freezer now. It's
gonna be great!

John Kuthe...