Don’t Ruin Valentine’s Day: Avoid These Chocolate Truffles Common Mistakes
Real talk: Chocolate for Valentine’s Day—or any other day, for that matter—is totally overrated. Unless. Unless it’s really good chocolate. We’re talking quality ingredients and superb, melt-in-your-mouth texture. There are a few brands and chocolatiers who’ve captured our hearts, but if you’re looking to get a little more D.I.Y. and make your own chocolate confections, there are a few things you need to know. Here’s what most people screw up when making their truffles.
1. Using Sub-Par Chocolate
Truffles only sound fancy—they’re a simple confection. With so few ingredient—at their very most basic, just chocolate and cream. This is all the more reason to invest in the good chocolate, the good cream, the good vanilla, and so forth. Though high price tags don’t necessarily translate to quality chocolate, do your homework and find a brand you like—here are some of ours. A definite don’t: chocolate chips. They contain stabilizers to help them keep their shape when heated, which means a ganache that’s granular and gritty (ganache is the basis for truffles).
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