Making truffles, pralines, and other confections

Making Truffles

Truffles are a type of chocolate confectionery usually made from a base of ganache, which is a mixture of melted chocolate and cream.
The traditional method of making truffles involves balling the ganache and dipping it in melted chocolate then dusting it cocoa powder to create a rustic appearance.
To make more contemporary truffles, the ganache is set in a rectangular mould, sliced into squares and then each piece is enrobed in tempered chocolate.
Flavours can vary, and truffles can be injected with liqueurs, jams, or fruit purees for variety.

Making Pralines

Pralines are chocolates filled with a mixture of nuts and caramel, usually almonds or hazelnuts.
The process involves making a caramel and adding chopped nuts to it.
Once the nut and caramel mixture has cooled and hardened, it is ground into a fine paste.
This praline paste can be used as a filling for chocolates or moulded into shapes and dipped in chocolate.

Making Other Confections

Fudge is a sweet confection made by boiling sugar with milk or cream to the soft-ball stage and then beating the mixture while it cools so that it acquires a smooth, creamy consistency.
Marshmallows are made by mixing sugar syrup with gelatine, beating it until it’s fluffy, and then allowing it to set. They can be cut into shapes and dusted with a mixture of cornflour and icing sugar.
Candied fruit includes oranges, lemons, and cherries preserved in sugar syrup. The process involves boiling the fruit multiple times in a concentrated sugar syrup until it is saturated with sugar.
Hard candies are made by boiling a sugar syrup to hard-crack stage. They can be flavoured with a variety of essences and coloured with food dyes.

Ensuring Quality

Make sure to temper chocolate before using it in confections to ensure a shiny, snappy finish.
Store confections in a cool, dry place to prevent them from melting or developing a bloom.
Always use the best quality, freshest ingredients for the best tasting confections.
Keep your workspace clean and hygienic to avoid contaminating your creations.

Safety and Hygiene

Be careful when working with hot sugar as it can cause serious burns.
Keep your working area clean to prevent the spread of bacteria and ensure high-quality products.
Wear protective clothing such as gloves and aprons when handling hot sugar and chocolate.
Always wash your hands thoroughly before and after handling food.