Tempering chocolate

Tempering is the process that causes chocolate to form crystal giving it a shine and crisp texture.  Tempering starts by melting the chocolate to a specific temperature, then letting it cool, then heating it again.  It takes time and an accurate digital thermometer to temper chocolate. For bittersweet chocolate heat to 118 to 120 degrees. milk chocolate heat to 116 to 118 degrees.  When the chocolate comes up to the proper temperature remove the top of the double boiler and let the mixture cool to 80 degrees for both types of chocolate. Stirring will speed up the cool down process.  Then replace the pan on top of the double boiler over simmering water and reheat. For bittersweet chocolate bring the mixture up to 88 - 91 degrees. For milk chocolate you want 85 to 87 degrees. During the whole process the chocolate should be watched carefully and stirred often.  After the chocolate is at the correct temperature you must keep it within the temperature range while dipping the truffles.

A way to speed up the tempering process is to melt only 3/4 of the chocolate and bring it to the proper temperature. Then place the rest of the solid chocolate into the melted chocolate. This will speed up the cooling process just make sure that the solid chocolate is in very small chunks or it may not all melt. Stir occasionally until it reaches 80 degrees. Then reheat to the temperature specific for the type of chocolate used.


Creating the Truffles

Making truffles is easy.  First melt the chocolate for the truffle. Then place the butter and cream in a sauce pan and bring it to scalding, pour it into a bowl.  Add the melted chocolate and combine using a spoon until smooth, add the vanilla extract.  The hotter the mixture when adding the vanilla, the more of the flavor (but also the alcohol) will boil off.  Some people add the vanilla after the mixture has cooled but is still liquid.  Another option is to place a vanilla bean in the cream and butter mixture and steep it. Make sure to strain the bean out of the mixture before pouring it into the bowl and adding the chocolate.  There are also flavored oils that can be purchased in tiny bottles at cake decorating stores.  When using these cut back the vanilla to 1/2 teaspoon and add a few drops of flavored oil, this is up to your own taste.

After adding the chocolate, I usually like to run the mixer on low for about 2 minutes.  This is not generally recommended until the truffle mixture has cooled.  There is the possibility that this will cause the mixture to separate, see recycling chocolate if this happens.  Mixing the truffles with a hand mixer on low will fluff up the truffle mixture and give it a softer texture.  White chocolate separates easily, so always mix it by hand.

Stir the truffle mixture occasionally until cool. This is an important step because as the mixture cools the butter can separate from the chocolate and form pockets. When cool place wax paper over the truffle mixture and press over the mixture to remove air pockets and place it in refrigerator to become solid.  It can also be left to cool on the counter and once it becomes thick it can be piped into small globs using a pastry bag.  Wait until the globs are quite firm before proceeding to roll the truffles.

Rolling the Truffles

You can do this after the truffle mixture turns solid, or wait until it's completely chilled.  Waiting until the chocolate is chilled actually increases the yield.  If you wait until just solid it is easier to form into balls but melts more easily causing a smaller number of truffles.  So according to your own strength choose what is easiest.  I like using a melon baller to scoop out the truffle.  Powder your hands with the cocoa and then roll the truffle mixture into a ball on a working surface that has cocoa on it. Try to avoid rolling with your palms as this is the warmest part of the hand.  After forming the truffle it can be put aside to be dipped or rolled in an assortment of nuts, candy or even just a thick layer of cocoa. If you do not intend to finish the truffles in the next two days then freezing them is a good option.  Cover a plate with wax paper that will fit in the freezer.  Place shaped truffles on the plate and place in the freezer. Leave in the freezer until firm or even frozen and then place in a freezer bag.  These keep up to one month frozen.