While the Ganache sets...

Yay! Finally close to finishing all the chocolates from 2 weeks. I was eating chocolate barks almost everyday. Good thing they are 70%s, if I am a white chocolate person, I would be at least 2 kg heavier I bet (and start to look more like mom, kekeke...)

I started preparing ganache yesterday for truffle rolling with s.t. later. Guess it would be quite a fun couple activity for a Saturday.

I have gone through multiple chocolate books to compare ganache recipes. Chocolate Obsession by Michael Recchiuti & Fran Gage has loads of different infused ganaches, and very specific instructions. Real Chocolate by Chantal Coady featured a few recipes: Rococo's, Robert Linxe's (La Maison du Chocolat) and Michel Chaudun's. To top it up, I had detailed notes taken from Patrick Heuberger's chocolate making class some time ago. Chocolate, the definitive guide by Sara Jayne-Stanes has a just cream and chocolate recipe (no butter). It's interesting how different chocolatiers variate from the basic method. Some whisk the truffle mixture to aerate it. Some swear by invert sugar. Some pre-melt the chocolate before combining with cream.

Huh... confused and often tempted to try multiple recipes at one go, I decided to discipline myself to stick to just 1 in this weekend. Mine's a marriage of Chantal's proportions, and adapting methods from Michael's and Patrick's. I used

330g 70% Valrhona Guanaja
300g Whipping cream (35% fat)
75g Butter

Pre melt the chocolate (at about 50`C), bring cream to a rolling boil and add immediately to the chocolate. Whisk till well combined and then add diced chilled firmed butter.

I can't wait to for truffle rolling later today... dust them with cocoa powder and nibs!!!!!!!! Woohoooooooooo~~~~~~~~~