1 - Scrape off the amount of chocolate indicated in the recipe onto a marble or dry table. Avoid touching the chocolate with your hands. Using a knife, scrape 3/4 of this chocolate into a small aluminum saucepan. Reserve the rest.
2 - Place the saucepan in a cold water bath and bring to low heat. Stir constantly with a wooden spoon. Do not let the chocolate seize up or the water boil. When the water starts to form bubbles before boiling, remove from heat and stir well until the chocolate is smooth.
3 - Quickly add the remaining reserved chocolate.
4 - Stir vigorously until the chocolate melts and cools slightly, becoming smooth and shiny.
5 - To cover truffles: place the prepared filling, one by one, into the melted chocolate. Remove with a fork, gently tapping the edge of the saucepan to drain excess. Place on a parchment-lined tray. Allow to set at room temperature. Cut off any excess chocolate from the base with a knife.
6 - If desired to make truffles without filling, scrape the chocolate into special plastic molds for truffles. Scrape off any excess chocolate from the surface using a spatula. Refrigerate for 15 minutes or until the bottom of the mold becomes pale and opaque. Demold by gently tapping the mold on a smooth surface covered with cloth.
1 - Scrape off the amount of chocolate indicated in the recipe onto a marble or dry table. Avoid touching the chocolate with your hands. Using a knife, scrape 3/4 of this chocolate into a small aluminum saucepan. Reserve the rest.
2 - Place the saucepan in a cold water bath and bring to low heat. Stir constantly with a wooden spoon. Do not let the chocolate seize up or the water boil. When the water starts to form bubbles before boiling, remove from heat and stir well until the chocolate is smooth.
3 - Quickly add the remaining reserved chocolate.
4 - Stir vigorously until the chocolate melts and cools slightly, becoming smooth and shiny.
5 - To cover truffles: place the prepared filling, one by one, into the melted chocolate. Remove with a fork, gently tapping the edge of the saucepan to drain excess. Place on a parchment-lined tray. Allow to set at room temperature. Cut off any excess chocolate from the base with a knife.
6 - If desired to make truffles without filling, scrape the chocolate into special plastic molds for truffles. Scrape off any excess chocolate from the surface using a spatula. Refrigerate for 15 minutes or until the bottom of the mold becomes pale and opaque. Demold by gently tapping the mold on a smooth surface covered with cloth.
