Comments on: Nobody knows the truffles we’ve seen… http://blog.kingarthurflour.com/2008/03/04/nobody-knows-the-truffles-weve-seen/ Hot Stuff from King Arthur's Hearth Thu, 18 Mar 2010 05:57:38 +0000 http://wordpress.org/?v=2.3.1 By: Katherine http://blog.kingarthurflour.com/2008/03/04/nobody-knows-the-truffles-weve-seen/#comment-33336 Katherine Sat, 13 Feb 2010 16:55:35 +0000 http://blog.kingarthurflour.com/2008/03/04/nobody-knows-the-truffles-weve-seen/#comment-33336 (Did my last comment saying I did in fact chill the ganache go through...? not sure. Would it destroy the ganache to put it in the freezer?) And yes, they were in fact delicious. :3 (thank goodness!) <strong>Hmmm... no you didn't mention chilling. But putting in the freezer would be fine - give that a try for sure, Katherine. PJH</strong> (Did my last comment saying I did in fact chill the ganache go through…? not sure. Would it destroy the ganache to put it in the freezer?) And yes, they were in fact delicious. :3 (thank goodness!)

Hmmm… no you didn’t mention chilling. But putting in the freezer would be fine - give that a try for sure, Katherine. PJH

]]> By: Katherine Isham http://blog.kingarthurflour.com/2008/03/04/nobody-knows-the-truffles-weve-seen/#comment-33316 Katherine Isham Sat, 13 Feb 2010 07:16:29 +0000 http://blog.kingarthurflour.com/2008/03/04/nobody-knows-the-truffles-weve-seen/#comment-33316 D: WOW THESE WERE HARD. The main trouble was the ganache centers (I made them raspberry) were not... cooperative at the dunking stage. Problem was, the chocolate was so, well, hot that the ganache's spherical integrity was *immediately* compromised when it contacted the melted chocolate. Eventually, I just took spoonfulls of chocolate and dumped them on top of the ganache balls. it worked, although they are the spherical balls of presentation loveliness they are in the baker banter's blog. :-( any tips for next time? <strong>Katherine, try chilling the balls of ganache before dipping in the melted chocolate. That should do the trick. Hope they were delivious, if not quite as lovely as you'd hoped... PJH</strong> D:

WOW THESE WERE HARD.

The main trouble was the ganache centers (I made them raspberry) were not… cooperative at the dunking stage. Problem was, the chocolate was so, well, hot that the ganache’s spherical integrity was *immediately* compromised when it contacted the melted chocolate. Eventually, I just took spoonfulls of chocolate and dumped them on top of the ganache balls. it worked, although they are the spherical balls of presentation loveliness they are in the baker banter’s blog. :-( any tips for next time?

Katherine, try chilling the balls of ganache before dipping in the melted chocolate. That should do the trick. Hope they were delivious, if not quite as lovely as you’d hoped… PJH

]]> By: snookydoodle http://blog.kingarthurflour.com/2008/03/04/nobody-knows-the-truffles-weve-seen/#comment-8164 snookydoodle Fri, 26 Dec 2008 13:53:06 +0000 http://blog.kingarthurflour.com/2008/03/04/nobody-knows-the-truffles-weve-seen/#comment-8164 these look so nice and yummy :) these look so nice and yummy :)

]]> By: Gwen http://blog.kingarthurflour.com/2008/03/04/nobody-knows-the-truffles-weve-seen/#comment-6836 Gwen Wed, 03 Dec 2008 05:01:01 +0000 http://blog.kingarthurflour.com/2008/03/04/nobody-knows-the-truffles-weve-seen/#comment-6836 I made these for my family and boyfriend today, and everyone LOVED them!! I made the centers and then covered them in melted chocolate, and then set out little bowls of sprinkles, coconut, and since I don't know what's inside butterfingers, I bought a few, scraped off the chocolate, mashed up the insides, and that was the favorite! Thanks so much for this, it was so fun to make. I made these for my family and boyfriend today, and everyone LOVED them!! I made the centers and then covered them in melted chocolate, and then set out little bowls of sprinkles, coconut, and since I don’t know what’s inside butterfingers, I bought a few, scraped off the chocolate, mashed up the insides, and that was the favorite! Thanks so much for this, it was so fun to make.

