Last week, I had the privilege of attending a truffle making class at Sukhothai Bangkok hotel lead by executive pastry chef Laurent Ganguillet. I have learned some useful tips when it comes to making truffles from the expert himself and would like to share some tips with you all. Chef used couverture which is high quality chocolate, containing more cocoa butter which gives it more sheen and creamy flavour.
Here is a recipe I got from chef.
serving 50 pieces
250 ml heavy cream 35% fat content
150 g milk couverture
250 g dark couverture 58%
8 g coffee powder
- Roughly chop 2 kinds of chocolate and put them in a mixing bowl.
- Put heavy cream in cooking pot and bring them to boil.
- Remove from heat and add coffee powder, stir well until dissolved.
- Pour half of the cream onto chocolate and, using a whisk, start to mix slowly from the centre of the bowl. The cream will emulsify as you keep mixing. Tip: if you notice the chocolate starts to thicken too quickly, put the mixing bowl over the cream bowl on the stove with the heat off.
- Add the remaining cream to chocolate and stir well to obtain smooth consistency. Voila, ganache is created!
- Let the ganache cool and crystallize at room temperature. This takes about 12 hours.
- To shape the truffles, put the ganache in the piping bag and pipe dots of ganache, the size of a cherry tomato on baking paper and let set. Tip: It's important to touche the baking paper, and pipe vertically up without moving to create a round shape. As you can see, I struggled as it was my first time. It was harder than it looked! You can also pipe into cylindrical shape, or use 2 spoons to shape as well.
- Prepare cocoa powder by spreading 2 cm layer of cocoa powder on a large tray with a rim.
- Melt some dark chocolate to 32 c and, with the help of forks, quickly roll the truffles one by one in the melted chocolate and then in the cocoa powder to coat them nicely.
|What a gong show there|
- Let set.
- To remove the cocoa powder, put a small amount of truffles in a large strainer, and use a baker's brush to remove excess powder. As you can see, I didn't have either available.
And that's it! Your mocha truffles are ready to be enjoyed. Mine didn't turn out pretty, but they tasted amazing... The ganache was velvety smooth, rich, dark, with a slight sweetness. Here's a nicer picture of the truffles made by the professionals instead.