Lesson 1Mixers and fats: how butter, cream, oils, and lecithin affect feel and lasting timeLook at how butter, cream, oils, and lecithin make ganache smooth, steady, and long-lasting. Learn to balance milk fat and extra oils, stop fat from splitting, and use mixers to make weak mixes stronger.
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 makeup: mixes 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 mix 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 tastes: liqueurs, extracts, fruit mixes, nut spreads, spices and how they work with chocolateStudy how liqueurs, extracts, fruit mixes, nut spreads, and spices mix with chocolate taste, sweetness, and build. Learn amount guides, water and sugar effects, and ways to keep tastes 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 4Types of chocolate and cocoa fat amount: knowing covering chocolate, mix chocolates, and fat waysCompare covering and mix chocolates, looking at cocoa fat amount, added fats, and how they change thickness, setting, snap, and melt. Learn to pick right chocolate type for shells, centers, 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 needs, and lasting on shelf for small-group makingGet useful rules for getting chocolate, milk products, and add-ins for small-group truffles. Learn basic labeling, legal name needs, and how fat amount, water work, and packing affect shelf lasting and sharing.
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 to chocolates and milk partsCheck main food safety dangers in chocolate truffles, like milk germs, water work, and handling risks. Learn ways to control allergies, cross-touch, cleaning, and heat, plus papers fit 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 7Coverings and ends: cocoa powder, set chocolate shells, chopped nuts, and crystal effectsUnderstand how cocoa powder, set shells, nuts, and sugar coverings affect snap, melt, look, and shelf life. Learn when to use each end, how crystals change them, and how to avoid dull or streaky coverings.
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 fix grabbing, rough feel, leaking, breaking, and bloomLearn to find and fix truffle faults like grabbing, rough feel, fat split, leaking centers, surface breaks, and fat or sugar bloom, using step control, mix changes, and right storage ways.
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
