gantel

Cognac Truffles

8 Ounces Heavy Cream
18 Ounces Milk Chocolate Couverture, finely chopped
6 Ounces Semisweet Couverture Chocolate, finely chopped
5 Ounces Cognac
1/2 Ounce Trimoline
3 Pounds Milk Chocolate Couverture, for enrobing
As Needed Semisweet Couverture Chocolate, for decoration

1. boil the heavy cream

2. add to the chopped couvertures in 5 increments, stir to an emulsion between each addition using a rubber spatula

3. add the cognac and trimoline

4. let the ganache semi-solidify in a bowl

5. pipe the set ganache in spheres

6. roll the spheres using gloved hands into perfect rounds or use a small ice cream scoop

7. let harden

8. dip in tempered milk chocolate couverture

9. dip a second time in tempered milk chocolate couverture

10. using a paper cornet filled with semisweet tempered chocolate couverture, zigzag 3 lines of the chocolate onto the truffles

swish

Hi Gantel, I have some questions about the truffle recipe. Where do you get the trimoline? and do you use the trimoline in most of your truffle recipes? If so does this help the truffle centers? I have not used this before so I'm interested to know more about trimoline/ invert sugar.
Swish

gantel

Used in baking and confectionery production to prevent recystallization of sugars, enhance texture and smoothness of fillings and increased shelf life by retaining moisture.
Trimoline:
Invented in Alsace, trimoline, produced from beets, contains about 25 percent water. It’s made up of 22 percent invert sugar. It’s used in sponges, ganache, ice cream, and anything high in fat because it emulsifies the fat by breaking it down into smaller particles. It’s 28 percent sweeter than granulated sugar.

You can get trimoline on line just search for it or where ever you get baking supplies. If your not in the business the suppliers will still sell to you. They usually have one day a week they sell to the public, call in your order it is usually cheaper than walking in and getting it.
Add trimoline to sorbet also to reduce the crystal size and make a smoother sorbet that will last longer in the freezer

Hope this helps. If recipes do not have it, you can add it.

Have fun in the kitchen
David

swish

David, Thank you for responding so quickly.
I make a lot of liquid cherries would this work to keep the centers liquid? I presently use invertase in the fondant to make the centers more liquid.

If I add this to my truffle ganache should the amount of the other ingredients be changed?
Thanks, Pat

Mark

If you add trimoline to recipes that don't call for it, how to you determine the amount to use?

gantel

Hi Swish and Mark
Swish I will post my chocolate covered cherry recipe. We soak the cherries in Kirsh and after they are dipped, over several weeks, the liquor disolves the fondant and it is very nice. You have to plan a head and make them in advance. There is a company in France and Canada that sells the cherries already soaked in Kirsh in 5 gallon buckets. I don't know their name. I do not think the trimoline will help in the cherries. But, what the heck, try it in a small pabch, I don't think it will hurt anything.
As far as how much to add, I usually start out with about 1/2 oz and go up to 1 oz or so. It doesn't take a lot. Just play with it and see what you like.

Have fun in the kitchen
David

gantel

Pat
The more I think about the more I think the trimoline may soften your truffle centers. It is a sugar and sugars add moisture. Try it and let me know if it works. I should think you could add and ounce or so with out changing any of the ingredients. Try a small patch and see.

Have fun in the kitchen
David

Mark

David

When looking for info, trimoline is listed as an inverted sugar. If trimoline isn't easily available have you tried using any of the others listed as an inverted sugar.

Mark

gantel

Actually other than honey, I have not. I have no problems getting trimoline. So, I have not run into that problem, check with martin foods, euromed, bakers supply, etc. you should be able to get it. Usually your local cake supply store either has it or can get it.
But, no, I have not used any thing else.

Have fun in the kitchen
David