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I have several bars of real white chocolate. The ingredients on the chocolate bars are, in the following order: Sugar, cocoa butter, milk, soy lecithin, vanilla

There is no veg-oil listed in the ingredients (just so you know it's real chocolate)

If I want to stretch the white chocolate, such as for making nutty or fruity truffles (or whatever), can I safely add something like this:

1 c. sugar

1 c. margarine (or 1/2 marg 1/2 oil)

(and maybe some water for added moisture)

My main priority is: Would the white chocolate harden enough?

Please understand, it's not just because of wanting to stretch it, but also because I want softer, more luscious truffles, rather than just the firm, fatty white-chocolate.

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You do understand that truffles are normally made from ganache, a mixture of cream and chocolate? White ganache is white chocolate and cream. Then they may be dipped into harder chocolate for a firm coating. –  SAJ14SAJ Mar 18 '13 at 17:07
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Truffles is a North American term. I live in Maryland. I took a truffle making class at Peter Kump's cooking school in New York City :-) And yes, your why is perfectly compatable with ganache. Not sure why you are not liking that answer. –  SAJ14SAJ Mar 18 '13 at 17:36
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in it's current form the question makes no sense to me because stretching chocolate isn't possible. You can melt it, mix it with other ingredients, etc, but you can't just pull and stretch it like caramel or other sugar uses. –  Brendan Mar 18 '13 at 19:48
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In this context I think stretching means "to make do with (limited resources)" @Brendan –  Preston Fitzgerald Mar 18 '13 at 20:15
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@LysineNation You say you want to make "softer, more luscious truffles" you've been told how (with cream) yet you're insisting on the answer being sugar margarine and oil which will make exactly what you say you don't want "fatty white-chocolate". And there is no such thing as REAL white chocolate, there is high quality white chocolate, which I assume is what you have, but it's sill mainly just fat and sugar which has been carefully mixed to taste. If you want to ruin that by adding fat and sugar it won't taste as nice. –  vwiggins Mar 19 '13 at 14:52
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closed as not a real question by SAJ14SAJ, Chris Steinbach, BaffledCook, mfg, kiamlaluno Mar 29 '13 at 6:14

It's difficult to tell what is being asked here. This question is ambiguous, vague, incomplete, overly broad, or rhetorical and cannot be reasonably answered in its current form. For help clarifying this question so that it can be reopened, visit the help center.If this question can be reworded to fit the rules in the help center, please edit the question.

1 Answer

More cream in your ganache will make a softer filling. You will need to experiment with the ratios to find the ideal consistency. You may not want to add sugar or margine to your your filling ganache, that is fairly unusual.

If you are speaking of the coating for the truffles, or truffles without a coating, you really don't want to make them softer, because they simply will not be structurally strong enough.

Note that if your ganache is quite soft, you may want to chill (or even partially freeze) it before dipping, so that it firmer and you can work with it. Assuming you are coating with true temperate chocolate, then the chocolate will harden even if at room temperature, the filling is quite soft.

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I should rephrase my question. I was searching the Net for a SIMPLE recipe to stretch REAL white choco preferably with sugar & margarine. But no such luck. It's unbelievable to me, that I couldn't find the answer to such a basic question?? I did once find a recipe for sunflower-seed candy, which I had modified using a similar ratio as the above ingredients, and they turned into yummy chocolate truffles which resembled milk-chocolate, even though it wasn't dairy. So I was wondering if it would also work for WHITE-chocolate (just as they worked with chocolate bits, sugar, marg/oil & water. –  Lysine Nation Mar 18 '13 at 17:17
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I am still not sure I understand what you are after. Truffles are a specific candy, and the way they are made is by melting together and cream to make a ganache. The cream "stretches" the chocolate and makes it softer. Ganaches can be any consistency from pourable liquid to quite firm depending on the ratio of cream to chocolate. Some truffles are then dipped in 100% chocolate for a firm delicious coating. I suspect that ganache is the answer to your question, even if you don't want to make truffles. –  SAJ14SAJ Mar 18 '13 at 17:25
    
OK lets forget the term truffles OR ganache. Instead, I'd like to focus on whether there's any recipe for working it out using sugar and margarine (or combo of marg & oil). I even worked out the sunflower candy by adding confectionary sugar as well. It turned out luscious, like a soft chocolate. There was no cream involved, just water, oil, marg, sugar & confectionary sugar. It was non-dairy, yet still good. My question is, how to work it for WHITE-chocolate? –  Lysine Nation Mar 18 '13 at 17:34
    
If you are happy with that sunflower seed confection's result, why not use that recipe without the sunflower seeds? –  SAJ14SAJ Mar 18 '13 at 17:35
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Well first off, to stretch something means many different things, including making something go further. However, as your question is currently worded there are no references to being cost effective or making your ingredient go further, it does however, in context refer to a candy making technique that does not work with chocolate so that is why I asked for clarification. It's very difficult for us to answer a question that is ambiguous in its meaning. –  Brendan Mar 19 '13 at 3:24
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