Dark Chocolate Ganache for Chocolate Truffles

[winzee]

Hi guys,

I normally use Lindt 70% Dark Chocolate to make my ganache and outer shell (through tempering) for my chocolate truffles. For the cocoa powder, I use 100% Valrhona Cocoa Powder.

I'm thinking of trying out other brands/origins for the chocolate ganache of a truffle.

Two questions:

i) I've heard of Cacao Berry, Callebaut, Valrhona and Belcolade. Any reviews/recommendations on them?

ii) I've also heard that the 76% Equateur, 70% Guanaja and 65% Magadascar origin chocolates are recommended. Any views on it?

Thanks in advance! :) I appreciate your help!

[Hank Hanover]

I use Callebaut 835 NV semi-sweet chocolate. It is 54% cocoa solids and about 35 cocoa butter.

http://www.chocolatesource.com/products/detail.asp?selection=72&section=10

I use it for both my ganache and my dip. The high cocoa butter content allows it to form a thin shell when dipping. I hear from a lot of people that tell me I should use 70 - 90% chocolate for my ganache but I have never had a complaint about my truffles. 3 or 4 times a year I make 24 dozen and we sell them to people at work. They line up to buy them.

I use 16 ounces of dark chocolate, 7 ounces of heavy cream, 3.5 tablespoons of butter, 4 tablespoons of liqueur and 4 drops of Loran flavor oil. I usually use half Grand Marnier and half Ameretto but you could go with whatever flavor you like.

http://www.amazon.com/LorAnn-Flavorin...