I'm making truffles balls and when I melt chocolate (using a double boiler) I still find it hard to coat the balls evenly. It the chocolate is smooth but think making the balls quite clunky. I want to get a consistency like the chocolate that ice cream is dipped in and develops a shell. Any tips?
Merry Christmas!
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2006-12-18 02:32:54 · 8 answers · asked by joshy 1 in Food & Drink ➔ Cooking & Recipes
I'm making truffles balls and when I melt chocolate (using a double boiler) I still find it hard to coat the balls evenly. The chocolate is smooth but thick making the balls quite clunky. I want to get a consistency like the chocolate that ice cream is dipped in and develops a shell. Any tips?
Merry Christmas!
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2006-12-18 03:46:06 · update #1
add a bit of whole milk or cream
2006-12-18 02:41:16 · answer #1 · answered by Magick Kitty 7 · 0⤊ 0⤋
Heat 1 cup of whipping cream to a simmer. Chop 1 package of Bakers semi-sweet chocolate squares and pour hot cream over the top. Let this sit for a minute and then beat with a wire whisk. This makes really it really smooth. Good luck!
2006-12-18 02:42:49 · answer #2 · answered by Anonymous · 0⤊ 0⤋
You can add a little butter to make it smoother. The quality of the chocolates has a lot to do with it also.
A trick I learned recently is to place a dab of melted, warm chocolate in the palm of your hand and roll the truffles in that. The layer is easier to control that way. Your hand's warmth keeps the chocolate soft and it doesn't clump as badly.
2006-12-18 02:42:34 · answer #3 · answered by Anonymous · 0⤊ 0⤋
The chocolate used for dipping ice cream has a lot of wax in it to make it smooth.
2006-12-18 02:35:14 · answer #4 · answered by Anonymous · 0⤊ 0⤋
add a little cocoa butter to your chocolate, or copha, you need to add a fat that will set hard, but is liquid once melted, cocoa butter is the best for this.
done forget to temper your chocolate if your using couverture.
if you are trying to coat ice-cream by hand you have to add some vegetable oil, this hepls it stick to the ice cream with out it setting on the imeadiate touch of the chocolate.
have fun!!!
2006-12-18 02:42:06 · answer #5 · answered by jasemateau 1 · 0⤊ 0⤋
By chocolate made specifically for melting. They sell the kind to make candy with in the craft section at Walmart.
2006-12-18 02:40:23 · answer #6 · answered by jerrys_love 3 · 0⤊ 0⤋
I soften chocolate in a generally going on pan without shortening and without double boiler. you're able to do it over LOW warmth and stir it constantly. it is going to soften very quickly. The oil facilitates the chocolate proceed to be in a semi-liquid state. it is going to revert returned to its sturdy sort in case you do not use oil in it. in case you propose to dip strawberries in chocolate, you will not be able to do it like this as quickly as the chocolate cools, so my suggestion is to dip them first, lay them on waxed paper to relax, and that they are going to be waiting to eat. The chocolate coating will ruin once you eat it nevertheless, so be arranged for a large number of chocolate in each single place. the only exception is that in case you employ chocolate that already has a intense fat content fabric. it won't ruin aside like that.
2016-12-30 14:32:14 · answer #7 · answered by ? 3 · 0⤊ 0⤋
yep what he said
2006-12-18 02:40:09 · answer #8 · answered by Christine B 2 · 0⤊ 0⤋