Chocolate Truffle Recipe Tutorial Demonstration: How to Make Soft Ganache and Firm Ganache Truffle
Jordan Winery’s baker extraordinaire, Cristina Valencia, returns to show tips and techniques for making the perfect chocolate truffle. Cristina teaches you h…
Another quick question, I cannot find anyplace to buy the chocolate molds
like that you have! Any ideas on where to get them? I’ve looked everywhere!
Hi! Can I use chocolate chips instead of the organic disks you have there?
thank you!!
Hello! Thanks for this great vid. For the ganache, can I replace part of
the cream with say passion fruit pulp? If yes, what would be the ratio?
like replace half the cream with the same amount of fruit?
Keep this girl!!
What a nice, useful video!!!
This was so informative! Thank you!
i dont have a thermometer
Did you use Metal rulers to shape the firm ganache and how high?
what kind of cream?????
Lorenso, you can use any kind of cream. It does not have to be Strauss or
Clover. -Cristina
Robert, the recipe says for every amount of alcohol you must subtract equal
amount of cream. For example, if the recipe calls for 3 ounces of cream and
you want to add 1 ounce of liquor then add 1 ounce of liquor and 2 ounces
of cream. You need to add the alcohol after you mix the cream with
chocolate. -Cristina
Josie, you should wait until your truffles are cooled and hardened all the
way before refrigerating them. If you refrigerate while they are still
somewhat warm they cool too fast and can crack and the filling can leak
out…a streaking on the chocolate can also happen. -Cristina
can i use canola oil instead of butter?
I think im in love with christina…….
Yes. Michael’s or Sur La Table should have them.
I wish the camera guy had focused when she was showing certain things
Those aren’t truffles, those are bon-bons! Truffles have to be hand rolled.
I have to say this is the best tutorial I’ve seen yet. I have a question. I
want to make the ganache part of the truffle using Maker’s Mark Bourbon. My
question is how much bourbon should I add to the cream or is it whatever I
want to make it more bourbony tasting? Should I add it when the cream is
boiling or after when when mixing in the chocolate? I want to learn because
we’ve been buying Maker’s Mark truffles for a while and it’s rather costly
and I’m looking into making my own. Thanks.
You’re welcome.
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Marisa, unfortunately no. The chocolate will break if you use half and half
-it has to be cream.
Where can we purchase these creams and chocolate? I live in Louisiana . can
we order them online or can you recommend easy to find chocolate and cream?
And could we use food colouring?
@ lejenny23 heavy cream is what is known as whipping cream, which is 35%
milk fat. Regular cream or half amd half will not have the same properties
as heavy cream, thus cannot be substituted.
Hands down the best most detailed video on the topic that I have found,
thank you.
OMG I LOVE THIS VIDEO !