The New Intimacy

#EdenCooks - Chocolate Truffles! - Mon. Feb 20 at 8pm EST

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Contributor: wrmbreze wrmbreze
Quote:
Originally posted by Antipova

While we're all congregating, which truffle from a sampler box is your favorite? Do you have a least favorite?
I honestly am not sure if I have ever had a truffle.
02/20/2012
Contributor: Antipova Antipova
Since that wound up on the last post of the page,

While we're all congregating, which truffle from a sampler box is your favorite? Do you have a least favorite?


Wrmbreze, get ready to have one fresh and homemade!
02/20/2012
Contributor: Seharra Seharra
Quote:
Originally posted by Antipova

While we're all congregating, which truffle from a sampler box is your favorite? Do you have a least favorite?
I usually love the praline truffles, but really haven't grown fond of anything coconut.
02/20/2012
Contributor: bayosgirl bayosgirl
Quote:
Originally posted by Antipova

While we're all congregating, which truffle from a sampler box is your favorite? Do you have a least favorite?
Dark chocolate is definitely my favorite. I can't stand milk.
02/20/2012
Contributor: Antipova Antipova
Mmmm, praline is one of the most delicious things... I like coconut, but it's either a love-it-or-you-don't thing.

All the truffles I made for this are dark, so get ready for your mouth to water
02/20/2012
Contributor: Antipova Antipova
Mmmm, praline is one of the most delicious things... I like coconut, but it's either a love-it-or-you-don't thing.

All the truffles I made for this are dark, so get ready for your mouth to water
02/20/2012
Contributor: candykiss34 candykiss34
Quote:
Originally posted by Antipova

While we're all congregating, which truffle from a sampler box is your favorite? Do you have a least favorite?
My fave truffle is dark chocolate
02/20/2012
Contributor: candykiss34 candykiss34
Quote:
Originally posted by Antipova
Mmmm, praline is one of the most delicious things... I like coconut, but it's either a love-it-or-you-don't thing.

All the truffles I made for this are dark, so get ready for your mouth to water
YUMMY!!
02/20/2012
Contributor: Antipova Antipova

Do you think you'd know where to start if you wanted to replicate your favorite?

I think, since there's a lot of ground to cover for this meeting, I'm going to start getting into it, and people can join in when they get here
02/20/2012
Contributor: candykiss34 candykiss34
Quote:
Originally posted by Antipova

Do you think you'd know where to start if you wanted to replicate your favorite?

I think, since there's a lot of ground to cover for this meeting, I'm going to start getting into it, and people can join in when they get here ... more
I have no experience with making truffles.
02/20/2012
Contributor: Antipova Antipova
Quote:
Originally posted by candykiss34
I have no experience with making truffles.
We've got you covered!

Welcome to the February meeting of Eden Cooks, everyone! I'm really glad you're all here. I've learned *so much* for this meeting (and my taste buds have thanked me every step of the way), so I can't wait to share everything with you.

Ask all the questions you can come up with! If you have made truffles before, bring up the places you've struggled so we can all learn together. If you haven't made truffles before and you're curious about a step, or something isn't explained clearly, or if the jargon is too jargon-ey, holler and we'll make sure everything makes sense.

Trivia: Chocolate is derived from the seeds of the Theobroma cacao tree, which is a member of the mallow family Malvaceae(which contains jute and marsh mallow).

02/20/2012
Contributor: Seharra Seharra
Quote:
Originally posted by Antipova

Do you think you'd know where to start if you wanted to replicate your favorite?

I think, since there's a lot of ground to cover for this meeting, I'm going to start getting into it, and people can join in when they get here ... more
I've mostly made Baileys cream truffles. I haven't tried my hand at coating them in chocolate either. In the past I've rolled mine in toffee and powdered nuts, but I'd love to learn a few new flavor ideas.
02/20/2012
Contributor: Antipova Antipova
Quote:
Originally posted by Seharra
I've mostly made Baileys cream truffles. I haven't tried my hand at coating them in chocolate either. In the past I've rolled mine in toffee and powdered nuts, but I'd love to learn a few new flavor ideas.
Oooh, When we get to the ganache step let us know how you incorporated that... I'll bet they're delicious!
02/20/2012
Contributor: Antipova Antipova

Mmmmm truffles. Divine, decadent, melt in your mouth (or your hand, if you have the patience to let it remain in your hand!) chocolate.

