Lesson 1Emulsifiers and fats: role of butter, cream, oils, and lecithin in texture and shelf lifeLook closely at how butter, cream, oils, and lecithin affect the smoothness, stability, and lasting power of ganache. Learn to balance milk fat and added oils, stop fat from separating, and use emulsifiers to make delicate mixtures stronger.
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 firmnessFind out how the type of chocolate, amount of cream, and added fats determine the firmness, ease of cutting, and feel in the mouth of ganache. Learn the working ratio ranges for dark, milk, and white ganaches and how to adjust for alcohol, 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 3Common truffle flavourings: liqueurs, extracts, fruit purées, nut pastes, spices and their interaction with chocolateStudy how liqueurs, extracts, fruit purees, nut pastes, and spices work with chocolate's flavour, sweetness, and structure. Learn dosage guidelines, effects of water and sugar, and ways to keep flavours fresh and stable.
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 behaviourCompare couverture and compound chocolates, looking at cocoa butter content, added fats, and how they influence thickness, tempering, snap, and melting. Learn to pick the right chocolate type for shells, centres, and coating.
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, labelling expectations, and shelf-stability considerations for small-batch productionGet practical tips for sourcing chocolate, dairy, and add-ins for small-batch truffles. Learn basic labelling, what names are expected legally, and how fat content, water activity, and packaging affect shelf stability and distribution.
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 componentsGo over main food safety risks in chocolate truffles, including dairy germs, water activity, and handling dangers. Learn controls for allergens, cross-contact, cleaning, and temperature, plus records suited to small producers.
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 crystallisation effectsUnderstand how cocoa powder, tempered shells, nuts, and sugar coatings affect snap, melt, looks, and shelf life. Learn when to use each finish, how crystallisation impacts them, and how to avoid dull or streaky coatings.
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 bloomLearn to identify and fix truffle problems like seizing, graininess, fat separation, weeping centres, surface cracking, and fat or sugar bloom, using process control, recipe changes, and proper storage methods.
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
