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 next thing that the individual will have to take care of is the choco bar. The individual should place the bar on the chopping board. Proceed on cutting or breaking it into square pieces. The best way to go about this is to follow the lines on the bar. There may be times when that is not possible because the bar is divided into very large pieces, though.
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.
Once the prepare for the choco has been done, put the pan with the choco in it on top of the medium pan which contains around one liter of water. The individual should keep the bottom of the pan with the choco from touching the water that is in the medium pan. Remember to stir the choco constantly until it melts. It will take around eight minutes to be successful in this.
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.
The butter will be the next ingredient that one will have to add to the said mixture. For those who are on this step already, they have to let the medium pan with a liter of water come to a simmer again. The pan with the mixture should be placed on top of this pan once again. Add the butter and stir. When done, remove from the heat.
The ganache should be ready for the next step. Pour this into a large bowl. The rest of the mixture in the said pan should be removed using a spatula. Line up the surface of this ganache with plastic wraps. The wrap will prevent a film from developing at the pan's surface. The bowl should be placed inside the fridge until the mixture is stiff.
Make the truffle. Just take out the bowl from the fridge and put it in the work surface. The cocoa powder should be prepared into a medium bowl too.
Get a melon baller. Another alternative for this is a teaspoon or an ice cream scooper. Get small amounts of the ganache with this and roll it into a ball. Use the palm of the hands as quickly as possible for making chocolate truffles NYC.
The next thing that the individual will have to take care of is the choco bar. The individual should place the bar on the chopping board. Proceed on cutting or breaking it into square pieces. The best way to go about this is to follow the lines on the bar. There may be times when that is not possible because the bar is divided into very large pieces, though.
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.
Once the prepare for the choco has been done, put the pan with the choco in it on top of the medium pan which contains around one liter of water. The individual should keep the bottom of the pan with the choco from touching the water that is in the medium pan. Remember to stir the choco constantly until it melts. It will take around eight minutes to be successful in this.
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.
The butter will be the next ingredient that one will have to add to the said mixture. For those who are on this step already, they have to let the medium pan with a liter of water come to a simmer again. The pan with the mixture should be placed on top of this pan once again. Add the butter and stir. When done, remove from the heat.
The ganache should be ready for the next step. Pour this into a large bowl. The rest of the mixture in the said pan should be removed using a spatula. Line up the surface of this ganache with plastic wraps. The wrap will prevent a film from developing at the pan's surface. The bowl should be placed inside the fridge until the mixture is stiff.
Make the truffle. Just take out the bowl from the fridge and put it in the work surface. The cocoa powder should be prepared into a medium bowl too.
Get a melon baller. Another alternative for this is a teaspoon or an ice cream scooper. Get small amounts of the ganache with this and roll it into a ball. Use the palm of the hands as quickly as possible for making chocolate truffles NYC.
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