Comments on: Nobody knows the truffles we’ve seen… http://blog.kingarthurflour.com/2008/03/04/nobody-knows-the-truffles-weve-seen/ Hot Stuff from King Arthur\'s Hearth Wed, 20 Aug 2008 09:13:12 +0000 http://wordpress.org/?v=2.3.1 By: PJ Hamel http://blog.kingarthurflour.com/2008/03/04/nobody-knows-the-truffles-weve-seen/#comment-207 PJ Hamel Wed, 26 Mar 2008 20:01:17 +0000 http://blog.kingarthurflour.com/2008/03/04/nobody-knows-the-truffles-weve-seen/#comment-207 Thanks, Catherine - two good suggestions. Crumbs for the cook are always welcome! Thanks, Catherine - two good suggestions. Crumbs for the cook are always welcome!

]]> By: Catherine Evans http://blog.kingarthurflour.com/2008/03/04/nobody-knows-the-truffles-weve-seen/#comment-206 Catherine Evans Wed, 26 Mar 2008 19:26:55 +0000 http://blog.kingarthurflour.com/2008/03/04/nobody-knows-the-truffles-weve-seen/#comment-206 Easter came early this year, but with truffles there is no season! Great instructions that we should save for any time the spirit moves us. Two suggestions regarding the centers. Use a plastic flexible spatula to get up as much of the filling as possible. Then put the parchment or waxed paper into the freezer for a bit until the chocolate breaks away. Crumbs for the cook! And if your chocolate "seizes," reheat just a bit and stir vigorously, reheat and stir again. With patience and repeated stirring the chocolate usually will reconstitute. Thanks for the reminder that truffles are fun and easy! Easter came early this year, but with truffles there is no season! Great instructions that we should save for any time the spirit moves us.

Two suggestions regarding the centers. Use a plastic flexible spatula to get up as much of the filling as possible. Then put the parchment or waxed paper into the freezer for a bit until the chocolate breaks away. Crumbs for the cook!

And if your chocolate “seizes,” reheat just a bit and stir vigorously, reheat and stir again. With patience and repeated stirring the chocolate usually will reconstitute.

Thanks for the reminder that truffles are fun and easy!

]]> By: PJ Hamel http://blog.kingarthurflour.com/2008/03/04/nobody-knows-the-truffles-weve-seen/#comment-133 PJ Hamel Mon, 24 Mar 2008 01:56:36 +0000 http://blog.kingarthurflour.com/2008/03/04/nobody-knows-the-truffles-weve-seen/#comment-133 Linda, I think you're right going to the double boiler - microwaves differ a lot in how hot/how fast they cook. I always say, use what works for YOU in YOUR kitchen. Also, adding the butter and cream helps ensure that it won't seize; good idea. Thanks for sharing - and for taking the time to comment. Linda, I think you’re right going to the double boiler - microwaves differ a lot in how hot/how fast they cook. I always say, use what works for YOU in YOUR kitchen. Also, adding the butter and cream helps ensure that it won’t seize; good idea. Thanks for sharing - and for taking the time to comment.

]]> By: Linda Van Kirk http://blog.kingarthurflour.com/2008/03/04/nobody-knows-the-truffles-weve-seen/#comment-130 Linda Van Kirk Mon, 24 Mar 2008 00:28:24 +0000 http://blog.kingarthurflour.com/2008/03/04/nobody-knows-the-truffles-weve-seen/#comment-130 I made these truffles today and gave them out to my clients as treats. They loved them and they were fun to make. And yes, they were messy! :-) Making the centers via the microwave worked just fine. But melting the chocolate for the coating using the microwave did not - even though I was very careful in not overheating the chocolate it still "froze up" ... twice. So I made the remaining coatings using my tried and true method with the double broiler and adding just a bit of butter and cream. BTW - I love your Baker's Banter and the use of pictures! Thank you for allowing me to comment. I made these truffles today and gave them out to my clients as treats. They loved them and they were fun to make. And yes, they were messy! :-)

Making the centers via the microwave worked just fine. But melting the chocolate for the coating using the microwave did not - even though I was very careful in not overheating the chocolate it still “froze up” … twice.

So I made the remaining coatings using my tried and true method with the double broiler and adding just a bit of butter and cream.

BTW - I love your Baker’s Banter and the use of pictures!

Thank you for allowing me to comment.

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