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Best technique?

2006-07-07 07:21:43 · 3 answers · asked by Ghost 2 in Food & Drink Cooking & Recipes

3 answers

I wouldnt dip them. After they have been chilled a bit, I would set them on a wire rack and pour the chocolate over them. Then after they cool and harden, dip the bottoms into the chocolate and set them on wax paper for that nice flat bottom then decorate with a bit of royal icing. hope that helps

2006-07-07 09:35:01 · answer #1 · answered by lady_effie 2 · 0 0

Refrigerate them so that they are cold and the ganache will chill quickly and adhere better

2006-07-07 08:09:59 · answer #2 · answered by Chef Froggy 2 · 0 0

deppends wat kind of truffle ??

2006-07-07 07:26:16 · answer #3 · answered by Ivory 1 · 0 0

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