Can I post yet?
>>7769715
OH SHIT NIGGA I CAN ALRIGHT IT'S TIME.
Heat up your cream (1/3rd of a cup) in a saucepan.
>>7769715
Chop up 2 cups of white chocolate.
you finna make some creme brulee homey?
>>7769715
(Note, this is already done, I was just unable to post earlier)
Once your cream is simmering, put your chocolate in and start to melt it. I switched to a double boiler at this point because I didn't want to burn it
post your dick
>>7769732
Nay, White chocolate truffles.
Start stirring
>>7769743
That's gay, faggot
Stir until all the lumps are out and it's smooth.
>>7769746
Holy shit that looks so bad on this camera. It's not that yellow, it's closer to the previous image.
I was an idiot and put this on a thing so it got all thinned out, but it still worked out. Don't do what I did.
>>7769750
Holy shit I'm way far ahead. Let me explain what's going on here. I put it on the pan and let it cool in the fridge for 1 hour. I took it out and using the spoon, rolled it into balls. I re rolled the shitty ones after I cooled them. This stuff really warms up fast.
Worst fucking hamburger I've ever seen....
Okay time to temper. I put some dark chocolate in a double boiler. I slowly began to heat it to 46 degrees Celsius.
>>7769776
I think where I went wrong was when I didn't add any beef.
Continue to heat it.
>>7769783
Alright so it's mostly melted, just raise the temp to 46 degrees Celsius.
>>7769788
Right so it's 46 degrees, which is the first stage of tempering. Look at that sheen.
>>7769793
I guess I didn't take any pictures but I lowered the temp of the chocolate on a few ice packs. It was real slow and shit but after lowering it down to 26 degrees, I raised it again on the double boiler until it was 32 degrees.
>>7769802
Take that tempered chocolate and start adding your solid ganache.
>>7769808
Look at this SHIT. THIS TURNED OUT REALLY GOOD FOR MY FIRST TIME I GOTTA SAY.
Keep on doing it man. Coat those balls.
>>7769809
All of them are coated. I'm going to do a little design in a bit, cause I'd like to make them look nice.
>raise your chocolate to 46c
you burned the chocolate. i bet it's grainy as all fuck
>>7769828
it's not lad. I followed this video:
https://www.youtube.com/watch?v=iFFQGUqQnEA
>>7769837
your video says you can microwave chocolate, i don't know why you'd believe this cuck. enjoy your diabeetus though
>>7769850
Chocolate can very easily be microwaved. Get off your high fucking horse.
>>7769850
To melt it, you can. I didn't do it, but do you know how microwaves work? It makes water molecules vibrate, which generates heat? You apparently do it in short bursts as to not burn the chocolate.
>>7769864
>implying microwaving chocolate is related to microwaving raw meat
>>7769867
>implying hundreds of years of culinary development was replaced by some cuck telling you to microwave stuff
>>7769850
Microwaving chocolate is common practice even in high end dessert kitchens...
>>7769884
t. misinfo agent
>>7769885
>implying 46c isn't going to burn the chocolate
>>7769809
I was the anon giving you a lot of advice in the other thread. I told you it isn't so bad, is it? Good job. With a bit more practice (and better tools) you can get really professional looking ones.
>>7769896
Thanks darling. I really appreciate it.
>>7769906
looks blurry. i'm sure there are grains in it. the other possibility is you have a faulty thermometer.
>>7769893
>t. someone who's never set foot in a professional kitchen before
>>7769864
Who said anything about microwaving steaks? We're talking about chocolate. I'm sorry that countless anons have disproved your statement about not being able to microwave chocolate. Go find a different board to cry on.
>>7769912
Do you want me to grab a photo of remaining chocolate? Would that make you feel better?
>>7769914
>>7769917
t. Beetus McCletus
>>7769921
i feel fine. post more pics though
>>7769926
of what? I mean I don't have much left. But if you're good I guess that's that
>>7769931
how about take a picture showing your height and the measure when you stand on the scale
>>7769926
>This separation temperature for dark chocolate is over 130°F/54°C
For your information. He was using dark chocolate. Obviously it varies slightly, but he was well safe.
>>7769934
I'm 6'1 and 268 pounds. Do you need any more info? I'm a big man, but this isn't even for me. It's for my girlfriend, brude.
Did you put anything on top of the truffles after the tempered chocolate cooled down?
