[Sca-cooks] Chocolate truffles (OOP)

[Gorgeous Muiredach]

At 06:16 PM 12/06/2001 -0500, you wrote:
>Gorgeous Muiredach said:
>
>>I prefer to use a really good extremely high cocoa content chocolate (60 or
>>70% is best, if you can find it.  Valrhonna is my favoured chocolate to
>>use).
>
>
>Ok, dumb question.

Never a dumb question, only dumb answers.  If you're asking, it's because
you don't know.  Better to ask *before* you really make a fool of yourself
by screwing up, eh? :-)

>  I went to Fresh Fields for chocolate, and the two
>highest concentrations were 62% and 99% cacao.  Can I use the 99% stuff
>to raise the cacao content of the mixture?  Ok, logic tells me I can of
>course.  But, is it advisable?

99%???  I've actually never seen that.  Not that it doesn't exist, just
didn't know they made it.  Since I haven't played with it, I can't tell you
anything about it :-(

I'd use the 62%, without adding the other one, simply because I feel using
a straight type of chocolate for one recipe saves on headaches.  You never
know how they will interact.  Of course, you can experiment
:-)  Advisable?  Dunno.  Worth it?  Probably not.

This reminds me I have Valhronna sitting at home in a cupboard.  I do
believe I shall be making truffles pretty darn soon! Ha :-)  Like perhaps
tomorrow!

Forgot to mention a variation on truffles I like to do:
Infuse the cream with ground orange rind, or lemon rind, or *fresh* chopped
ginger.  Strain it, then give it another boil so you can add the chocolate
again.  Yummm.


Gorgeous Muiredach
Rokkehealden Shire
Kingdom of the Middle
aka
Nicolas Steenhout
"You must deal with me as I think of myself" J. Hockenberry