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Truffles
Appears in
By Bo Friberg
Published 1989
Truffles are among the best-known chocolate candies, and they can also be among the easiest to make, depending on how you finish them. For large-quantity production, most pastry chefs buy premade chocolate shells, pipe in a soft center ganache, seal the top, and dip the shells in chocolate. Although these do not have the classic spiked surface, they look just fine with nothing more than streaks of chocolate for decoration, as their size and shape are perfectly uniform.
The fastest way to finish or decorate any of the following three recipes is to roll them in chocolate a second time after precoating, then literally drop them into a pan filled with either cocoa powder or powdered sugar to coat the outside, instead of dipping them into tempered chocolate. Use a dipping fork to roll the candies around in the cocoa powder or powdered sugar so that they are coated evenly, then transfer them to a sheet pan lined with baking paper. When the truffles are set, use a brush to gently remove some of the excess cocoa powder or powdered sugar. This method does not require tempering the chocolate and, though the chocolate will take longer to harden, the powdered coating will hide the bloom.