There are a lot of people who are interested in making chocolate truffles NYC. It should be a given for those who are interested in creating this sweets to use a double boiler or a bain marie. Get a medium baking pan with one liter of water in it and put it into the heat. Bring it to a slow simmer so that it can be used for cooking.
The next thing that the individual will have to take care of is the choco bar. The individual should place the bar on the chopping board. Proceed on cutting or breaking it into square pieces. The best way to go about this is to follow the lines on the bar. There may be times when that is not possible because the bar is divided into very large pieces, though.
Then, get a small pan. Add two tablespoons of water in it. This water will assist with the melting of the chopped up choco bar. Most people will usually prefer to add water into the said pan to make the melting process proceed faster but there are those people who will want to have the choco melt in its natural melting point.
The choco will have to be melted thoroughly. That is why it is recommended to put the pan where the choco is placed in on top of the pan with the simmering water. The bottom of the pan with choco should never touch with the water in the bottom pan. Do not forget to stir the choco as well. To successfully melt the choco, do this for eight minutes.
It is then important to add the cream. One should do this gently so that it will combine well to make a ganache. Do not remove the pans from the heat. Just keep it at its melting point and continue to stir until the entire mixture is blended well. Once it has been mixed completely, remove it from its heat source and leave it to rest until it completely cools down.
Adding the butter will come next. If the pastry chef plans to add the butter, then the water in the medium pan should be brought to a simmer once again. Place the pan with ganache on top of the medium pan again. Just add in the butter and continue to stir it well. Once done, take it out.
The ganache should then be transferred to a large bowl. Use a spatula to remove the remaining mixture off the pan. The surface of the mixture should be lined up with a plastic wrap as well so that one can prevent films from developing. The bowl should then be deposited into the fridge.
The truffle should then be made. After one hour, the pastry chef should just take the bowl out from the fridge. Put it on the work surface. Do not overlook the preparations for the cocoa by putting it into a medium bowl.
If the individual has a melon baller, small ice cream scoop, or teaspoon, use this to get a small amount of the mixture. Make the small balls of chocolate truffles NYC by rolling them in the palm of one's hand as quickly as possible.
The next thing that the individual will have to take care of is the choco bar. The individual should place the bar on the chopping board. Proceed on cutting or breaking it into square pieces. The best way to go about this is to follow the lines on the bar. There may be times when that is not possible because the bar is divided into very large pieces, though.
Then, get a small pan. Add two tablespoons of water in it. This water will assist with the melting of the chopped up choco bar. Most people will usually prefer to add water into the said pan to make the melting process proceed faster but there are those people who will want to have the choco melt in its natural melting point.
The choco will have to be melted thoroughly. That is why it is recommended to put the pan where the choco is placed in on top of the pan with the simmering water. The bottom of the pan with choco should never touch with the water in the bottom pan. Do not forget to stir the choco as well. To successfully melt the choco, do this for eight minutes.
It is then important to add the cream. One should do this gently so that it will combine well to make a ganache. Do not remove the pans from the heat. Just keep it at its melting point and continue to stir until the entire mixture is blended well. Once it has been mixed completely, remove it from its heat source and leave it to rest until it completely cools down.
Adding the butter will come next. If the pastry chef plans to add the butter, then the water in the medium pan should be brought to a simmer once again. Place the pan with ganache on top of the medium pan again. Just add in the butter and continue to stir it well. Once done, take it out.
The ganache should then be transferred to a large bowl. Use a spatula to remove the remaining mixture off the pan. The surface of the mixture should be lined up with a plastic wrap as well so that one can prevent films from developing. The bowl should then be deposited into the fridge.
The truffle should then be made. After one hour, the pastry chef should just take the bowl out from the fridge. Put it on the work surface. Do not overlook the preparations for the cocoa by putting it into a medium bowl.
If the individual has a melon baller, small ice cream scoop, or teaspoon, use this to get a small amount of the mixture. Make the small balls of chocolate truffles NYC by rolling them in the palm of one's hand as quickly as possible.
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