Lesson 1Emulsifiers and fats: how butter, cream, oils, and lecithin affect texture and keeping timeLook closely at how butter, cream, oils, and lecithin create smooth ganache, ensure stability, and extend shelf life. Master balancing milk fats with extra oils, stop fat from splitting, and apply emulsifiers to fortify sensitive mixtures.
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: proportions for dark, milk, and white ganaches and their effect on solidityDiscover how chocolate kind, cream amount, and extra fats determine ganache firmness, ease of cutting, and feel in the mouth. Grasp practical proportion guidelines for dark, milk, and white ganaches, plus tweaks for spirits, 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 3Popular truffle flavours: spirits, essences, fruit mashes, nut spreads, spices and how they blend with chocolateExamine how spirits, essences, fruit mashes, nut spreads, and spices mingle with chocolate taste, sweetness, and form. Pick up dosing tips, effects of water and sugar, and ways to maintain vibrant, lasting flavours.
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 fat levels: grasping coating chocolate, compound types, and fat actionsContrast coating and compound chocolates, emphasising cocoa fat levels, added fats, and their influence on flow, setting, crispness, and melting. Choose suitable chocolate for casings, fillings, and coverings.
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 5Sourcing ingredients, labelling rules, and storage factors for small-scale makingAcquire useful standards for obtaining chocolate, dairy, and extras for small-batch truffles. Understand basic labelling, legal naming, and how fat levels, moisture activity, and wrapping impact storage 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 management for chocolates and dairy partsGo over main safety risks in chocolate truffles, like dairy bugs, moisture levels, and handling dangers. Master controls for allergens, cross-mixing, cleaning, and temps, including records 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 touches: cocoa dust, set chocolate casings, chopped nuts, and crystal effectsGrasp how cocoa dust, set casings, nuts, and sugar layers shape crispness, melt, looks, and storage. Know when to pick each touch, how crystals change them, and avoid dull or streaky finishes.
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 seizing, grittiness, leaking, splitting, and bloomingMaster spotting and mending truffle flaws like seizing, grittiness, fat splits, leaking middles, surface splits, and fat or sugar blooms, via process 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
