I signed up and decided to make some chocolate truffles. I followed America’s Test Kitchen’s recipe and process, as described on this page. I divided the recipe into four batches and flavored each differently. The flavors were: orange zest and ginger, bacon, pasilla chili, and Chihuahua de Mexico smoked salt.
I want to share with you my method, or rather what not to do! 🙂 The recipe calls for putting the truffle mix into a parchment-lined 9″x9″ tray and chill for 2 hours then lift it out, cut it into rectangles and roll each rectangles into balls. I couldn’t do that since I needed to make four different flavors so I divided the mix into four small containers and flavored them separately. I planned to scoop the truffle mix out with a spoon. That sounded good in theory but was a nightmare in practice because the chilled truffle mix was stiff and difficult to scoop. (Once scooped out, the mix softened quickly in my hands so it was then not difficult to form into balls.)
Next time, I’ll probably make “dividers” in the 9″x9″ tray so I can chill all flavors in the same tray and then handle it as the recipe suggests.