Can your Melting CHOCOLATE Survive Water?

[@AadriksChocolates]

Can we make truffles with such curdled chocolates?

[@dallaschocolateclasses2024]

Hello! thanks for your question and sorry for the delay. Technically you can, yes, but the texture could be compromised depending on badly curdle it is (curdle means that the fat isn't integrated correctly and therefore separates from the mixture). If you've tried everything to fix it and just can't seem to, you can: 1. use an immersion blender to see if you can improve it (don't work air into it), or 2. Allow it to set, shape it into truffles, and see what the texture is like. Sometimes just slight separation doesn't make a huge difference in the mouthfeel, but ideally you want your ganache's as smooth as possible for the best texture. Let me know how it goes!

[@AadriksChocolates]

@@dallaschocolateclasses2024 would surely give it a try. Actually nowadays more and more customers are demanding for a healthier version of truffles with no condensed milk or cream. They just want it with water and dark chocolate like the dark chocolate water ganache which is going viral recently

[@dallaschocolateclasses2024]

Yes, water ganaches were pioneered by Damian Allsop from the UK many years ago. It's definitely possible. Spring water (plain or flavored) is a good option, but of course the ratio of water to chocolate is different -- just like if you converted from cream to any other liquid.

[@Yoggoth]

But if you make you own chocolate in melanger, if you add water while grinding, the difference will be more obvious. In my experience, it is bad idea to incorporate dried fruits into chocolate mass, unless freeze-dried.

[@dallaschocolateclasses2024]

Thanks for sharing your experience!

[@sistersraisingdaughters6402]

Now I know why my chocolate didn’t work last week for Valentine’s Day. My strawberries were wet. 😏🤦🏾‍♀️🤷🏽‍♀️🥴

[@dallaschocolateclasses2024]

Hello! Thanks for posting your comment, as it will help others, too. Yes, you're correct -- if you were dipping your strawberries and they were slightly wet then over time that water would slowly get into your solid melted chocolate and cause it to start seizing (chocolate with cocoa butter). For strawberries or anything else dipping in solid melting chocolate with cocoa butter ensure that item is first dried very well. Did your bowl of chocolate seize eventually? Another problem I see often with people dipping strawberries into solid melted chocolate with cocoa butter is that the chocolate is also not tempered properly, which causes the chocolate not to set properly on the strawberry itself. Thanks again, and be sure to post any new results as you continue dipping! All the best, Chef Zach

[@beane4435]

omg thank you! it worked really well 😊

[@dallaschocolateclasses2024]

I'm glad to hear! You can also turn the same chocolate into a ganache by going further with it once enough water is added (at that point even with the water it's essentially a water ganache). By adding enough additional cream to get the texture you want it could become a cream ganache.