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LOCATION: Recipes >> Candy >> Truffles 01

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Truffles

2 lbs Dark coating chocolate (Merckens Yucatan)
6 oz Unsweetened baking chocolate
3 oz Unsalted butter
3 dl (1 1/4 cup) Cointreau

Chop the chocolate. Melt together with the butter over simmering
water. Stir continuously with a rubber spatula. Don't let water
get into the chocolate. Warm the Cointreau to the same temperature
as the chocolate. Slowly blend the Cointreau into the chocolate
(still over the water). Stir continuously. Do this slowly (as if
you were making Hollandaise). Using an electric mixer, beat the
mixture until cool and somewhat thickened. (Takes about 5 minutes;
you'll need a good mixer.)

Line a large baking sheet (11 x 17) with wax paper. Pour in the
truffle mix. (This will fill the pan.) Chill in the refrigerator
until solid.

Use a pizza cutter to cut the stuff into strips (peel off the wax
paper first), then into squares. Take each one, mash it in your
palm, and roll in cocoa. Chill some more.

Substitute other liqueurs (Chambord, Amaretto, Kahlua) and coatings
(chopped roasted almonds, finely chopped candied orange peel, coffee
beans run through a nutmeg grinder, etc.) .

Melt some chocolate over hot water, let it cool slowly until it
just thickens (80-84 degrees F). Now warm the chocolate gently
and slowly until it thins slightly. The temperature should be
above 85 degrees, but below 91 degrees. "Should the temperature
accidentally exceed 91 degrees while it is being used, it will be
noticeable that it quickly runs off the center that is being coated
and takes much longer to set. The only solution is to cool the
chocolate again to 80-82 degrees and warm it once more to the
working temperature. These maximum working temperatures are
therefore absolutely critical, and a great deal of time can be
wasted warming and cooling couverature which has thinned because
it accidentally became too hot.

The temperature of the room you work in should not exceed 70 degrees.
"The ideal temperature is exactly 22 degrees less than the chocolate.
In other words, if the couverature is 89 degrees, the room temperature
should be 67 degrees."

Pre-bottom all centers -- that is, smear a little couverature on
what will be the bottom of the center with the back of a spoon and
place it, bottom side up, on a plate. This lets you check that
the couverature is properly tempered.

After the bases have set and hardened a little, stir the couverature
thoroughly, trying not to get too many air-bubbles in. Drop a
center into the couverature, bottom down and, with an ordinary
fork, slightly warmed, push it down to submerge it fully. Immediately,
pick it out with the fork, tap the fork on the side of the bowl in
order to settle the chocolate, and wipe any excess from underneath
the fork. Transfer the center to a sheet of wax paper. Stir the
couverature after depositing each center to keep it well mixed.

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