at Fri, 07 Nov 2003 05:38:09 GMT in <13745-3FAB2FC1-68@storefull-
2134.public.lawson.webtv.net>, (Judy) wrote :
Minor, but important corrections:

>
>72% Truffles George Graham...
....
>Ingredients:
>
>1/2 L whipped cream

This would be *whipping* cream, not *whipped* cream. In other words, you
don't have to whip it before use, nor is using canned whipped cream
advisable. In the USA, also, results will be better using "heavy cream".
What's labelled as "whipping cream" usually has too little fat, making the
ganache very temperamental and prone to "break" (i.e. become grainy and
uneven)

>1 kg dark 72% chocolate
>20 g unsalted butter (optional)
>2 lb semi-sweet chocolates

This would be *chocolate*, not *chocolates*. You're not going to melt and
temper various kinds of small, bite-size, chocolate-covered confections
often found in boxed assortments. You use pure chocolate (this one is a
*lot* more obvious but somebody will make that mistake, you can count on
it.)

....

>1. Chop chocolate into small pieces and place into a clean, dry
>stainless bowl or container.

That would be the 72% chocolate.

....

>3. Scoop into small, bite size pieces and then roll in the palms of
>your hand to a round shape. (Put on gloves and roll each ball, after
>you've dipped your hand, into the tempered chocolate).

The tempered chocolate referred to will be the semi-sweet. It's actually
better to dip your hands in cocoa, not in chocolate - MUCH easier to roll.

See below on how to temper.

>Proceed to finish (by drizzling) with tempered semi-sweet chocolate.

Tempered semi-sweet chocolate means that you melt the chocolate, then pour
about 1/2 to 3/4 out on a marble or other smooth, porous slab, then spade
it around with a metal spatula until it just starts to solidify. Then
scrape it quickly back into the rest of the chocolate and stir until smooth
and remelted. There are also machines that can do this with somewhat less
work.

--
Alex Rast

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