Chocolatiers: One who specializes in preparing chocolate confections, can argue the filling of a chocolate truffle is a ganache. Ganache is a mixture comprising of Cream, Corn Syrup, Chocolate, Butter, and a Flavoring Agent. Flavoring Agents are used in many different ways, along with other ingredients for additional flavoring. After the ganache is prepared, it is placed in a chilled, baking pan and stored under refrigeration until it is firm.
Using a teaspoon, or #100 scoop, the ganache is scooped out and shaped by hand into a ball. Using a dipping spoon, the ganache is dipped into tempered chocolate and placed onto a parchment covered sheet pan until the chocolate has set. Some professionals dip their truffles into the chocolate again to ensure the ganache filling has been well coated. This is done with caution because two layers of chocolate can cause the surface of the truffle to become too dense, making it difficult to bite into the truffle.
Every ingredient listed above has its role in preparing a ganache filling:
With the argument of ganache being the only type of filling for chocolate truffles, that may not be the case. Other firm mixtures can also be prepared and shaped into a ball. A firm filling will still maintain its shape when it is dipped into tempered chocolate. For example, buttercream is often used as a filling for a truffle. A necessary buttercream filling contains butter, powdered sugar, and a flavoring agent. The three ingredients are combined by using a mixer with a paddle attachment. When mixed, the butter will begin to soften, breaking down into smaller pieces. The powdered sugar acts as a thickening agent that will occasionally need to be folded by hand, with the use of a rubber spatula, during the mixing process. Another firm filling I have used in the past is cream cheese.
Using a teaspoon, or #100 scoop, the ganache is scooped out and shaped by hand into a ball. Using a dipping spoon, the ganache is dipped into tempered chocolate and placed onto a parchment covered sheet pan until the chocolate has set. Some professionals dip their truffles into the chocolate again to ensure the ganache filling has been well coated. This is done with caution because two layers of chocolate can cause the surface of the truffle to become too dense, making it difficult to bite into the truffle.
Every ingredient listed above has its role in preparing a ganache filling:
- Cream: Controls the overall texture of the ganache while it's being prepared and after it sets.
- Corn Syrup: Added to preserve the ganache and gives it a smooth texture.
- Chocolate: A thickener that is used to hold the ganache together when it sets. Chocolate is the primary flavor and gives the ganache a good texture after it has set.
- Butter: Creates a creamier texture when added to the ganache when it is consumed. Primarily, unsalted butter is used.
- Flavoring Agent: An ingredient that is optional when preparing a ganache for truffle making.
With the argument of ganache being the only type of filling for chocolate truffles, that may not be the case. Other firm mixtures can also be prepared and shaped into a ball. A firm filling will still maintain its shape when it is dipped into tempered chocolate. For example, buttercream is often used as a filling for a truffle. A necessary buttercream filling contains butter, powdered sugar, and a flavoring agent. The three ingredients are combined by using a mixer with a paddle attachment. When mixed, the butter will begin to soften, breaking down into smaller pieces. The powdered sugar acts as a thickening agent that will occasionally need to be folded by hand, with the use of a rubber spatula, during the mixing process. Another firm filling I have used in the past is cream cheese.
Flavoring Agents
A Flavoring Agent is added during the process when preparing the ganache filling. Flavoring agents come in a variety of different forms. Among them, the most commonly used is vanilla. Other flavoring agents can include the following:
- Fruit juice, concentrate, or purees
- Liquid flavors, such as spirit
- Dry instant ingredients, such as instant coffee
- Spices
- Extracts
- Store brought products, such as cookies or crackers
