Truffles -Gourmet Store Bought Chocolate, Not Baking Kind?

Baking By Ixtli Updated 25 Feb 2010 , 6:42pm by sadsmile

Ixtli Posted 22 Feb 2010 , 11:54pm
post #1 of 16

Hi, I was wondering if chocolate truffles can be made with regular chocolate not intended for baking? I'm wanting to try some from the gourmet chocolate isle because otherwise I'd have to order online and that is just too long for me icon_smile.gif
Has anyone tried making the ganache/coating with just regular chocolate?
I'm thinking Godiva or something along that kind
thanks!

15 replies
pattycakesnj Posted 23 Feb 2010 , 2:23am
post #2 of 16

I think you would have to temper it

ceshell Posted 23 Feb 2010 , 7:08am
post #3 of 16

For the ganache itself, any kind of regular chocolate is fine. You don't have to buy superduper gourmet but the quality does count, so I would recommend something nice like Lindt or Valhrona or etc. rather than a Hershey bar or chocolate chips. I prefer dark chocolate and if you act fast CVS (if you have one near you) has Lindt bars on sale for $1.99 each right now.

Patty is right about tempering, but that is just for the coating. You know what, you can get away w/o tempering it if you don't need the hard shell, or better yet just roll them in cocoa powder or nuts or anything else.

Ixtli Posted 23 Feb 2010 , 4:39pm
post #4 of 16

Thank you for the info,
We're stationed in Japan so no CVS here and to order anything would take a little while,
you saved me some trial & error icon_smile.gif

ShiaCakes Posted 23 Feb 2010 , 4:50pm
post #5 of 16

Please do not insult all that is good and holy when it comes to a real truffle. Only the finest chocolate is appropriate, and make sure you do not roll them into obnoxious perfect little balls. They should be lumpy and misshapen. Like a real truffle.

costumeczar Posted 23 Feb 2010 , 5:06pm
post #6 of 16
Quote:
Originally Posted by ShiaCakes

Please do not insult all that is good and holy when it comes to a real truffle. Only the finest chocolate is appropriate, and make sure you do not roll them into obnoxious perfect little balls. They should be lumpy and misshapen. Like a real truffle.




And for the love of God, never refer to a cake ball as a "cake truffle." No truffle worth its salt has cake in it.

ShiaCakes Posted 23 Feb 2010 , 5:09pm
post #7 of 16

And never coat it with more chocolate so it's shiny and pretty. Cocoa powder. That is all.

costumeczar Posted 23 Feb 2010 , 5:16pm
post #8 of 16
Quote:
Originally Posted by ShiaCakes

And never coat it with more chocolate so it's shiny and pretty. Cocoa powder. That is all.




And then bring them all over to my house so that I can quality-control them icon_twisted.gif

ShiaCakes Posted 23 Feb 2010 , 5:23pm
post #9 of 16
Quote:
Originally Posted by costumeczar

Quote:
Originally Posted by ShiaCakes

And never coat it with more chocolate so it's shiny and pretty. Cocoa powder. That is all.



And then bring them all over to my house so that I can quality-control them icon_twisted.gif




10-4!

Ixtli Posted 23 Feb 2010 , 5:25pm
post #10 of 16

LOL

I was reading the replies and taking serious mental notes up until I got to quality control icon_smile.gif
Thanks, I didn't want to use just some regular baking chocolate

sadsmile Posted 24 Feb 2010 , 2:34am
post #11 of 16

icon_lol.gificon_cry.gif

Ixtli Posted 25 Feb 2010 , 6:01pm
post #12 of 16

My grocery store just got some Ghirardelli baking bars and chips!! At 1.99, I stocked up icon_smile.gif

I made several flavors:
Bayley's, Kahlua, Cremme de Menthe, Rum, Champagne, Pina Colada...

Not to toot my own horn, but this are soooooooo delicious!

sadsmile Posted 25 Feb 2010 , 6:03pm
post #13 of 16

So did you make actual truffles or cake balls?

CakeMommyTX Posted 25 Feb 2010 , 6:22pm
post #14 of 16

So when I roll mine in toasted coconut, pistachios or crushed coffee beans am I commiting a major no-no?
I do the cocoa powder also but I like a little variety.

Ixtli Posted 25 Feb 2010 , 6:36pm
post #15 of 16

No cake balls for me...
icon_smile.gif

Only chocolate truffles

sadsmile Posted 25 Feb 2010 , 6:42pm
post #16 of 16

I was just wondering which kind you made.... both are yummy, but I prefer the real deal too! I like Butter Rum flavored.

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