Chocolates?!


Question: Tomorrow i was going to make some mint chocolate truffles based on these instructions/recipe.
http://bakingbites.com/2006/08/mint-choc...
i have the ingredients already.
[also, is cocoa powder also the same as 'coco powder,' like the kind you can use to make hot chocolate? because i bought that kind of coco powder stuff.]
I was wondering, how would i shape them into balls 'in time?'
i mean, how long would i have to chill the chocolate/ganache mixture in order to still be able to shape the ganache into little bite sized balls?
since--if i left the mixture of chocolate and cream too long or something, wouldnt the mixture just harden and turn into a big bowl of hardened, cold chocolate, then?
i dont know what will happen, or what to do.
please help.


Answers: Tomorrow i was going to make some mint chocolate truffles based on these instructions/recipe.
http://bakingbites.com/2006/08/mint-choc...
i have the ingredients already.
[also, is cocoa powder also the same as 'coco powder,' like the kind you can use to make hot chocolate? because i bought that kind of coco powder stuff.]
I was wondering, how would i shape them into balls 'in time?'
i mean, how long would i have to chill the chocolate/ganache mixture in order to still be able to shape the ganache into little bite sized balls?
since--if i left the mixture of chocolate and cream too long or something, wouldnt the mixture just harden and turn into a big bowl of hardened, cold chocolate, then?
i dont know what will happen, or what to do.
please help.

Any coco/cocoa powder will work, it's not a key ingredient, it's just for coating and appearance. The melted chocolate and cream will firm up in the refrigerator and will get hard because of the lower temp but will soften up when it returns to room temperature because when melting the chocolate you didn't reach a high enough temp. to "temper" the chocolate which would then, because of the sugars, be able to attain a "set", as in candy/ shell. In Truffles, butter fat and coco fat are your friends.

first... the hot chocolate cocoa won't work. It has sugar and milk products added into it. You need pure, unsweetened cocoa powder.... Everyone's refrigerator will differ, so just keep checking it every 20-30 min until it's the right consistency

First, they are not that difficult to do so calm down!! I am attaching a link to a site which will show you the steps as well as ingredients.

Next, Cocoa Powder and Coco Powder are the same thing. I make my hot cocoa from scratch using Droste Cocoa Powder. If you bought Hot Cocoa Mix (Swiss Miss, Nestle, etc.), then you have the wrong thing. The cocoa container should show no added sugar or sweetener.

Shape them into balls with a melon baller or a spoon. It is not a really slow process and they can be refrigerated as you finish them.

As the ganache starts to soften, put back in fridge for about 30 minutes.

No, it won't harden into a block; it has been processed in a way that will keep it malleable.

Read the instructions through twice; set your work station up; put on some music you like; and get to it. You will have so much fun you will forget your worries ... plus, think of all the great truffles you will have by the end!

You will do fine!!





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