Make 2-component chocolate with this dead simple ganache

When my husband and I first started dating, a box of dark chocolate showed me a truffle from a small shop, the Edinburgh chocolate tree. Unfortunately, while the shop comes from the shop, I often think of the rich dark chocolate truffles that my husband brought to me for every special occasion: bitter, sometimes chopped nuts or cocoa nodes, or filled with salted caramel. No matter how cliché, chocolate truffle remains one of my favorite gifts I get on special occasions – and I like to give them. A great edible gift for Valentine's Day, Christmas and other winter holidays, and birthdays. Fortunately for me (and my husband!), Luxury chocolate truffle is surprisingly easy.

To make truffles, you only need to make a ganache, let it sit, roll the ganache into balls, and then cover them with melted chocolate and cocoa powder. It is perfectly executed – and you only need chocolate, cocoa powder and water. (Yes, water, supposedly the sworn enemy of chocolate!)

Most chocolate ganache is an emulsion made with chocolate, cream and butter: pour hot cream over chopped chocolate, let the chocolate melt, then use a immersion producer or a whisk to combine them and take care not to show them. Many air bubbles. The butter goes towards the end and gets a shiny emulsified mixture that can be used immediately to glaze desserts and filled with sweets such as bonbons or chocolate, or cooled and rolled into truffles. Although chocolate and butter chocolate ganache can only make a delicious ganache only with water and chocolate – no need for a dive mixer or dairy product.

The key to adding water to chocolate without dreaded grasping

As a young confectionery card, I kept warning to keep the water away from melted chocolate. The only drop can ruin the whole item: the chocolate grabs, stiff, granular and impossible to work. It's a frustrating and expensive mistake and frightens you to never make the same mistake again. But what if I said you can actually add water to chocolate without breaking? The most important thing is to use sufficient fluid to coat the cocoa particles that retain the chocolate liquid and prevent it.

In his book OvenShirley Corriher uses an example of a wet spoon and a sugar bowl to explain how it works. “If you pour a cup of boiling water into a sugary bowl will dissolve all the sugar – no knots. But if you dip a spoon you used to mix coffee in the sugar bowl, you get a small piece of sugar. Due to the small moisture from the spoon, dry sugar particles glued together, ”he writes. “This is exactly what happens when you get a little moisture on the melted chocolate: the delicate, dry sugar and cocoa particles glide together to turn the melted chocolate into a solid, granular mess.”

You need enough fluid to moisten all cocoa cocoa to prevent grab chocolate. According to Corriher, you need at least one tablespoon of water for every two ounces of bitter chocolate containing 55-60% cocoa. The darker the chocolate, the more cocoa particles, and the more liquid it should be to be liquid. It recommends that you use at least one and a half tablespoons of water with each two ounces of dark chocolate containing 60-70% cocoa and two tablespoons of water for each two ounces for non -sweet chocolate. (This is the reason why chocolate will not grab if you combine coffee with chocolate for desserts Devil's Food Cake.)

How to make silky, smooth chocolate ganache, no dairy product is required

Use the proportion of proper liquid and chocolate. The ratio counts for two reasons: as mentioned above, you need enough water to cover the cocoa particles to prevent grab chocolate. However, the ratio of water and chocolate determines ganache texture. There are three categories of ganaches, according to Corriher and confectioner, Sherry Yard, who consulted Corriher about his book:

• Soft ganacles usually contain two parts of liquid from the weight of the chocolate.
• Medium ganachs usually contain equal parts according to the weight of the chocolate.
• Solid ganacas usually contain a part of a fluid, two parts according to the weight of the chocolate.

Below is approx. I use two and a half tablespoons (35.5 ml) two ounces of chocolate, which safely exceeds the minimum Corriher recommendation and produces a ganache with a texture between medium and solids. After the ganache sets up, solid enough to roll, but still soft enough to melt into his mouth.

Use good quality chocolate. Since this is the only other ingredient in ganache is water (and salt and corn syrup, if necessary – even below), it is absolutely essential to be The best chocolate You can find it. My chocolate for meals and cooking is Valrhona Guanja 70% or Manjari 64%, which are both well rounded with dark chocolate with bitter -sweet fruity notes. Guittard is also a good option and is widely available in supermarkets. Avoid using chocolate chips as they contain stabilizers and often last longer for melting.

Add a little corn syrup to the brighter ganache. The pastries love corn syrup: The ingredient prevents ice creams, chocolates and caramels too firm while providing shiny light. The optional teaspoon of corn syrup can give ganache a nice glow, which is not needed for truffles powdered in cocoa powder, but it is good to plan to use ganache to glaze a cake.

