Tagged Questions
2
votes
2answers
593 views
Why does my ganache keep breaking?
I'm making truffles, and my ganache keeps coming apart. The chocolate acts like it's overheating, but it's not. I've confirmed the temperature of the water in the double boiler several times, and the ...
4
votes
3answers
189 views
Are there any special techniques for tempering dark chocolates with different cacao percentages?
I want to use up some chocolate I have on hand, and don't have enough of either one for the recipe I plan to use for truffles, so I thought I'd try combining the 3 chocolates. One is 54%, one is 63%, ...
5
votes
7answers
6k views
How can I avoid chocolate truffle mix curdling?
We are trying to make chocolate truffles by heating cream and adding to chopped up chocolate but it keeps curdling. Are there any tips to avoid this happening?
