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 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.
Adding the cream is the next part. If possible, one should mix this as gently as one could. The ganache should be able to mix well if the person continuously stirs the mixture until every ingredients are completely blended in. Once everything is blended well, remove it from the heat and let it rest until it cools 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.
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.
Adding the cream is the next part. If possible, one should mix this as gently as one could. The ganache should be able to mix well if the person continuously stirs the mixture until every ingredients are completely blended in. Once everything is blended well, remove it from the heat and let it rest until it cools 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.
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.
About the Author:
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.
No comments:
Post a Comment