"I'm going to get these books from the library but while I have you guys here, can you give me any tips on retaining the circular shape to truffles after they've been dipped and chilled? As I've mentioned before, after my…"
"crème fraîche is a hoity toity term for high fat sour cream, so unless you want sour cream truffles, I wouldn't use it. Whipping cream is heavy cream (BEFORE being turned into crème fraîche). There's…"
"Wow! I'll definitely have to take a look at the Chocolate & Confections book. As far as cream goes, do you usually just use whipping cream if it calls for "heavy cream" as Brad mentioned or should I use crème…"
"The first book I bought was Making Artisan Chocolates by Andrew Shotts. I recommend it for beginners, it has an adequate amount of information with a broad range of recipe types.
As you gain more experience, or if you just want an…"
"Thanks for the heavy cream explanation. I'll check the percentages. I took the batch of about 35 or so Oreo Truffles I made to class with me last night as well as to work. I was very surprised! Every person was genuinely…"
"That's another question I have. I've checked in all of the grocery stores in my area of town and there is no "heavy" cream. All there is is whipping cream. I asked at the bakery and same result. Can I just…"