]]> By: PJ Hamel http://blog.kingarthurflour.com/2008/03/04/nobody-knows-the-truffles-weve-seen/#comment-207 PJ Hamel Wed, 26 Mar 2008 20:01:17 +0000 http://blog.kingarthurflour.com/2008/03/04/nobody-knows-the-truffles-weve-seen/#comment-207 Thanks, Catherine - two good suggestions. Crumbs for the cook are always welcome! Thanks, Catherine - two good suggestions. Crumbs for the cook are always welcome!

]]> By: Catherine Evans http://blog.kingarthurflour.com/2008/03/04/nobody-knows-the-truffles-weve-seen/#comment-206 Catherine Evans Wed, 26 Mar 2008 19:26:55 +0000 http://blog.kingarthurflour.com/2008/03/04/nobody-knows-the-truffles-weve-seen/#comment-206 Easter came early this year, but with truffles there is no season! Great instructions that we should save for any time the spirit moves us. Two suggestions regarding the centers. Use a plastic flexible spatula to get up as much of the filling as possible. Then put the parchment or waxed paper into the freezer for a bit until the chocolate breaks away. Crumbs for the cook! And if your chocolate "seizes," reheat just a bit and stir vigorously, reheat and stir again. With patience and repeated stirring the chocolate usually will reconstitute. Thanks for the reminder that truffles are fun and easy! Easter came early this year, but with truffles there is no season! Great instructions that we should save for any time the spirit moves us.

Two suggestions regarding the centers. Use a plastic flexible spatula to get up as much of the filling as possible. Then put the parchment or waxed paper into the freezer for a bit until the chocolate breaks away. Crumbs for the cook!

And if your chocolate “seizes,” reheat just a bit and stir vigorously, reheat and stir again. With patience and repeated stirring the chocolate usually will reconstitute.

Thanks for the reminder that truffles are fun and easy!

]]> By: PJ Hamel http://blog.kingarthurflour.com/2008/03/04/nobody-knows-the-truffles-weve-seen/#comment-133 PJ Hamel Mon, 24 Mar 2008 01:56:36 +0000 http://blog.kingarthurflour.com/2008/03/04/nobody-knows-the-truffles-weve-seen/#comment-133 Linda, I think you're right going to the double boiler - microwaves differ a lot in how hot/how fast they cook. I always say, use what works for YOU in YOUR kitchen. Also, adding the butter and cream helps ensure that it won't seize; good idea. Thanks for sharing - and for taking the time to comment. Linda, I think you’re right going to the double boiler - microwaves differ a lot in how hot/how fast they cook. I always say, use what works for YOU in YOUR kitchen. Also, adding the butter and cream helps ensure that it won’t seize; good idea. Thanks for sharing - and for taking the time to comment.

]]> By: Linda Van Kirk http://blog.kingarthurflour.com/2008/03/04/nobody-knows-the-truffles-weve-seen/#comment-130 Linda Van Kirk Mon, 24 Mar 2008 00:28:24 +0000 http://blog.kingarthurflour.com/2008/03/04/nobody-knows-the-truffles-weve-seen/#comment-130 I made these truffles today and gave them out to my clients as treats. They loved them and they were fun to make. And yes, they were messy! :-) Making the centers via the microwave worked just fine. But melting the chocolate for the coating using the microwave did not - even though I was very careful in not overheating the chocolate it still "froze up" ... twice. So I made the remaining coatings using my tried and true method with the double broiler and adding just a bit of butter and cream. BTW - I love your Baker's Banter and the use of pictures! Thank you for allowing me to comment. I made these truffles today and gave them out to my clients as treats. They loved them and they were fun to make. And yes, they were messy! :-)

Making the centers via the microwave worked just fine. But melting the chocolate for the coating using the microwave did not - even though I was very careful in not overheating the chocolate it still “froze up” … twice.

So I made the remaining coatings using my tried and true method with the double broiler and adding just a bit of butter and cream.

BTW - I love your Baker’s Banter and the use of pictures!

Thank you for allowing me to comment.

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