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Caroline White
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Caroline White's Discussions
Is it safe to make truffles without enrobing?
Started this discussion. Last reply by Lana Dec 5, 2012. 9 Replies 0 Likes
Hi,I have been making truffles for quite some time, but have never been happy with the hard shells. What I'm looking for is a soft truffle that just melts in your mouth. So I have been experimenting…Continue
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Clay Gordon commented on Caroline White's blog post Shipping chocolates in Spring weather"Caroline:
There are several discussions on warm weather shipment in the main discussion forum. I would use the google search box on the home page to find them.
The forum is the place to ask questions. Blogs are for stories and the like.
:: Clay"
Caroline White posted a blog postShipping chocolates in Spring weather
I'm currently working on my Easter production, mainly chocolate bunnies in different sizes. There will be small chocolates in boxes as well. In the past, I only produced for friends and neighbors who picked up their orders at my chocolate studio, but this year I would like to ship some orders. Some will go to the East Coast, others will be shipped just within the Bay Area, where I live. I have good packaging, but am worried about temperature. Any advise on how to prevent disaster and…See More
Lana replied to Caroline White's discussion Is it safe to make truffles without enrobing?"You're so welcome Caroline. I'm glad it worked out for you. I thought it might.
Omar, 10 - 20% would be a lot of added cocoa butter. You shouldn't need that much. Start with maybe 3% and work up…"
chocochoco replied to Caroline White's discussion Is it safe to make truffles without enrobing?"Hi Lana,
How much cocoa butter should we add? Previously, you said 10 - 20% butter oil. Would be the same for cocoa butter?
Thanks,
Omar"
Caroline White replied to Caroline White's discussion Is it safe to make truffles without enrobing?"Thanks, Lana. I tried the method with the added cocoa butter and got a great result. The coat is much thinner and the truffle is better. Thanks so much for your help! I'm experimenting with shelf life as well. Will check how the truffle is in 2…"
Lana replied to Caroline White's discussion Is it safe to make truffles without enrobing?"You could add cocoa butter to your chocolate to thin it out. It will be much easier to get a thin coating dipping as you normally would. I think you'd be happy with the result. Based on what you mentioned it sounds like your…"
Caroline White replied to Caroline White's discussion Is it safe to make truffles without enrobing?"Thank you all for your input. I checked the websites of neococoa and intrique chocolates. The latter doesn't give info on shelf life, neococoa says that its chocolates should be consumed within 2 weeks. I will try coating with butter oil, also…"
Lana replied to Caroline White's discussion Is it safe to make truffles without enrobing?"Untempered chocolate - interesting idea. You could also add approx. 10 - 20% butter oil to your chocolate and coat with that. It will be much softer. It's more of a challenge to temper though.
There's a San Francisco…"
Josh Nise replied to Caroline White's discussion Is it safe to make truffles without enrobing?"Also maybe you could use untempered chocolate to coat. As from what I understand untempered chocolate melts at lower temps and is softer."
Michael Arnovitz replied to Caroline White's discussion Is it safe to make truffles without enrobing?"There's a Seattle chocolate company called "Intrigue Chocolates" that does exactly this. They tell people that their chocolate (interestingly they call their product "chocolate" or "truffles" but never…"
Gap replied to Caroline White's discussion Is it safe to make truffles without enrobing?"I can't remember the exact numbers, but from memory the shelf life of uncoated truffles is considerably less (measured in days rather than weeks)"
Caroline White posted a discussionIs it safe to make truffles without enrobing?
Hi,I have been making truffles for quite some time, but have never been happy with the hard shells. What I'm looking for is a soft truffle that just melts in your mouth. So I have been experimenting with different types of Ganache that I let harden over 1- 2 days at about 68 degrees F. Then I cut them on the guitar and just roll them in high quality cacao powder.The truffles look and taste great. I'm just a little concerned about the shelf life. The ganache consists of cream, couverture and a…See More
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- Visiting Barry Callebaut Headquarter in France
- My favorite chocolate is:
- Valrhona
Caroline White's Blog
Shipping chocolates in Spring weather
Posted on February 27, 2013 at 2:48pm 2 Comments 0 Likes
I'm currently working on my Easter production, mainly chocolate bunnies in different sizes. There will be small chocolates in boxes as well. In the past, I only produced for friends and neighbors who picked up their orders at my chocolate studio, but this year I would like to ship some orders. Some will go to the East Coast, others will be shipped just within the Bay Area, where I live. I have good packaging, but am worried about temperature. Any advise on how to prevent disaster and…
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