Thread: powdered sugar
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Conny
 
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Default powdered sugar

Alex Rast wrote:

> 0.5 lb = 227 g.
>
> Typically, butter has 80% fat. Thus, 227 g butter + 227 g 35% cream = 452 g
> total dairy, at 57.5 % fat. Roughly, this is equivalent to clotted cream.
>
> It's not clear what percentage of sugar the chocolate has. If the 500g
> chocolate is unsweetened, then the equivalent amount of sweetened chocolate
> would be 727 g of 68.8 % bittersweet chocolate. Since sugar contains no
> fat, and unsweetened chocolate has about 50% fat, the approximate fat
> percentage would be 34.4 %. This is a lower-cocoa-butter chocolate, similar
> to El Rey's "Gran Saman". In that situation, this would be close to 1.6 : 1
> proportions of 70% bittersweet and clotted cream to make a ganache.
>
> That wouldn't be a bad effort, although it would be undoubtedly slightly
> greasy, owing to the high milkfat percentage and lower cocoa butter
> percentage. It would be rather soft, for similar reasons, and because the
> total amount of chocolate is somewhat less than the "classic" 2:1 ratio.
>
> >
> > In a pan with thick bottom, bring cream and butter
> > slowly to the boil
> >and add the sugar
> > (donut be in a hurry with this).
> > Cool cream to room temperature.
> > Stir butter to a cream and add slowly to the cream and
> > sugar. DO NOT
> >WHIP.

>
> My guess is that the recipe at this point wants you to add the chocolate,
> after melting it - i.e. that "stir butter to a cream" means "melt chocolate
> and stir to a creamy consistency". This would make more sense in light of
> the previous instructions.
>
> > Put the mix into a pastry bag and make little balls on a
> > baking sheet
> >with baking paper.
> > Cool the balls on the sheet in a freezer for about 30
> > min. Cover at this stage the balls with white or regular
> > chocolate
> >confiture.

>
> I assume the word you're looking for is "couverture".
>
> ...
>
> As written, the recipe is somewhat confusing. Is it supposed to create
> buttery, cream centers with no chocolate in them, surrounded with a hard
> chocolate "shell"? Or is it supposed to be creamy, chocolatey centers
> coated with the same shell? The first would really be chocolate-covered
> clotted cream frosting. The second is true chocolate truffles, albeit with
> the shell.
>
> If you're trying to create chocolate truffles, then based on the analysis I
> outlined above, a classic-technique 2:1 ganache would work just as well if
> not better for fewer steps and less hassle. Get some high-quality 70%
> bittersweet couverture, and some 40% fat heavy cream. Use twice as much
> chocolate as cream. Grate or chop the chocolate finely. Scald the cream,
> and pour it, still hot, right over the grated/chopped chocolate. Stir
> gently with a spatula until well-blended. Cool. You can then chill for
> centers, if making truffles with a hard shell, or roll in cocoa, if you
> prefer the classic presentation.
>
> If you really do want a white, cream center, it might be worth seeking out
> clotted cream which will help you avoid mixing butter and whipping cream.
> Instead of using powdered sugar, I might suggest using the candy-making
> method: dissolve some ordinary sugar in a bit of water, bring to the soft-
> ball stage, then pour carefully into the cream. You seem to have a very
> unusual recipe - I'm not quite sure what the objective of it was, but it
> does seem to me that it takes a rather roundabout route to achieve results
> you can get using other, more practical methods (more practical in the
> sense that they don't require you to track down esoteric ingredients)
> --
> Alex Rast
>
> (remove d., .7, not, and .NOSPAM to reply)


Hi Alex;

This is not the first time we converse about truffles. I knew, when I saw your name,
that it was familiar to me.
Sure enough, I think it was December 1997, you advised about making chocolate
truffles. I made them and they were delicious!!!!
Now on to the cream truffles.
They are a white , soft center, in a jacket of either white or regular chocolate. Of
course they melt in the mouth. I translated the recipe from the Dutch language, and
yes I meant "couverture" instead of the (jam confiture) Sorry about that. In my haste
to translate and find a solution, I boo-booed.
I'm not sure if I can find "clotted cream" here, but I think I have a recipe how to
make it. other than the aforementioned recipe. I have all ingredients, (Belgian
chocolate for the outer jacket) and I will as per your advise, melt the sugar in the
water and cook it to a syrup. I wonder if I could instead of making the syrup, use
white syrup from the bottle?
And do away with looking for powdered sugar w/o corn starch.
Thanks so much for your tips and explanations.
I will keep you posted about the results.
Happy New Year to you and the group!!
Conny

--
Conny - Sonora - CA - USA