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By Culinary Institute of America
Published 2015
Ganache that is to be used as a center for a confection must be agitated (through stirring or tabling) so that it is firm enough to be piped or shaped. When the ganache has the proper consistency, it is piped, then rolled into perfect spheres, which will be coated with tempered chocolate or otherwise finished.
After it has been portioned, allow the ganache to set at room temperature until firm.
At this point, depending on the desired shape, the truffles should be rolled by hand to create a perfect sphere. Centers should never be dipped when cold, as the chocolate coating will be thick and will not have the desired shine.
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