Lesson 1Emulsifiers and fats: how butter, cream, oils, and lecithin help texture and lastingLook at how butter, cream, oils, and lecithin make ganache smooth, strong, and last longer. Learn to mix milk fat and oils well, stop fat from splitting, and use emulsifiers to make soft mixtures better.
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: mixes for dark, milk, and white ganaches and how they affect hardnessSee how chocolate kind, cream amount, and extra fats make ganache hard, easy to cut, and nice in mouth. Learn good mix ranges for dark, milk, and white ganaches and how to change for alcohol, sugars, and bits inside.
Standard dark ganache ratios and texturesAdjusting milk chocolate ganache formulationsBalancing white chocolate and dairy solidsCompensating for alcohol, sugars, and pureesDesigning sliceable versus pipable ganachesLesson 3Usual truffle flavours: liqueurs, extracts, fruit mixes, nut pastes, spices and how they work with chocolateStudy how liqueurs, extracts, fruit purees, nut pastes, and spices mix with chocolate taste, sweet, and shape. Learn how much to use, water and sugar effects, and ways to keep flavours fresh and steady.
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 butter amount: knowing couverture, compound chocolates, and fat waysCompare couverture and compound chocolates, looking at cocoa butter, added fats, and how they change thickness, tempering, snap, and melt. Learn to pick right chocolate for shells, centres, and covering.
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 5Getting ingredients, label rules, and lasting on shelf for small makingGet good ways to find chocolate, dairy, and bits for small truffles. Learn basic labels, name rules, and how fat, water work, and packing affect lasting and selling.
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 control for chocolates and dairy partsCheck main food safety dangers in chocolate truffles, like dairy germs, water work, and handling risks. Learn ways to control allergens, mixing touches, cleaning, and heat, plus papers for 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 7Coatings and finishes: cocoa powder, tempered chocolate shells, chopped nuts, and crystal effectsKnow how cocoa powder, tempered shells, nuts, and sugar coats affect snap, melt, look, and lasting. Learn when to use each finish, how crystals change them, and how to stop dull or streaky coats.
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 problems: reasons and ways for seizing, rough bits, leaking, cracking, and bloomLearn to find and fix truffle faults like seizing, rough bits, fat split, leaking centres, surface cracks, and fat or sugar bloom, using process watch, mix changes, and good storage.
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