A box of many different flavors of chocolate bonbons is a classic in mid-February---both because custom dictates we give our lovers gifts at this time of year, and also because the cool kitchen temperatures and low humidity of winter makes this the ideal time to play with chocolate in the comfort of your own kitchen.

For me, part of the delight of boxes of chocolates is the mix of different flavors. So I thought I'd make four different types of truffles to show you tonight---for the selfish reason of having more to choose from when I'm eating, but more importantly to show that there are truffles that even the very most beginner cook can make, but there are also infinite variations that can keep a culinary artist interested. I also hope this shows off a few of the ways to make your truffles 'your own'---so whether these are for the tongue of your lover or for your very own benefit, you'll be making something special.

Trivia: A cacao tree will produce thousands of small pink and white flowers annually, sprouting directly from the trunk and older branches of the tree. Only about 5% of the flowers will come to fruit by being pollinated and producing a yellowish waxy pod.
02/20/2012
Contributor: Antipova Antipova

To give an idea of the range of complexity that truffles can be, we're going to look at

The Aztec truffle, which has the basic ganache center flavored with cinnamon, citrus, and cayenne. This is the simplest because we'll be coating the ganache with cocoa powder (straight out of the tub) instead of temperamental tempered chocolate. If you're unsure of your cooking skills, pay attention to the ganache steps, flavor it with whatever you like, and just roll in some cocoa powder to finish.

The classic truffle, which will have a ganache center and a tempered chocolate coating. I'm going to flavor my ganache with amaretto, to show how a liquor flavoring can be added.

A butter brickle truffle, my own invention, with a butter brickle pieces in the ganache, and a brickle garnish over the tempered chocolate.

A maple cream truffle. Maybe it's not a truffle, because it has a maple cream center instead of a ganache center, but these are my personal favorite and this bonbon makes a good example of how to enrobe something that isn't ganache.



Trivia: When you split open a cacao pod, you'll see a pulpy white flesh (which is made into a beverage in places where it's grown) surrounding almond-looking seeds. The seeds have a very high fat content, around 40-50%. This fat is the cocoa butter used in chocolate making. The cocoa solids which contain all the caffeine, theobromides, and delicious flavors are contained within the seeds as well.

02/20/2012
Contributor: candykiss34 candykiss34
Quote:
Originally posted by Antipova

To give an idea of the range of complexity that truffles can be, we're going to look at

The Aztec truffle, which has the basic ganache center flavored with cinnamon, citrus, and cayenne. This is the simplest because we'll be ... more
These all sound delish!
02/20/2012
Contributor: Antipova Antipova
Any thoughts so far?
02/20/2012
Contributor: wrmbreze wrmbreze
Those are making my mouth water!
02/20/2012
Contributor: Seharra Seharra
Quote:
Originally posted by Antipova
Any thoughts so far?
I'm excited to hear about the Aztec truffles! I love putting cayenne into hot cocoa and backed goods, so I'm sure I'd love those.
02/20/2012
Contributor: Say Say
Quote:
Originally posted by Antipova

While we're all congregating, which truffle from a sampler box is your favorite? Do you have a least favorite?
I always forget, and requires frequent resampling to keep the data current.
02/20/2012
Contributor: Antipova Antipova
Quote:
Originally posted by Seharra
I'm excited to hear about the Aztec truffles! I love putting cayenne into hot cocoa and backed goods, so I'm sure I'd love those.
Me too... such a perfect combination.

I hear you, Say!




Equipment needed

-candy thermometer. You can do without for the ganache. For the tempering, you won't need it for the microwave method, but you would need it for the double boiler method. For the maple creams and other candies, a candy thermometer is simpler (and less wasteful) than dropping your candy in cold water to test the temperature. You can do without, but they only cost like $4 at the grocery store.

