Dipping Chocolate Truffles
A good truffle should crack under the slightest pressure, giving way to the soft center beneath. Mastering the dip is less about flair and more about finding the rhythm between your chilled centers and your tempered coating.
Cold centers and a steady rhythm.
Your ganache centers must be firm and cold before you begin. If the centers soften, the chocolate will drag and create a clumpy mess.
- fork with wide-spaced tines
- parchment paper
- baking sheet
- small offset spatula
What goes in.
- 12 oztempered dark or milk chocolate
- 24chilled ganache balls, rolled and set
Removing the excess
After pulling the truffle from the chocolate, tap the fork against the side of the bowl five or six times. This vibration pulls the excess chocolate through the tines and leaves a smooth, thin base.
The method.
Prepare your workspace
Line a baking sheet with a clean sheet of parchment. Keep your tempered chocolate in a deep, narrow bowl to maintain heat and provide enough depth for a full submerge.
Submerge the center
Drop a chilled ganache ball into the chocolate. Use your fork to gently roll it until completely covered.
Lift and tap
Slide the fork under the truffle and lift it straight up. Tap the handle of the fork against the edge of the bowl to knock off the heavy drips.
Transfer to parchment
Slide the truffle off the fork onto the parchment. If the base looks like it has a 'foot' of extra chocolate, use an offset spatula to gently nudge the truffle forward, wiping the excess against the parchment.
Set
Leave the truffles undisturbed at room temperature for at least 30 minutes until the shell is matte and fully set.
When it doesn't go to plan.
Keep a damp cloth nearby to clean your fork tines every few truffles to ensure smooth lines.
If the tempered chocolate begins to thicken, warm it gently over a double boiler for ten seconds, stirring constantly.
Do not put dipped truffles in the refrigerator to set; condensation will bloom the chocolate and ruin the finish.
The ones that keep coming up.
Why is my chocolate streaky?
The chocolate was likely not tempered correctly or cooled too quickly. Ensure your room temperature is cool but not cold.
Can I use a dipping tool instead of a fork?
You can, but a fork is more effective at removing excess chocolate through the tines.