Easter is mostly
all about chocolate so this Good Friday I thought it would be appropriate to share my experience in making my own chocolate truffles. I think I’ve mentioned here before that every other month we arrange a social event at work where we meet up for fun activities, some I’ve never done before, like pizza making and this time we got to make our own chocolate truffles.
We were greeted by Lizzy from Chocolate Collective at Novotel in Leeds. You might remember me mentioning that hotel in my Soap Factory post. I actually had a couple of pulled ham bonbons before the chocolate making, to ensure I’d not get a sugar high
crash eating too much chocolate. Anyway, back to Lizzy. She took really good care of all 40 of us and by the end of the night we all went home with lovely bags full of truffles.
I had no idea it’s so easy making chocolate truffles until this night. The tricky part is tempering the chocolate, which I’ll come back to later. Lizzy started by introducing us to her company, Chocolate Collective which she started up when her daughter wanted to have a chocolate party for her birthday. Now the company is operating in Leeds, Manchester and Birmingham and you can book them for hen parties, corporate events like ours etc.
After the introduction, she took us through the 4 steps of making the truffles, one step at a time to make sure we’d remember each step and also finish at the same time.
Step 1 – Ganache Making
It’s really easy to make ganache, at least the one we made on this occasion. One portion of cream to two portions of melted chocolate. Whisk that together and then pipe out in equally sized lenghts. The trickier parts is to get the ganache down the piping bag and have a steady hand piping out an even lenght. The trick here is to not leave any air in the bag. I did ok but they could have been better. If the ganache comes out a bit liquidy, don’t worry, leave in the fridge for a while to set.
Step 2 – Truffle Shaping
We all went for round truffles but I guess you could shape them however you want. Cut up the lengths in even parts and then roll the ganache using the insides of your fingers. Using the palms of your hands and you’ll quickly end up with chocolate covered hands and unshapeable balls. Even at the finger tips your hands are quite warm so you need to be quick for a fairly even surface.
Step 3 – Truffle Coating
Before this part, Lizzy talked us through how to temper the chocolate. There are different ways of doing this but I got to try (yes I volunteered) the tabling version: pouring 2/3 of the chocolate on a gold marble surface, shaping it with a spatula across the board and once cooled scrape up and pour back in the bowl with the remaining third. This wasn’t easy as I wasn’t able to feel when the chocolate was spreading thin and even but I managed to get the temperature down so job done.
Once tempered our truffles were ready for coating. Rather than dipping them in the bowl an easier and quicker way is to wear glove, dip your hands in the chocolate and then roll the ganache balls in your hands. You can cover more than one at once. It’s tricky to get a nice even coating but I find the truffles looking nicer uneven.
Step 4 – Packaging
For the last step, we were supplied with small plastic bags and ribbon to tie them up. It’s funny how much nicer and more professional the truffles looked once in the bags. These truffles will last up to 8 weeks and I best save some as in 40 years or so, the world will have run out of chocolate…
Have you made your own chocolate truffles before? Would you be inclined to try now that you know how easy it is? I’d love to try and make my own with white chocolate, lemon and maybe some dried raspberry sprinkles for decoration.