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Jun 28, 2010 03:24 PM

salted truffle question

I made the epicurious salted caramel truffles a few months ago and plan on making them this weekend for a friend's birthday. Last time I made them, I did it pretty much free form- when the caramel was chilled, I rolled it in a ball, chilled it again and then dipped them in melted chocolate. They were great but kind of unshaped blogs. This time I wanted to make them in chocolate molds, which I think will be much easier. The only thing is, I can't think of how to sprinkle the top with salt. I don't want to put the salt in the mold before I assemble the chocolates, nor do I want to put them on the bottom, as my molds are shaped. Any ideas?

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  1. How about putting the salt in the middle, i.e. a bit of caramel in the mold, a bit of salt, then more caramel.

    1 Reply
    1. re: souschef

      What about doing it after you unmold the truffles? Dab a little melted chocolate on the top so the salt will stick, and sprinkle it on. Should be pretty. I think having the salt hit your tongue separately is pivotal to the experience.

    2. If you are going to mold them, it will have to be the caramel that gets molded. The caramel will be too hot to pour on top of chocolate. So mold the caramel then dip the caramels in chocolate. Immediately after dipping them sprinkle a tiny bit of kosher or flaked fluer de sal on them.

      By the way, I have made both molded and hand rolled truffles and while the molded one are prettier and look more professional, the people that receive the truffles, even the ones that pay for my truffles seem to appreciate the hand rolled better. They like that it is obvious that they are hand made and hand dipped. They like the slightly irregular shapes and the slight puddle of chocolate under them.

      1. I wonder why people insist on dusting truffles with cocoa. I find that cocoa-dusted truffles make me cough.

        7 Replies
        1. re: souschef

          That was the original but no I don't like em that way either. I prefer chocolate dipped but most people don't have a tempering machine or the skill to temper on a marble slab.

          Even if you aren't going to dip them in chocolate, there are good things to dip them in.

          chopped nuts of any variety
          shredded coconut toasted or just sweetened
          sprinkles though not my favorite

          1. re: Hank Hanover

            "the original"

            The cocoa was to represent the look of a real truffle; I prefer the chocolate dipped as well, the coating makes them all the more special. I also prefer the look of hand dipped truffes over molded; they just look more handmade, which is a excellent quality in a chocolate.

            Souschef: You need to learn how not to inhale your truffles.;-))

            1. re: bushwickgirl

              Not inhale my truffles? I thought that eating involved ALL of the senses!

              I like my truffles to have a very thin chocolate coating that has definite 'snap', and had a discussion with a local chocolatier telling her that I found that the truffles she sells have too thick a coating...they have a crunch more than a snap. She told me that her other customers like it that way.

              1. re: souschef

                No, I like a snap of chocolate also. A thick coating takes away from the filling, which is what a truffle is all about.

                Not only is the cocoa coating dangerous to one's respiratory system, ;-) it makes a mess on the shirt.

                1. re: bushwickgirl

                  You wipe your fingers on your shirt ??? :))

                  1. re: souschef

                    No, my dear souschef, I don't, but I do dribble. Cocoa powder is messy and gets everywhere, and I'm not inclined to put the whole truffle in my mouth all at once; I like to take little bites to savor it.

                2. re: souschef

                  I like a paper thin coating of chocolate but with still a snap to it which is a function of good tempering.

                  The trick to a paper thin shell is chocolate with a lot of cocoa butter. You can't dip with the same 60 - 70% cocoa solids chocolate that you make the centers with.

                  For instance, for a dark chocolate dip, I prefer Callebaut NV-835 which is 54% cocoa solids and well over 30% cocoa butter. If you used 64% or more, the coating would be between an 1/8 and 1/4 inch thick.