Use powder-free vinyl or latex gloves, if desired.ĭip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Once you have reached the optimal temperature, adjust the heat to maintain it. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F do not allow the chocolate to go above 94 degrees F. Depending on the heating pad, you may need to adjust the heat up or down. In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside. Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Remove from the heat and pour the mixture over the melted chocolate mixture let stand for 2 minutes. Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove and stir, and repeat this process 1 more time.
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