Soft truffles after dipping

Discussion in 'Professional Pastry Chefs' started by artsymia, Sep 10, 2012.

  1. artsymia

    artsymia

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    I'm having a problem with my truffles becoming too soft on the inside after dipping and refrigerating. I use cream and butter to make them, flavor them with liquor or extracts. I've read the ganache shouldn't be placed in the fridge. I leave mine out until it cools and then refrigerate it because I don't normally dip it the same day. It's firm out of the fridge but leave out a bit or coat it and try to bite into one, it's very soft. I want it to be harder at room temp. Any ideas? I see some people don't use butter at all. Is that my mistake?
     
  2. foodpump

    foodpump

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    The humidty of your fridge can cause havoc with the texture of the ganache, this is why it shouldn't be refrigerated.  Butter has a lower melting point than chocolate, so it will give the ganache a much softer mouthfeel.  But I wouldn't call it a mistake.

    You can play wit the consistency by playing with the amount of liquids you put in your ganache, less liquid= firmer ganache.

    hope this helps