Lesson 1Emulsifiers and fats: role of butter, cream, oils, and lecithin in texture and shelf lifeInvestigate how butter, cream, oils, and lecithin contribute to the smoothness, stability, and longevity of ganache. Master the art of balancing milk fats with additional oils, avoiding fat separation, and employing emulsifiers to enhance fragile mixtures for Namibian bakers.
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 firmnessDelve into how chocolate types, cream amounts, and supplementary fats determine ganache's firmness, ease of cutting, and mouthfeel. Understand practical ratio guidelines for dark, milk, and white ganaches, including modifications for alcohol, sugars, and add-ins suitable for local production.
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 chocolateExamine the interplay of liqueurs, extracts, fruit purées, nut pastes, and spices with chocolate's taste, sweetness, and form. Acquire dosing recommendations, effects of water and sugar, and methods to maintain vibrant, enduring flavours in Namibian truffle crafting.
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 behaviourContrast couverture and compound chocolates, emphasising cocoa butter levels, added fats, and their influence on flow, tempering, crispness, and melting. Select appropriate chocolate for shells, fillings, and coatings in small-batch Namibian bakeries.
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 productionAcquire essential guidelines for procuring chocolate, dairy, and inclusions for small-batch truffles in Namibia. Understand basic labelling requirements, legal naming standards, and how fat levels, moisture activity, and packaging affect durability and market reach.
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 componentsAssess primary food safety risks in chocolate truffles, such as dairy contaminants, moisture levels, and handling dangers. Implement allergen management, contamination prevention, sanitation, and temperature protocols, plus record-keeping ideal for Namibian 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 effectsGrasp how cocoa powder, tempered shells, nuts, and sugar coatings impact crispness, melting, looks, and shelf life. Determine suitable finishes, understand crystallisation influences, and prevent lacklustre or uneven coatings in local truffle production.
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 bloomMaster diagnosing and remedying truffle problems like seizing, graininess, fat bloom, leaking centres, cracking surfaces, and sugar bloom through process oversight, recipe adjustments, and correct storage for Namibian bakers.
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
