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.
Then, get a small pan. Add two tablespoons of water in it. This water will assist with the melting of the chopped up choco bar. Most people will usually prefer to add water into the said pan to make the melting process proceed faster but there are those people who will want to have the choco melt in its natural melting point.
The choco will have to be melted thoroughly. That is why it is recommended to put the pan where the choco is placed in on top of the pan with the simmering water. The bottom of the pan with choco should never touch with the water in the bottom pan. Do not forget to stir the choco as well. To successfully melt the choco, do this for eight minutes.
Adding the cream is the next part. If possible, one should mix this as gently as one could. The ganache should be able to mix well if the person continuously stirs the mixture until every ingredients are completely blended in. Once everything is blended well, remove it from the heat and let it rest until it cools 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 then be transferred to a large bowl. Use a spatula to remove the remaining mixture off the pan. The surface of the mixture should be lined up with a plastic wrap as well so that one can prevent films from developing. The bowl should then be deposited into the fridge.
The truffle should then be made. After one hour, the pastry chef should just take the bowl out from the fridge. Put it on the work surface. Do not overlook the preparations for the cocoa by putting it into a medium bowl.
Try to obtain a melon baller, teaspoon, or small ice cream scooper too. Using any of these things, get a small amount of ganache and roll it to a ball using one's palms. Roll it as quickly as possible to get the shape right for the 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.
Then, get a small pan. Add two tablespoons of water in it. This water will assist with the melting of the chopped up choco bar. Most people will usually prefer to add water into the said pan to make the melting process proceed faster but there are those people who will want to have the choco melt in its natural melting point.
The choco will have to be melted thoroughly. That is why it is recommended to put the pan where the choco is placed in on top of the pan with the simmering water. The bottom of the pan with choco should never touch with the water in the bottom pan. Do not forget to stir the choco as well. To successfully melt the choco, do this for eight minutes.
Adding the cream is the next part. If possible, one should mix this as gently as one could. The ganache should be able to mix well if the person continuously stirs the mixture until every ingredients are completely blended in. Once everything is blended well, remove it from the heat and let it rest until it cools 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 then be transferred to a large bowl. Use a spatula to remove the remaining mixture off the pan. The surface of the mixture should be lined up with a plastic wrap as well so that one can prevent films from developing. The bowl should then be deposited into the fridge.
The truffle should then be made. After one hour, the pastry chef should just take the bowl out from the fridge. Put it on the work surface. Do not overlook the preparations for the cocoa by putting it into a medium bowl.
Try to obtain a melon baller, teaspoon, or small ice cream scooper too. Using any of these things, get a small amount of ganache and roll it to a ball using one's palms. Roll it as quickly as possible to get the shape right for the chocolate truffles NYC.