Lesson 1Emulsifiers and fats: role of butter, cream, oils, and lecithin in texture and shelf lifeInvestigate how butter, cream, oils, and lecithin contribute to the smoothness, stability, and longevity of ganache. Discover ways to harmonise milk fats with additional oils, avoid fat separation, and employ emulsifiers to fortify sensitive mixtures effectively.
Roles of butterfat versus cocoa butterCream composition and its impact on textureUsing neutral and flavored oils in ganacheLecithin and other emulsifiers in chocolatePreventing fat separation and greasinessLesson 2Ganache chemistry: ratios for dark, milk, and white ganaches and impact on firmnessDelve into how chocolate varieties, cream proportions, and supplementary fats determine the firmness, ease of cutting, and mouthfeel of ganache. Master practical ratio guidelines for dark, milk, and white ganaches, and adapt them for inclusions like alcohol, sugars, and fruits.
Standard dark ganache ratios and texturesAdjusting milk chocolate ganache formulationsBalancing white chocolate and dairy solidsCompensating for alcohol, sugars, and pureesDesigning sliceable versus pipable ganachesLesson 3Common truffle flavorings: liqueurs, extracts, fruit purées, nut pastes, spices and their interaction with chocolateExamine the interplay of liqueurs, extracts, fruit purees, nut pastes, and spices with chocolate's flavour, sweetness, and consistency. Acquire dosing recommendations, insights on water and sugar effects, and methods to preserve vibrant, enduring flavours in your creations.
Balancing alcohols and liqueurs in ganacheWorking with extracts and essential oils safelyFormulating with fruit purees and acidityIncorporating nut pastes and pralinesUsing spices, teas, and herbs without grittinessLesson 4Chocolate types and cocoa butter content: understanding couverture, compound chocolates, and fat behaviorContrast couverture and compound chocolates, emphasising cocoa butter levels, added fats, and their influence on flow, tempering, crispness, and melting. Select appropriate chocolate for shells, fillings, and coatings to achieve professional results.
Defining couverture and cocoa butter percentagesUnderstanding compound coatings and lauric fatsViscosity, fluidity, and coating thicknessTempering curves and crystal form behaviorMatching chocolate type to truffle applicationsLesson 5Ingredient sourcing, labeling expectations, and shelf-stability considerations for small-batch productionAcquire essential guidelines for procuring chocolate, dairy, and add-ins for small-scale truffle making. Understand basic labelling requirements, legal naming standards, and factors like fat content, moisture levels, and packaging that affect durability and market readiness.
Evaluating couverture, cream, and butter qualitySelecting nuts, purees, and flavor concentratesLabeling names, ingredient lists, and claimsManaging water activity and mold risksPackaging, oxygen exposure, and best-by datingLesson 6Food safety and allergen control specific to chocolates and dairy componentsAssess critical safety risks in chocolate truffles, such as dairy contaminants, moisture control, and handling protocols. Implement measures for allergens, contamination prevention, sanitation, temperature management, and record-keeping tailored for small operations.
Pathogens, water activity, and dairy risksTime–temperature controls for ganachePreventing allergen cross-contact in productionCleaning, sanitation, and equipment zoningTraceability, recalls, and documentation basicsLesson 7Coatings and finishes: cocoa powder, tempered chocolate shells, chopped nuts, and crystallization effectsGrasp how cocoa powder, tempered shells, nuts, and sugar layers impact crispness, melting, aesthetics, and durability. Determine suitable finishes, manage crystallisation for optimal results, and steer clear of lacklustre or uneven coatings in your truffles.
Using cocoa powder and starch blends as finishesBuilding stable tempered chocolate shellsApplying chopped nuts, seeds, and crunchy crumbsManaging sugar coatings and powdered finishesCrystallization control for shine and snapLesson 8Troubleshooting truffles: causes and fixes for seizing, graininess, weeping, cracking, and bloomMaster the art of pinpointing and resolving truffle imperfections like seizing, coarseness, moisture leakage, cracks, and blooming through process oversight, recipe modifications, and appropriate storage techniques to ensure flawless outcomes.
Identifying seizing and overcrystallized chocolateFixing grainy or broken ganache emulsionsPreventing weeping, sweating, and sugar bloomManaging cracking from contraction and water activityRecognizing and limiting fat bloom in coatings