-thick bottomed saucepan

-double boiler, or a microwave-or-ovenproof glass bowl/pan and a microwave

-spatula, bowls

-small melon baller would be nice, but I'm making do without

-enough waxed paper or truffle-sized muffin cups to hold your creations.

Two ground rules, and one thought before we get going.

1. We all learned in Treasure Island "always keep your powder dry."

The same applies to chocolate. Chocolate is made of cocoa butter and cocoa solids, neither of which are water, and neither of which contain water. If just a few drops of steam or water (or any aqueous solution, like, say, cream) are added to the liquid chocolate, it is immediately absorbed and your chocolate will seize. If this happens, there's no cure---you can add more liquid (go with cream, if you get to this stage, since water and steam don't do much for flavor) and then you'll have a ganache. It'll make a great ganache, but it won't work as tempered chocolate.

This deserves mention early so you can watch, as you make your ganache, for the step you'll want to avoid when you're tempering your chocolate later.

2. Chocolate melts just below body temperature. That's part of why it's so fun to eat. It also burns at a lower temperature than water boils (about 200F), so don't put it over direct heat unless you're paying darn'd close attention.

1. Plan to make your truffles across two evenings. Since your center will need to cool at room temperature (to avoid condensation in the fridge!), expect them to take overnight to cool.

If you're planning a truffling evening with your sweetie, make the ganache yourself the night in advance. Then you can temper and enrobe (or dust in cocoa) the next day. The second step is much more fun to lick off of fingertips.

Trivia: Cacao trees are native to Central America. When the Spanish and French and other Europeans developed a taste for chocolate after it was introduced to Europe by returning explorers, plantations were started in France's African colonies, in the Philippines, and other European colonies with climates to support them.

As of 2005, Cote d'Ivoire is the top cacao producing country. Mexico is the ninth most productive cacao country.
02/20/2012
Contributor: candykiss34 candykiss34
Quote:
Originally posted by Seharra
I'm excited to hear about the Aztec truffles! I love putting cayenne into hot cocoa and backed goods, so I'm sure I'd love those.
I agree! Pepper and chocolate make for a great flavor combo.
02/20/2012
Contributor: Antipova Antipova

Let's learn about ganache. Ganache is just chocolate and cream. You can add more cream for a spreadable (while warm) version if you want a layer between your layer cake layers, but since truffles are hand-held, you'll want to add not-too-much cream.

2 : 1 chocolate : cream is the right ratio for ganache. So if you want to use 1 pound of chocolate (16 oz), you'll want 8 oz of cream (conveniently, that's 1 cup).



GANACHE
16 oz dark chocolate (1 pound)---choose one that's tasty.
8 oz heavy whipping cream (1 cup)
flavoring of your choice.
(I've got my butter brickle, amaretto, and an orange-to-be-zested, cayenne, and cinnamon sticks here.)
02/20/2012
Contributor: Say Say
What is chocolate doing when it "seizes"? Can it be diagnosed with electroencephalography ?
02/20/2012
Contributor: wrmbreze wrmbreze
Quote:
Originally posted by Antipova

Let's learn about ganache. Ganache is just chocolate and cream. You can add more cream for a spreadable (while warm) version if you want a layer between your layer cake layers, but since truffles are hand-held, you'll want to add ... more
just a quick question, What is butter brickle??
02/20/2012
Contributor: Antipova Antipova

Are we good so far, or should I slow down a bit?
02/20/2012
Contributor: Jul!a Jul!a
Hello everybody! Sorry I'm late, I had another meeting that ran late
02/20/2012
Contributor: Antipova Antipova
Quote:
Originally posted by wrmbreze
just a quick question, What is butter brickle??
I guess most people call it toffee, but I apparently learned everything I know from ice cream I'll post the recipe for that toward the end of the meeting!
02/20/2012
Contributor: Antipova Antipova
Quote:
Originally posted by Jul!a
Hello everybody! Sorry I'm late, I had another meeting that ran late
Hey Sam!
02/20/2012
Contributor: bayosgirl bayosgirl
Quote:
Originally posted by Antipova

Are we good so far, or should I slow down a bit?
We're good! This is fascinating and I'm learning so much about chocolate!
02/20/2012