Diploma in Advanced Culinary Arts | Baking & Patisserie 342 Measuring scale Measuring spoon set Mixing bowls Palette Knife Scraper Saucepan Rubber spatula Notes 1. To multiply the recipe, multiply all ingredients proportionately. 2. Chili Truffles - Add chili powder or flakes to dark chocolate truffle mixture. Coat with dark chocolate and roll in cocoa powder 3. Cherry Truffles - Add 80g chopped amarena cherries to the dark chocolate ganache. Coat with dark Equipment Key Learning Making Ganache Making Truffles Yield: 15 - 20 pieces Ingredients Method 1. Melt dark chocolate over Bain Marie at 50° C. 2. Take the bowl off the Bain Marie and add in the soft butter and mix. 3. In another saucepan, boil cream and cool down to 40° C. Pour the cream onto the chocolate and mix to form a ganache 4. If adding chili powder or chopped cherries, they can be added at this stage. 5. Cover it with contact cling film. Allow it to rest overnight at 18° C - 20° C room temperature or fridge. 6. On the next day, roll the ganache into desired size balls and coat with tempered dark chocolate and further roll into desired nuts, cocoa powder etc. Dark Chocolate Truffle Mixture Dark chocolate 100 g Cream 90 g Butter 10 g
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