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.
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.
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 then be transferred to a large bowl. Use a spatula to remove the remaining mixture off the pan. The surface of the mixture should be lined up with a plastic wrap as well so that one can prevent films from developing. The bowl should then be deposited into the fridge.
After an hour, the person can proceed into making the truffle. Just get the bowl out of the fridge and put it on top of one's work surface. The cocoa should be prepared as well. Just put a certain amount of cocoa in 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 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.
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.
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 then be transferred to a large bowl. Use a spatula to remove the remaining mixture off the pan. The surface of the mixture should be lined up with a plastic wrap as well so that one can prevent films from developing. The bowl should then be deposited into the fridge.
After an hour, the person can proceed into making the truffle. Just get the bowl out of the fridge and put it on top of one's work surface. The cocoa should be prepared as well. Just put a certain amount of cocoa in 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.
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