Truffle + V Stuffing + Secrets Tips Rectified
Truffles With Cognac.
* Truffles with Cognac are Traditional *
Ingredients:
I - Option:
500 grs. Chopped milk chocolate, or medium bitter
50 grs. Chopped cocoa butter.
I Filling:
300 grs. Bittersweet chocolate, chopped or grated
½ can of sour cream without the whey, or cream of warm canister.
1 cup of brandy, equals ½ cup of (coffee)
1 tablespoon pure honey or glucose
2 tablespoons butter, no margarine serving
How to Prepare the Chocolate:
Grate or cut very thin, the chocolate bittersweet with a large saw knife.
Cut the cocoa butter with the saw knife into fine chips
The cocoa butter used to tune the chocolate is 10% of the total chocolate, it is the right way.
Some people use corn oil.
Melt the chocolate with the cocoa butter in a water bath. or
It can melt the chocolate in the microwave for 3 to 4 seconds in average power (50%) power 5.
Water bath
Bring a large shallow pan of water to the fire when it starts to form bubbles, turn off the heat, and place the other smaller high or refractory pan so that it fits well in the water bath pan with chopped chocolate.
When starting to melt, stir with a spoonful of silicone, until it is fully melted.
* Be careful not to let water steam in the water bath that the chocolate does not harden, stays soft and sticky. *
You lose chocolate.
The pan that will melt the chocolate has to be very dry.
* The biggest enemy of chocolate is water. *
Important Tips:
1. It is better to melt the chocolate in the water bath than in the microwave to make chocolates or Easter egg.
2. In water bath the chocolate does not change the texture.
3.If it is to melt the chocolate in the microwaves use plastic utensil, never of glass that heats a lot and changes the chocolate
How to prepare the filling:
Melt the bitter chocolate in a water bath the same way as the other chocolate, remove from the heat and add the butter, the honey and the cream.
Beat well, until it is well melted.
To cool, put the cognac in drops until it is in the creamy consistency, not very liquid, firm.
You can use another flavor example of mint liqueur, cocoa liquor, cocoa liquor, or even whiskey, rum or another drink.
It is the drink that will give the consistency (point) in the chocolate.
Notice:
* Truffles with Cognac are Traditional.
Put the truffle dough and the stuffing in separate baking sheets, spreading well to stay the same size.
Cover the two baking sheets with foil or foil, leave to stand in the refrigerator for 12 hours.
Make a ball with the filling. Book it.
Make the irregular and large round truffles.
To Stuff Truffles:
Place the filling wrap the uneven truffles,
Then wipe the chocolate powder, wrap in transparent paper. or
Put in silver, gold, or colored molds, choose the color of your choice, or brown colored bowls.
For gift put in transparent boxes, tie with ribbon and red satin bows.
II - Damascus filling:
800 grs. Chopped white melted chocolate
1 can of sour cream without whey, or canister warm.
4 tablespoons of honey or glucose.
1 spoonful of butter or margarine.
150 grs. Or to taste sweet apricot soaked dry well with paper towel, then chopped or processed (crushed).
How to prepare the filling:
Place chopped chocolate with the warm cream in a water bath until melted.
Add the other ingredients of the filling.
Put it in a rectangular shape, spread to the same size as the truffle dough.
Take the form for refrigerator covered with aluminum foil for 8 hours.
Then make a ball and fill the truffles.
III - Cherries and Other Stuffing
Ingredients:
100 grs. Mashed biscuit or crushed English biscuit
½ can of condensed raw milk
1 tablespoon butter
2 tablespoons corn or honey glucose
2 to 3 tablespoons cherry drained and chopped syrup
Way of preparing:
Put the crushed cookies, the butter, the condensed milk in a pan.
To the fire stirring always until loosen of the bottom of the pan.
Remove pan from heat, add chopped cherries.
You can exchange the cherries for raisins, plums, peaches, pineapple and other fruits of your taste.
Always drained and chopped.
If you want you can put dried fruit.
IV- Filling Rice Flakes or Corn Flakes:
500 grs. Of melted white chocolate
250 ml warm milk carton cream.
1 tablespoon powdered milk
1 scoop of glucose or honey
1 tablespoon vanilla extract
150 grs. Of rice flakes or crushed corn flakes
Way of preparing:
Mix the melted chocolate to glucose, the cream, the milk powder.
Take the refrigerator for 8 hours.
Shape the filling into the rice flakes or cornflakes, milk chocolate milk, then chocolate powder.
