Need a clarification of chocolate
Hi everyone. I've a question about chocolate for dipping. I use to work at a bakery that dipped their cupcakes and petit fours in a chocolate that you scooped out of a bucket and it was labeled either "truffle" or " truffled ganache". We would scoop it with an ice cream scoop. It wasn't rock hard, but it wasn't soft either. The taste was superb with a thin consistency, hardened quickly and left a very smooth look. So my question is what kind of chocolate was that? Can I make it at home? I hate using the candy melts, they are just a pain to me and I don't particularly like their taste. I've been reading a lot about chocolate, but it's intimidating and a lot of info. I'm really hoping somebody knows what I'm talking about and can help me out, otherwise I feel I'm gonna have to spend a lot of money with trial and error
Replies to This Discussion
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Permalink Reply by Deah on
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Vanessa, search the forums for ganache. There are quite a few discussions on ganache. You'll probably have to play with it to get the consistency you are looking for.
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Permalink Reply by Vanessa Araiza on
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Doesnt ganache stay soft though. I didn't think it sets solid. Does it?
Deah said:Vanessa, search the forums for ganache. There are quite a few discussions on ganache. You'll probably have to play with it to get the consistency you are looking for.
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Permalink Reply by Katy Nott on
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Vanessa - I think for what you want to do, you might need tempered chocolate. This will coat your pops or whatever it is you're making (chocolate sweets for example). If it has been tempered, it will stay firm.
I found these vids on youtube quite helpful -
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