To those who are planning to make chocolate truffles NYC, it is important to prepare the double boiler first. The double boiler is actually known by most as bain marie. The individual should place medium cooking pan in high heat. Pour in around one liter of water. Remember to bring the water to a simmer.
The choco bar should be properly prepared as well. The pastry chef will just need to get a chopping board so that one may cut the choco bar into pieces. If the lines on the choco bar are sufficient for the size that one wants to have, just break it up into squares. This way, the pastry chef will not have a hard time in melting this ingredient.
After that, one should get a small-sized pan and add in two tablespoons of water into it. This water will help in melting the coco. To some people, they do not recommend using water in melting this ingredient though. They prefer to let the choco melt according to its melting point without the help of water.
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.
After that, one will need to add the cream. Do the mixing as gently as possible so that the ganache will mix well. As long as the ganache is not yet mixed completely, the pastry chef should not remove the pan from the heat. Stir it continuously until it mixes well. Only then should one take it out of the heat to let it cool 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.
Try to obtain a melon baller, teaspoon, or small ice cream scooper too. Using any of these things, get a small amount of ganache and roll it to a ball using one's palms. Roll it as quickly as possible to get the shape right for the chocolate truffles NYC.
The choco bar should be properly prepared as well. The pastry chef will just need to get a chopping board so that one may cut the choco bar into pieces. If the lines on the choco bar are sufficient for the size that one wants to have, just break it up into squares. This way, the pastry chef will not have a hard time in melting this ingredient.
After that, one should get a small-sized pan and add in two tablespoons of water into it. This water will help in melting the coco. To some people, they do not recommend using water in melting this ingredient though. They prefer to let the choco melt according to its melting point without the help of water.
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.
After that, one will need to add the cream. Do the mixing as gently as possible so that the ganache will mix well. As long as the ganache is not yet mixed completely, the pastry chef should not remove the pan from the heat. Stir it continuously until it mixes well. Only then should one take it out of the heat to let it cool 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.
Try to obtain a melon baller, teaspoon, or small ice cream scooper too. Using any of these things, get a small amount of ganache and roll it to a ball using one's palms. Roll it as quickly as possible to get the shape right for the chocolate truffles NYC.
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