tag:blogger.com,1999:blog-716454491702755718.post8584787990919036796..comments2024-03-28T05:04:40.902-07:00Comments on The Ultimate Chocolate Blog: E. Guittard and Cacao Barry couverture chocolate - not just for professionals!Lisabethhttp://www.blogger.com/profile/06700859474789557730noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-716454491702755718.post-16850525039126164852011-01-15T06:17:17.721-08:002011-01-15T06:17:17.721-08:00Since this post, I have used the E. Guittard Semi-...Since this post, I have used the E. Guittard Semi-Sweet Couverture to make a nice, smooth and creamy tasting dark chocolate truffle. <br />Here's how:<br />1. Place 8 ounces of the E. Guittard Semi-Sweet chocolate in a stainless steel bowl.<br />2. Heat 3/4 of a cup of whipping cream to boiling point and immediately pour over the chocolate.<br />3. Stir immediately with a wooden spoon. Stir slowly, clockwise and with spoon continuously touching bottom of bowl to minimize air bubbles until all the chocolate is completely melted and no lumps remain. To know if your truffle is lump free, lift spoon up high with the ceiling light behind you and look through the stream of chocolate as it falls back into the bowl. If you see no lumps, your truffle is ready.<br />4. Put an air tight lid on the bowl or wrap well with plastic food wrap. Set bowl on counter overnight.<br />5. In the morning, place the bowl in the refrigerator to cool and set for two hours.<br />6. Once set, roll into balls using a spoon and the palms of your hands. Drop directly into cocoa powder and roll, or dip into melted tempered chocolate and then roll in cocoa powder - depending on your preference.<br />7. Eat immediately or freeze in an airtight container for future indulgence!Lisabethhttp://www.ultimatechocolateblog.blogspot.comnoreply@blogger.com