We made three kind of truffle fillings in all: French Mint, Mexican Chocolate, and Pistachio White Chocolate. They are delicious, but learning does not come without a price. The first batch of mint truffles that we made earlier this week had a bit of grain to the filling that you could feel on the tongue (many reasons for this to happen) and the chocolate shell was so thin that it was almost non-existent. So the chocolate student had to redo his work and we melted them all down and strained the filling so we could start over. Yes….all over (detention). That is they way you get good at chocolates. The French Mint truffles were remade and formed and dipped from some other truffle filling we had waiting and the re-melted truffles were mixed with praline and turned into these gorgeous mint praline candy bars. You never waste product in a bakery….always find a way to use it. These are big enough to serve three people and are very decadent.
|Mint Praline candy bars|
Redemption came when dipping the truffles a second time and I had at last mastered the technique of the hand rolling and the truffles had the correct amount of chocolate on them. I go back early in the morning to finish rolling and coating the truffles. We will then add the decorations and I will get more good photos at that time. I must say that the filling is incredibly smooth and delicious…Marda knows best. Stay tuned for more photos of truffles tomorrow.