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Re: Truffle question

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Posted by Janet on September 25, 2007 at 14:15:46:

In Reply to: Re: Truffle question posted by AnitaMD on July 13, 2007 at 23:16:06:

: Potassium sorbate is the preservative ingredient you want to add. Dolores sells it right here.

: A while back someone commented how their truffles were going bad fairly quickly and someone posted an ingredient that can be added to increase shelf life. Anyone remember what that was? Also, my friend makes truffles: ghiradelli choc. melted with cream etc. and if not kept in the fridge the soften real quick. Any ideas what to do? She doesn't temper the choc., just melts the block down. I say she either temper it or use merkens, but what do I know!

Yes, Potassium Sorbate will inhibit mold.

It sounds as if your friend is not dipping her truffles in chocolate. She should dip them in tempered couverture, or even--if the taste is okay with her and she wants to avoid tempering--dip them in Merckens. Double coating will ensure the best results.

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: : Potassium sorbate is the preservative ingredient you want to add. Dolores sells it right here.

: A while back someone commented how their truffles were going bad fairly quickly and someone posted an ingredient that can be added to increase shelf life.  Anyone remember what that was?  Also,  my friend makes truffles: ghiradelli choc. melted with cream etc. and if not kept in the fridge the soften real quick.  Any ideas what to do?  She doesn't temper the choc., just melts the block down.  I say she either temper it or use merkens, but what do I know!

Yes, Potassium Sorbate will inhibit mold. 

It sounds as if your friend is not dipping her truffles in chocolate. She should dip them in tempered couverture, or even--if the taste is okay with her and she wants to avoid tempering--dip them in Merckens. Double coating will ensure the best results.

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