Frequently Asked Questions
1. What is the difference between couverture chocolate and coating?
(LÐR) Belgian couverture chocolate, coating
Couverture chocolate is “real” chocolate, made primarily from
cocoa solids, cocoa butter and milk protein. Our couverture is made in Belgium
and
is carefully selected for its cocoa content and rich chocolate flavor.
Couverture must be “tempered” to be glossy and solid at room temperature,
with the
signature “snap” of a high quality chocolate bar. Tempering is
a complicated process, but couverture can be used in truffle filling without
tempering.
Coating is not technically “chocolate” because it does not contain
cocoa butter. The main benefit of coating is that it does not require tempering
to set solidly
at room temperature. This makes creating truffles and other chocolate
specialties—like chocolate dipped strawberries—easier for the
home chef. Coatings vary in quality in the same way “real” chocolate
does. We have carefully selected a high quality coating that is an appropriate
match to our fine Belgian couverture chocolate.
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2. Why do the truffles have to “rest” between the second and third coatings?
The coating process is divided into two steps so that the finished truffles
will have good looking solid exteriors without cracks:
1. The initial rounds of coating are done when the filling is cold so
that it can
be handled without softening before the initial coating is applied. Cracking
is caused when the cold truffle filling expands slightly as it comes to
room
temperature and pushes against the hard exterior coating.
2. This is also why minor amounts of truffle filling may ooze through
the initial two coats of coating. The truffles are rested for 20 minutes
before the final
coating so they will finish coming to room temperature; then the final
coating covers any cracks that have formed and new cracks won’t form.
3. Can a melon baller be used to scoop the truffles instead of an ice
cream- style scoop or teaspoon?
Truffle scoops are available for purchase at most kitchen supply shops and also here on our web site.
Using a melon baller is a little tricky because once the chocolate goes in, it’s hard to get back out. The ice cream-style scoop has a “sweeper” inside the scoop to release the chocolate, and a teaspoon doesn’t tightly pack in the chocolate like a melon baller does. If you want to try a melon baller, try scraping the surface of the truffle filling to fill up the baller (instead of using the baller as you would with a melon) and mound the filling enough to make a truffle about 1-inch around. Then use a teaspoon to help tease the chocolate out.
4. What can be done with the left-over coating?
This high quality coating can be used to dip pretzels, strawberries or other fruit piecesÑpretty much anything that appeals to you. Try dipping some apple slices and then serving them with some caramel sauce! Since the coating sets up like a firm shell, it is less successful as an ice cream topping or on other cold items where soft texture is desired. However, it would be excellent drizzled over a warm piece of bread pudding or a warm slice of pecan pie!
5. Why does chocolate or coating sometimes have a white powdery look?
The white powdery look happens when chocolate or coating has “bloomed.” This will naturally occur over time or when chocolate or coating experiences changes in temperature and humidity. It is harmless and will not change the taste or look of the final product.
6. Why do the “Nutrition Facts” on the package say there are 18 servings per kit, but the instructions say the kit makes about 24 truffles?
The Nutrition Facts use an FDA standard serving size for truffles so that
the Nutrition Facts from any truffle maker are based on the same amount
of product.
Another interesting “Nutrition Facts” fact: By law, the Nutrition Facts must
be calculated as if the entire amount of coating included in the kit ends up
on the truffles. In reality, much of the coating doesnÕt end up on the truffles. Some is “lost” on the hands during the coating process; also, we provide more coating than necessary because we would rather you have a little left over than not have enough!