Allow ganache to relax for at least eight hours when using it to make truffles. Ganache should be used immediately if you plan to paint cakes with it. If you make truffles, it is best to sit a ganache for at least eight hours (and up to 48 hours), which gives the chocolate mixture to adjust the chocolate mixture properly. It is best to happen at cool room temperature (68 ° F/20ºC). Avoid cooling as this can create condensation and water spots on chocolate.

How to roll and coat your truffle

In order for things to stay tidy, I suggest you set up a station to work from right to left or left to right, depending on what is more comfortable for you. For efficiency, I like to roll all my truffles at the same time to make them all ready. On my left side, I hold a clawed baking sheet for the rolled truffles, a bowl of melted chocolate in front of me for sauce, and another baking sheet filled with cocoa powder to cover the truffles. I gently drop the truffle, one one, one, two, in the melted chocolate bowl, and then place them with a slotted spoon on the right cocoa powder. Gently shake the tray after each truffle to coat each of them evenly with cocoa powder, then let them sit until solid for about an hour.

Once all the truffles are rolled, they are ready for meals or sharing and is kept at room temperature for about five days. The truffles also freeze nicely and eat at room temperature or directly from the freezer if this is the day.

Cooking method
(Keep on the screen awake)

To Ganache:

• 1 1/2 cup (355ml) water

• Pinch kosher salt

• 1 teaspoon light corn syrup (Optional), see notes

• 20 ounce chocolate (567g), 60-70% cocoa, finely chopped (see notes)

To the truffles:

• 10 ounce chocolate (283g), 60-70% cocoa, finely chopped

• 12 ounce unspecified cocoa powdersifted (340g; 4 cup)

1. Remove a 9 to 13-inch rim baking sheet with parchment; Set aside.

2. Boil water, salt and corn syrup in a medium frying pan. Remove from heat, add chocolate and stir until smooth, thick and shiny. Set aside with a flexible spatula to carefully and often mix until the ganache 94 ° F (34 ° C) is registered, approx. 20 minutes. If you use Ganache to freeze a cake, use it immediately. If you use Ganache to make truffles, scrap it into the ganache baking sheet; Press the plastic packaging or parchment to the surface of the chocolate and let it sit at cool room temperature until the ganache sets up, at least 8 hours and up to 48 hours. (See comments.)

3. To the truffles: Sift the cocoa powder on a 13-inch 18-inch baking sheet with a fine mesh sieve.

4. Bring a medium frying pan to cook gently over medium heat. Reduce heat to low to keep the water steamed. Place the chocolate in a medium heat -resistant bowl, set it on the pan and occasionally mix with a elastic heat -resistant spatula, cook until the chocolate is melted and smooth. Remove the bowl and adjust the heat -resistant work surface, occasionally mixed until cool, but still liquid.

5. Meanwhile, use offset spatula or butter knife cut the ganache for 12 rows in length and then 9 transversely to form 108 even squares :. (See comments.) Roll each square into a round ball using your hand and working individually. Set the balls in a large bowl, a large plate or a 9-inch 13-inch baking sheet while shaping the remaining truffle balls.

6. He works at the same time, throw it in the chocolate melted into the truffle bowl and use a spoon or spatula, drop the truffle to coat the chocolate evenly. Use a split spoon to remove the truffle, allowing you to drain excess chocolate and place in the cocoa powder. Gently shake the baking sheet after the truffles are evenly coated with cocoa powder after each addition; Let it sit at cool room temperature until solid, approx. 1 hour. Repeat with the remaining truffles.

7. When the truffle solidifies, place 5-7 truffles in a high-delicacy sieve. Shake excess cocoa; Set aside. Repeat with the remaining truffles.

Special equipment

9 to 13-inch rim baking sheet, fine mesh-sita, 13-inch 18 inches baking sheetTo flexible heat -resistant spatula

Variation

The truffle can be rolled in crushed nuts, crushed peppermint candies, cocoa hooks or coconut instead of cocoa powder.

Note

The corn syrup gives the ganache a nice light, but not necessary.

If you use Ganache a cake with glazed, use it immediately.

This recipe 108 results in a one -inch truffle, which is very much. You can make the entire batch ganache and use half to glazing the cake and cools the rest to make truffles. The remaining ganache can also be heated to glaze or cupcakes or melt in the milk for hot chocolate.

Make-Head and Storage

The coated truffle can be stored in cool room temperature for up to 5 days at cool room temperature.

The truffle can be frozen for up to 3 months in an airtight container.