Lesson 1Emulsifiers and fats: how butter, cream, oils, and lecithin affect feel and lasting timeLook closely at how butter, cream, oils, and lecithin create smooth ganache, keep it steady, and extend its life. Discover ways to mix milk fats with extra oils, stop fats from splitting, and apply emulsifiers to bolster sensitive mixtures.
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 science: proportions for dark, milk, and white types and their effect on solidityInvestigate how chocolate kind, cream amount, and extra fats determine ganache hardness, ease of cutting, and mouth sensation. Master practical proportion limits for dark, milk, and white ganaches and adjustments for spirits, sugars, and add-ins.
Standard dark ganache ratios and texturesAdjusting milk chocolate ganache formulationsBalancing white chocolate and dairy solidsCompensating for alcohol, sugars, and pureesDesigning sliceable versus pipable ganachesLesson 3Typical truffle flavours: spirits, essences, fruit blends, nut spreads, spices and their blend with chocolateExamine how spirits, essences, fruit blends, nut spreads, and spices mix with chocolate taste, sweetness, and form. Grasp amount suggestions, water and sugar effects, and methods to maintain vivid and enduring flavours.
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 kinds and cocoa fat levels: grasping coating types, mixed chocolates, and fat actionsContrast coating and mixed chocolates, emphasising cocoa fat levels, added fats, and their influence on thickness, setting, crispness, and melting. Learn to select suitable chocolate for casings, fillings, and coverings.
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 5Sourcing materials, label needs, and lasting-storage factors for small-scale makingAcquire useful standards for obtaining chocolate, dairy, and add-ins for small-batch truffles. Understand basic labelling, legal naming rules, and how fat levels, water movement, and wrapping impact lasting storage and sharing.
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 allergy management for chocolates and dairy partsGo over main food safety dangers in chocolate truffles, such as dairy germs, water movement, and handling perils. Master controls for allergens, cross-mixing, cleaning, and heat, plus records fitting small makers.
Pathogens, water activity, and dairy risksTime–temperature controls for ganachePreventing allergen cross‑contact in productionCleaning, sanitation, and equipment zoningTraceability, recalls, and documentation basicsLesson 7Coverings and touches: cocoa dust, set chocolate casings, cut nuts, and crystal formation effectsGrasp how cocoa dust, set casings, nuts, and sugar coverings shape crispness, melting, look, and lasting time. Learn suitable times for each touch, crystal formation impacts, and ways to evade dull or marked coverings.
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 8Fixing truffle issues: reasons and solutions for clumping, roughness, leaking, splitting, and bloomingMaster spotting and mending truffle flaws like clumping, roughness, fat splitting, leaking fillings, surface splitting, and fat or sugar blooming, via process oversight, recipe changes, and right storage habits.
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
