When you make truffles, you will want to catch all of the flavour from your ingredients. To do this you have to choose high quality products.
Fortunately, several excellent chocolate manufacturers produce high-quality chocolate here in North America. Although I prefer European chocolate, some are complex and deliver flavours that may be overwhelming and bitter tasting to some people.
The most important thing to remember when you purchase chocolate is that you are using real chocolate. You should allways check the ingredients to make sure that your chocolate is made with cocoa butter. Somemanufacturers use other types of fat such as palm kernel oil or coconut oil which is less desirable. Make sure that you avoid those brands and go for the real chocolate. After all, you are going to work hard to make those truffles, why compromise the quality?
The same applies to the liquor that you will be using. Do not use essence or extract. Do not be concerned to much about children eating truffles made with real liquor. When you add the liquor to the boiling cream, all the alcohol will evaporate. If you want your truffle to taste like oranges, add a finely chopped rind of an orange. You can do this with any citrus. You can always add some comfit fruit and nuts but do make sure you cut them very small; it will be more pleasant when you let them melt in your mouth. Use your imagination and you will be creating dozens of different recipes!
I recommend using any of the following liquers: Cointreau, Grand Marnier, Rum or Cognac.
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