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 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, the individual should prepare the pan by adding two tablespoons of clean water into it. The water should help in melting the choco. This is optional for some people, though, since they have other techniques they want to use when melting the ingredient. After adding the water, add in the chopped or broken choco.
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.
Once the ganache is prepared, one will then have to pour this in a large bowl. If there are some remaining mixture in the pan, just remove it with a spatula. Do not hesitate to line up the surface with a quality plastic wrap. Otherwise, a film will develop on the mixture's surface of the pan. Put the bowl into the fridge for an hour.
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 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, the individual should prepare the pan by adding two tablespoons of clean water into it. The water should help in melting the choco. This is optional for some people, though, since they have other techniques they want to use when melting the ingredient. After adding the water, add in the chopped or broken choco.
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.
Once the ganache is prepared, one will then have to pour this in a large bowl. If there are some remaining mixture in the pan, just remove it with a spatula. Do not hesitate to line up the surface with a quality plastic wrap. Otherwise, a film will develop on the mixture's surface of the pan. Put the bowl into the fridge for an hour.
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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For some of the finest chocolate truffles NYC has to offer, check out this link to www.teuscherfifthavenue.com. To see all that Teuscher Fifth Avenue Gourmet Chocolates has for you, visit us now at http://www.teuscherfifthavenue.com.
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