It is a given for people to be interested in the creation of chocolate truffles NYC. If the person wants to make this kind of sweets, then the best equipment to have first is the double boiler. Other people know this as the bain marie. Also, get a medium cooking pan with a liter of water and bring it to a simmer in the right heat.
The choco bar should be properly prepared as well. The pastry chef will just need to get a chopping board so that one may cut the choco bar into pieces. If the lines on the choco bar are sufficient for the size that one wants to have, just break it up into squares. This way, the pastry chef will not have a hard time in melting this ingredient.
After that, the individual should prepare the pan by adding two tablespoons of clean water into it. The water should help in melting the choco. This is optional for some people, though, since they have other techniques they want to use when melting the ingredient. After adding the water, add in the chopped or broken choco.
Once the prepare for the choco has been done, put the pan with the choco in it on top of the medium pan which contains around one liter of water. The individual should keep the bottom of the pan with the choco from touching the water that is in the medium pan. Remember to stir the choco constantly until it melts. It will take around eight minutes to be successful in this.
After that, one will need to add the cream. Do the mixing as gently as possible so that the ganache will mix well. As long as the ganache is not yet mixed completely, the pastry chef should not remove the pan from the heat. Stir it continuously until it mixes well. Only then should one take it out of the heat to let it cool down.
The butter will be the next ingredient that one will have to add to the said mixture. For those who are on this step already, they have to let the medium pan with a liter of water come to a simmer again. The pan with the mixture should be placed on top of this pan once again. Add the butter and stir. When done, remove from the heat.
The ganache should be ready for the next step. Pour this into a large bowl. The rest of the mixture in the said pan should be removed using a spatula. Line up the surface of this ganache with plastic wraps. The wrap will prevent a film from developing at the pan's surface. The bowl should be placed inside the fridge until the mixture is stiff.
After an hour, the person can proceed into making the truffle. Just get the bowl out of the fridge and put it on top of one's work surface. The cocoa should be prepared as well. Just put a certain amount of cocoa in a medium bowl.
Get a melon baller. Another alternative for this is a teaspoon or an ice cream scooper. Get small amounts of the ganache with this and roll it into a ball. Use the palm of the hands as quickly as possible for making chocolate truffles NYC.
The choco bar should be properly prepared as well. The pastry chef will just need to get a chopping board so that one may cut the choco bar into pieces. If the lines on the choco bar are sufficient for the size that one wants to have, just break it up into squares. This way, the pastry chef will not have a hard time in melting this ingredient.
After that, the individual should prepare the pan by adding two tablespoons of clean water into it. The water should help in melting the choco. This is optional for some people, though, since they have other techniques they want to use when melting the ingredient. After adding the water, add in the chopped or broken choco.
Once the prepare for the choco has been done, put the pan with the choco in it on top of the medium pan which contains around one liter of water. The individual should keep the bottom of the pan with the choco from touching the water that is in the medium pan. Remember to stir the choco constantly until it melts. It will take around eight minutes to be successful in this.
After that, one will need to add the cream. Do the mixing as gently as possible so that the ganache will mix well. As long as the ganache is not yet mixed completely, the pastry chef should not remove the pan from the heat. Stir it continuously until it mixes well. Only then should one take it out of the heat to let it cool down.
The butter will be the next ingredient that one will have to add to the said mixture. For those who are on this step already, they have to let the medium pan with a liter of water come to a simmer again. The pan with the mixture should be placed on top of this pan once again. Add the butter and stir. When done, remove from the heat.
The ganache should be ready for the next step. Pour this into a large bowl. The rest of the mixture in the said pan should be removed using a spatula. Line up the surface of this ganache with plastic wraps. The wrap will prevent a film from developing at the pan's surface. The bowl should be placed inside the fridge until the mixture is stiff.
After an hour, the person can proceed into making the truffle. Just get the bowl out of the fridge and put it on top of one's work surface. The cocoa should be prepared as well. Just put a certain amount of cocoa in a medium bowl.
Get a melon baller. Another alternative for this is a teaspoon or an ice cream scooper. Get small amounts of the ganache with this and roll it into a ball. Use the palm of the hands as quickly as possible for making chocolate truffles NYC.
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