Lesson 1Mixers and fats: how butter, cream, oils, and lecithin help texture and lasting timeLook close at how butter, cream, oils, and lecithin make ganache smooth, strong, and last long. Learn to balance milk fat and extra oils, stop fat from splitting, and use mixers to make delicate mixes better for your truffles.
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 mixing: measures for dark, milk, and white ganaches and how they affect hardnessFind out how type of chocolate, amount of cream, and extra fats set the hardness, cutting ease, and feel in mouth for ganache. Learn good measure ranges for dark, milk, and white ganaches and how to change 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 3Usual truffle flavors: liqueurs, extracts, fruit mashes, nut spreads, spices and how they work with chocolateStudy how liqueurs, extracts, fruit mashes, nut spreads, and spices mix with chocolate taste, sweetness, and build. Learn how much to use, effects of water and sugar, and ways to keep flavors fresh and steady in your truffles.
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 covering chocolate, mix chocolates, and fat waysCompare covering and mix chocolates, looking at cocoa butter amount, added fats, and how they change thickness, setting, snap, and melting. Learn to pick right chocolate for shells, centers, and covering in Liberian baking.
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 needs, and lasting on shelf for small-batch makingGet useful ways to find chocolate, dairy, and add-ins for small truffle batches. Learn basic labeling, what names to use by law, and how fat, water level, and packing affect lasting and sharing in small production.
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 watch special for chocolates and dairy partsCheck main food safety dangers in chocolate truffles, like dairy germs, water level, and handling risks. Learn ways to control allergies, mixing touches, cleaning, and heat, plus papers good for small makers in Liberia.
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 looks: cocoa powder, set chocolate shells, chopped nuts, and crystal effectsUnderstand how cocoa powder, set shells, nuts, and sugar covers change snap, melt, look, and lasting. Learn when to use each look, how crystals affect them, and how to avoid dull or streaky covers on 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 8Fixing truffle problems: reasons and ways to stop seizing, roughness, leaking, breaking, and bloomLearn to find and fix truffle faults like seizing, roughness, fat split, leaking centers, surface breaks, and fat or sugar bloom, using step control, mix changes, and good storage for steady results.
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