>>7769942
This is what I was wondering.
>>7769942
Nah, I didn't have anything. Next time I'm thinking of doing some sort of nut or you know, I wonder if you could mix the ganache with some sort of berry. The recipe wanted me to use bananas, and "Banana extract". I chose not to.
>>7769948
It's really as simple as it gets.
>>7769941
dang man you should lose some weight. that's unhealthy
>>7769949
One thing you can do, that makes a nice contrast, is after the truffles have set, hit them VERY quickly with a blowtorch, just enough to slightly soften their tops, then sprinkle on some shaved white chocolate. I hate white chocolate, but it really looks nice.
>>7769958
I get it, but I mean do you have a point or are you just here to blow smoke. You know what they say about fat chefs ;)
>>7769948
Traditional truffles aren't even coated in anything more than cocoa powder. These would have looked nice with a drizzle of (tempered) white chocolate over the top. It's a lot more work just for the drizzle.
>>7769949
Raspberries work nice as a flavor backdrop for chocolate (along with orange). I'd recommend getting some liquor to add that flavor and then if you REALLY want to go above and beyond, making a glaze or syrup and working that in as well. Serve with a few fresh berries for garnish/color/flavor.
>>7769966
yeah, they eat everything in sight no matter how it tastes ;^)
i've already said what I have to about not burning your chocolate, but by all means continue misinforming cu/ck/s
>>7769970
If I would've done dark/milk chocolate truffles I would've done the cocoa powder. I just thought it would've been a bit odd.
You ever see those flower things where they pour the chocolate on it and the chocolate petals fan out to show fruits or ice cream or shit? It'd be neat if you could get all those rich, zesty flavours into that ganache.
>>7769970
Truffles don't have to be traditional.
>>7769980
if you heated it to 46c then it was well past burnt. i'm not surprised you couldn't tell that since you're morbidly obese.
>>7769998
I'm not even OP, but you, "sir," are getting annoying. Don't you have anything better to do than argue about microwaves and search BMIs?
>>7769998
>Well past burnt
>glossy, liquid chocolate
Like how dense are you? I mean burnt chocolate is this dude. But yeah I'm proud of you for realizing I'm fat. I'm going to kill myself and on the tombstone I'll write "Anon was right". I haven't even eaten one of these.
>>7770000
THE QUADS HAVE SPOKEN
>>7770000
>ps im a gril
>>7770001
>implying it's possible to determine the quality of tempered chocolate from an out-of-focus photo
if it's burnt, small granules will be present in the chocolate. they may not be visible but if you pay attention you can feel them on your tongue. they appear around 40c with dark chocolate
>>7770008
I did a test piece and it was fine, man. I took some parchment paper and dragged it through the chocolate. It's completely fine.
>>7770008
Literally went upstairs, grabbed the left over tempered chocolate, put it on my tongue and rubbed it on the roof of my mouth feeling for those granules. There's nothing there but smooth chocolate, man. I don't know what to say to you.
>>7770008
PS. I have male genatalia.
You get pissy, so you you assume I'm female? I bet your mother, if she's even still in your life, has a strong dislike for you.
>>7770008
Also, like for real how dense are you. It's not like I heated the chocolate to 46 and left it there for hours, As soon as it reached 46 (like 5 minutes, it was past 40 for maybe 1 minute, I stuck it on ice. Listen, alright, if I had a 300 degree burner and i put a steak on for a few seconds, what would happen? would it burn completely or just sort of begin cooking in that specific spot? Pro tip, the steak would be fine because it wasn't left there for more than 30 seconds.
>>7770034
>sticking the melted chocolate on ice
it just keeps getting worse
>if i put a steak on a 300 degree flame for a few seconds what would happen
it would burn. that would burn the steak. most of it would be raw but one part would be burned
>>7770040
Nigga it was in a bowl and I used cryo packs to cool it down. I don't have a marble table that I can use to spread it out and shit. It's really time to stop.
>>7769715
Today's the day she gets them. I'll tell you how she feels about them.
>>7770970
She liked them, told me they were real sweet. I'm glad I coated them in dark chocolate.
The fuck is with this anti microwave faggot? Why so belligerent?
>>7772545
He's a faggot. He knew he was wrong, went on to telling me the chocolate's burnt, then went on to saying I'm fat. It really hurt me deeply and my cooking career is now over because of him.
