Lesson 1Emulsifiers and fats: role of butter, cream, oils, and lecithin in texture and shelf lifeLook at how butter, cream, oils, and lecithin affect ganache smoothness, stability, and shelf life. Learn to balance milk fat with added oils, avoid fat separation, and apply emulsifiers to improve delicate recipes for consistent results.
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 firmnessDiscover how chocolate type, cream amount, and added fats determine ganache firmness, ease of cutting, and mouthfeel. Understand working ratio ranges for dark, milk, and white ganaches and adjustments for alcohol, sugars, and inclusions in tropical climates.
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 how liqueurs, extracts, fruit purees, nut pastes, and spices work with chocolate flavour, sweetness, and structure. Get dosage tips, effects of water and sugar, and methods to maintain bright, stable flavours in humid conditions.
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, emphasising cocoa butter levels, added fats, and their effects on viscosity, tempering, snap, and melting. Choose suitable chocolate types for shells, centres, and enrobing in small-scale operations.
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 practical tips for sourcing chocolate, dairy, and inclusions for small-batch truffles. Understand basic labelling, legal naming requirements, and how fat content, water activity, and packaging impact shelf stability and distribution in Singapore.
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, like dairy pathogens, water activity, and handling issues. Learn controls for allergens, cross-contact, cleaning, and temperature, plus documentation ideal for small producers complying with local standards.
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, appearance, and shelf life. Know when to use each finish, how crystallisation influences them, and ways to prevent dull or streaky coatings in warm weather.
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 spot and fix truffle problems like seizing, graininess, fat separation, weeping centres, surface cracking, and fat or sugar bloom, through process controls, recipe changes, and proper storage to ensure quality in daily baking.
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
