Diploma in Advanced Culinary Arts | Baking & Patisserie 340 chocolate liquor is conched (processed). A chocolate with a velvety smooth texture will produce a truffle that is velvety smooth. However, the most important point to consider when choosing either a bittersweet or semi-sweet chocolate for making your truffles is whether you like the chocolate when eaten out of hand. Ganache Ganache is normally made by heating heavy/double cream, then pouring it over chopped dark semi-sweet chocolate. The mixture is stirred or blended until smooth, with liqueurs or extracts added in desired. Depending on the kind of chocolate used, what the ganache is intended for, and the temperature it will be served at, the ratio of chocolate to cream is varied to obtain the desired consistency, typically, two parts chocolate to one part cream are used for filling cakes or truffle base, while three to one are commonly used in a glaze. Cooled ganache can be whipped to increase volume and spread to cover a cake.
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