Lesson 1Emulsifiers and fats: how butter, cream, oils, and lecithin affect feel and lasting powerLook at how butter, cream, oils, and lecithin make ganache smooth, steady, and long-lasting. Learn to mix milk fat and extra oils well, stop fats from splitting, and use emulsifiers to make gentle mixtures 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 science: mixes for dark, milk, and white ganaches and their effect on hardnessFind out how chocolate kind, cream amount, and extra fats set ganache hardness, ease of cutting, and mouth feel. Learn good mix ranges for dark, milk, and white ganaches and how to change for alcohol, sugars, and bits inside.
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 flavours: 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 amount guides, water and sugar effects, and ways to keep flavours 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 4Chocolate kinds and cocoa butter amounts: knowing couverture, compound chocolates, and fat actionsCompare couverture and compound chocolates, looking at cocoa butter amount, added fats, and how they change thickness, tempering, snap, and melting. Learn to pick the right chocolate for shells, fillings, 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 rules, and keeping fresh for small-batch makingGet useful tips for sourcing chocolate, dairy, and add-ins for small-batch truffles. Learn basic labelling, legal name rules, and how fat amount, water level, and packing affect keeping fresh 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 checks just for chocolates and dairy partsGo over main food safety risks in chocolate truffles, like dairy germs, water level, and handling dangers. Learn ways to handle allergens, cross-mixing, cleaning, and heat, plus records good 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 looks: cocoa powder, tempered chocolate shells, chopped nuts, and crystal effectsUnderstand how cocoa powder, tempered shells, nuts, and sugar coverings change snap, melt, look, and lasting. Learn when to use each finish, how crystals affect 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 solutions for sticking, roughness, leaking, breaking, and bloomLearn to find and fix truffle faults like sticking, roughness, fat split, leaking middles, surface breaks, and fat or sugar bloom, using step checks, 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
