On Dec 7, 10:53*am, John Kuthe > wrote:
> On Dec 7, 11:12*am, merryb > wrote:
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> > On Dec 6, 7:03*pm, John Kuthe > wrote:
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> > >http://oi53.tinypic.com/20hmyc7.jpg
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> > > Got 164 of them out of 2 lbs of white chocolate! I was kinda surprised
> > > I got that many, but I did. Thought I was gonna have to make another
> > > batch.
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> > > Here's my recipe. I kinda modified a recipe I found on the MyRecipes
> > > website:
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> > > 2 lbs white chocolate
> > > 1 cup eggnog
> > > 1/2 cup dark rum
> > > 1 cup powdered sugar (at the recommendation of MyRecipies)
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> > > First, I reduced the dark rum (I used Myers) by about 1/2 to reduce
> > > the amount of liquid I was putting in (not to remove the alcohol, but
> > > it probably did). Then I added the eggnog and brought the mixture up
> > > to a boil then dumped in the white chocolate and p-sugar and mixed
> > > well.
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> > > It was more watery than I'm used to with other ganaches I make, and I
> > > poured it onto a plastic lined baking sheet and refrigerated. Still
> > > pretty soft so I put it in the freezer overnight. That was workable
> > > but I had to keep it refrigerated and cut it into strips outside where
> > > it's cold (32F and dropping!) which I them brought inside one at a
> > > time and cut into piece size pieces, quickly form into a ball and dip
> > > in white chocolate compound coating (**** you Bryan, YOU deal with the
> > > "real" chocolate for enrobing when you make almost 200 pieces of 8
> > > different kinds of Christmas Candy!!) I sprinkled a little nutmeg on
> > > each piece immediately after dipping, and they eat just like a sip of
> > > eggnog, with the nutmeg sprinkled on top, only sweeter which is OK
> > > because they are candy!
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> > > I have now entered the world of white chocolate after 25 years of
> > > making Christmas Candy! :-)
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> > > John Kuthe...
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> > All that work and you're using compound coating? Real white chocolate
> > is nasty in my book, and I would think the white coating would have a
> > weird chemical taste...I think you'd be better off using tempered
> > chocolate since you are putting so much into this.
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> The cost difference is significant. Plus the trouble of enrobing with
> "real" chocolate. I do it with my Chocolate Covered Cherries by slowly
> heating the "real" chocolate so as to not break the temper. And I keep
> quoting "real" chocolate because the only really significant
> difference between "real" chocolate and compound coating is the fat,
> not the cocoa, The cocoa is real chocolate.
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> Of course white chocolate contains no cocoa, which is why some say
> it's not really chocolate. And I've been one of those for a long time
> too. But I've come over to the "white side"! I made a ganache with
> real dark chocolate and eggnog and I could not taste the eggnog! So I
> got some "real" white chocolate, made a ganache with white chocolate,
> eggnog and reduced rum and it's YUM!
>
> You can bitch and moan all you want about what I enrobe my Christmas
> Candy in, I don't care. Several years back there was an interruption
> in my usual supply of the compound coating I'd used for years, so I
> had to find a substitute. And I sampled several compound coatings, and
> the Bada Bing Bada Boom line by Chocoley.com was by far the best. So
> that's what I use now. If you don't like it don't eat it. You're not
> paying any $$ for it because I do not sell it. It's a gift. Accept it
> as is, enjoy it if you can (*many* do, me included!) or STFU about it!
> Make your own damned Christmas Candy if you think you can do better!
>
> Merry Christmas! :-)
>
> John Kuthe...

Hey- chill out! Just offering my opinion. BTW, I'm sure I've made many
more truffles than you have, and know the work involved. I'm saying
that I would use the real thing if I'm going to all the work of making
them...