Lesson 1Emulsifiers an' fats: role a butter, cream, oils, an' lecithin in texture an' shelf lifeCheck out how butter, cream, oils, an' lecithin shape ganache smoothness, stability, an' shelf life. Learn fi balance milk fat an' added oils, prevent fat separation, an' use emulsifiers fi strengthen delicate formulations.
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 fi dark, milk, an' white ganaches an' impact pon firmnessExplore how chocolate type, cream content, an' added fats define ganache firmness, cuttability, an' mouthfeel. Learn working ratio ranges fi dark, milk, an' white ganaches an' how fi adjust fi alcohol, sugars, an' inclusions.
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 an' dem interaction wid chocolateStudy how liqueurs, extracts, fruit purees, nut pastes, an' spices interact wid chocolate flavor, sweetness, an' structure. Learn dosage guidelines, water an' sugar impacts, an' strategies fi keep flavors bright an' 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 an' cocoa butter content: understanding couverture, compound chocolates, an' fat behaviorCompare couverture an' compound chocolates, focusing pon cocoa butter content, added fats, an' how dem affect viscosity, tempering, snap, an' melt. Learn fi choose di right chocolate type fi shells, centers, an' enrobing.
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, an' shelf-stability considerations fi small-batch productionGain practical criteria fi sourcing chocolate, dairy, an' inclusions fi small-batch truffles. Learn labeling basics, legal name expectations, an' how fat content, water activity, an' packaging influence shelf stability an' 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 an' allergen control specific to chocolates an' dairy componentsReview key food safety hazards in chocolate truffles, including dairy pathogens, water activity, an' handling risks. Learn controls fi allergens, cross-contact, cleaning, an' temperature, plus documentation 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 an' finishes: cocoa powder, tempered chocolate shells, chopped nuts, an' crystallization effectsUnderstand how cocoa powder, tempered shells, nuts, an' sugar coatings influence snap, melt, appearance, an' shelf life. Learn when fi use each finish, how crystallization affects dem, an' how fi 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 an' fixes fi seizing, graininess, weeping, cracking, an' bloomLearn fi diagnose an' correct truffle defects such as seizing, graininess, fat separation, weeping centers, surface cracking, an' fat or sugar bloom, using process control, formulation tweaks, an' proper storage practices.
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
