Hi. I don't even want to say I'm an amateur in the kitchen, that would bring the standard of amateurs down... If I just think of working with chocolate, I start shaking.
I usually make truffles with a 3/1 ratio chocolate and cream, and the chocolate itself a 1/1 mix of both regular chocolate and dark. Now I have regular chocolate, but no dark chocolate and I hope to be able to substitute with cocoa powder (using just regular chocolate makes the truffles too sweet). I read online, that one person added cocoa powder to melted chocolate and it seized. So I was considering first making chocolate with the cocoa powder and shortening or oil, then adding it to the hard chocolate, before melting. Or else waiting until the melted chocolate has cooled, before mixing the two.
Has anyone any advice on this?
You can just roll the truffle centers in the cocoa. That's actually a pretty classic truffle.
I do that in any case, but after the coating melts in your mouth, you still have a lump of too sweet chocolate.
A...except you don't really suck on a truffle, right? You either pop that sucker in and munch it all up in one hit (thus evenly distributing cocoa with ganache, or you bite into it in two smaller , dainty, mouthfuls.
Well, at least that's how I do it!
I wouldn't try to add cocoa to your ganache mixture for the truffle centers. Either make it with the chocolate you have or wait til you can get out to purchase the darker chocolate to mix in with your milk chocolate. Personally I like all dark chocolate in a ganache.