Trouble Dipping Truffles
We are making chocolate truffles and some flavored ones. However, when we dip them in dipping chocolate, some seem to crack.
We have done them several ways but the best is letting the centers get close to room temperature and the dipping chocolate around 110 degrees.
We still get some truffles that crack as the coating cools. Any suggestions on how to correct this chocolate cracking problem?
There are different thoughts on how to keep the chocolate from cracking when dipping truffles.
Probably the easiest is to double dip the truffle. Once the first layer sets (cracks or not), the second layer will almost always set without cracking.
Another school of thought recommends that you allow your ganache centers to set out and dry a bit (for several hours or overnight) so that they aren't so moist. This helps to eliminate the problem of cracking chocolate on truffles.
Hope that helps a bit.
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