Lesson 1Emulsifiers and fats: role of butter, cream, oils, and lecithin in texture and shelf lifeExamine how butter, cream, oils, and lecithin shape ganache smoothness, stability, and shelf life. Learn to balance milk fat and added oils, prevent fat separation, and use emulsifiers to strengthen delicate formulations.
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 firmnessExplore how chocolate type, cream content, and added fats define ganache firmness, cuttability, and mouthfeel. Learn working ratio ranges for dark, milk, and white ganaches and how to adjust for alcohol, sugars, and inclusions.
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 flavorings: liqueurs, extracts, fruit purées, nut pastes, spices and their interaction with chocolateStudy how liqueurs, extracts, fruit purees, nut pastes, and spices interact with chocolate flavor, sweetness, and structure. Learn dosage guidelines, water and sugar impacts, and strategies to keep flavors bright and stable.
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 behaviorCompare couverture and compound chocolates, focusing on cocoa butter content, added fats, and how they affect viscosity, tempering, snap, and melt. Learn to choose the right chocolate type for shells, centers, and enrobing.
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, labeling expectations, and shelf-stability considerations for small-batch productionGain practical criteria for sourcing chocolate, dairy, and inclusions for small‑batch truffles. Learn labeling basics, legal name expectations, and how fat content, water activity, and packaging influence shelf stability and distribution.
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 componentsReview key food safety hazards in chocolate truffles, including dairy pathogens, water activity, and handling risks. Learn controls for allergens, cross‑contact, cleaning, and temperature, plus documentation suited to 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 crystallization effectsUnderstand how cocoa powder, tempered shells, nuts, and sugar coatings influence snap, melt, appearance, and shelf life. Learn when to use each finish, how crystallization affects them, and how to avoid dull or streaky coatings.
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 diagnose and correct truffle defects such as seizing, graininess, fat separation, weeping centers, surface cracking, and fat or sugar bloom, using process control, formulation tweaks, and proper storage practices.
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