V - Cream of hazelnut filling:
300 g
Truffles With Cognac.
* Truffles with Cognac are Traditional *
Ingredients:
I - Option:
500 grs. Chopped milk chocolate, or medium bitter
50 grs. Chopped cocoa butter.
I Filling:
300 grs. Bittersweet chocolate, chopped or grated
½ can of sour cream without the whey, or cream of warm canister.
1 cup of brandy, equals ½ cup of (coffee)
1 tablespoon pure honey or glucose
2 tablespoons butter, no margarine serving
How to Prepare the Chocolate:
Grate or cut very thin, the chocolate bittersweet with a large saw knife.
Cut the cocoa butter with the saw knife into fine chips
The cocoa butter used to tune the chocolate is 10% of the total chocolate, it is the right way.
Some people use corn oil.
Melt the chocolate with the cocoa butter in a water bath. or
It can melt the chocolate in the microwave for 3 to 4 seconds in average power (50%) power 5.
Water bath
Bring a large shallow pan of water to the fire when it starts to form bubbles, turn off the heat, and place the other smaller high or refractory pan so that it fits well in the water bath pan with chopped chocolate.
When starting to melt, stir with a spoonful of silicone, until it is fully melted.
* Be careful not to let water steam in the water bath that the chocolate does not harden, stays soft and sticky. *
You lose chocolate.
The pan that will melt the chocolate has to be very dry.
* The biggest enemy of chocolate is water. *
Important Tips:
1. It is better to melt the chocolate in the water bath than in the microwave to make chocolates or Easter egg.
2. In water bath the chocolate does not change the texture.
3.If it is to melt the chocolate in the microwaves use plastic utensil, never of glass that heats a lot and changes the chocolate
How to prepare the filling:
Melt the bitter chocolate in a water bath the same way as the other chocolate, remove from the heat and add the butter, the honey and the cream.
Beat well, until it is well melted.
To cool, put the cognac in drops until it is in the creamy consistency, not very liquid, firm.
You can use another flavor example of mint liqueur, cocoa liquor, cocoa liquor, or even whiskey, rum or another drink.
It is the drink that will give the consistency (point) in the chocolate.
Notice:
* Truffles with Cognac are Traditional.
Put the truffle dough and the stuffing in separate baking sheets, spreading well to stay the same size.
Cover the two baking sheets with foil or foil, leave to stand in the refrigerator for 12 hours.
Make a ball with the filling. Book it.
Make the irregular and large round truffles.
To Stuff Truffles:
Place the filling wrap the uneven truffles,
Then wipe the chocolate powder, wrap in transparent paper. or
Put in silver, gold, or colored molds, choose the color of your choice, or brown colored bowls.
For gift put in transparent boxes, tie with ribbon and red satin bows.
II - Damascus filling:
800 grs. Chopped white melted chocolate
1 can of sour cream without whey, or canister warm.
4 tablespoons of honey or glucose.
1 spoonful of butter or margarine.
150 grs. Or to taste sweet apricot soaked dry well with paper towel, then chopped or processed (crushed).
How to prepare the filling:
Place chopped chocolate with the warm cream in a water bath until melted.
Add the other ingredients of the filling.
Put it in a rectangular shape, spread to the same size as the truffle dough.
Take the form for refrigerator covered with aluminum foil for 8 hours.
Then make a ball and fill the truffles.
III - Cherries and Other Stuffing
Ingredients:
100 grs. Mashed biscuit or crushed English biscuit
½ can of condensed raw milk
1 tablespoon butter
2 tablespoons corn or honey glucose
2 to 3 tablespoons cherry drained and chopped syrup
Way of preparing:
Put the crushed cookies, the butter, the condensed milk in a pan.
To the fire stirring always until loosen of the bottom of the pan.
Remove pan from heat, add chopped cherries.
You can exchange the cherries for raisins, plums, peaches, pineapple and other fruits of your taste.
Always drained and chopped.
If you want you can put dried fruit.
IV- Filling Rice Flakes or Corn Flakes:
500 grs. Of melted white chocolate
250 ml warm milk carton cream.
1 tablespoon powdered milk
1 scoop of glucose or honey
1 tablespoon vanilla extract
150 grs. Of rice flakes or crushed corn flakes
Way of preparing:
Mix the melted chocolate to glucose, the cream, the milk powder.
Take the refrigerator for 8 hours.
Shape the filling into the rice flakes or cornflakes, milk chocolate milk, then chocolate powder.
V - Cream of hazelnut filling:
300 g
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