Flavoured Echoes

I like a challenge, and for me, it seems that working with chocolate will provide it.  I tried my hand at Carole Bloom’s Dark Chocolate Truffles and everything went well until it was time to temper the chocolate.  I used Callebaut (one of the varieties Bloom recommends in her book).  I also had to remember that my thermometer reads 2 degrees higher in Celcius, quickly converting to Fahrenheit…  Here was the result.

Okay, so not a complete disaster and they get the seal of approval for taste, but it’s clear the finish in the chocolate is less than desirable. I think what happened was that I kept the chocolate at the highest end of the acceptable temperature range for tempering dark chocolate.  It is also possible the truffles were still too cool (thus the little explosion of truffle you see at the left of the photo). Or it was both factors.  I am pretty sure temperature had something to do with this.  Notes have been taken and another try will be taken during the winter months.  All in all, I am happy with my first try.