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Step 9Finishing the Truffles: Precoating and Cutting
Before the slab is removed from the frame, the ganache layer needs to be precoated (or "bottomed") with a thin layer of tempered chocolate. This keeps the ganache from sticking to the dipping fork, which makes it much easier to dip.
To precoat the bottom, melt and temper a small amount of dark chocolate. Pour it onto the slab, and spread it with the offset spatula (or ruler). Be quick! It will crystallize very fast. Let it rest for an hour or two, then you're ready for cutting.
A professional chocolatier would probably have a guitar to cut the slab with, which would make the process fast and easy. In the absence of a guitar, I'd imagine that some sort of MacGyvered contraption with piano wire would work.
In the absence of piano wire and MacGyver, a lightly oiled knife is an acceptable substitute. I bet a pizza cutter would work well, but I have never tried that.
Remove the slab from the frame by working a thin metal object (like your offset spatula) around the sides. The frame should be able to be lifted cleanly off. Flip the slab over (carefully!) so that the marshmallow layer is up.
Cut the slab into pieces with the knife. You can make them as big or as small as you want! I made some big ones for people I really like, and some small ones for people I really like that are on diets.
Some caveats: The knife will need to be cleaned and re-oiled regularly, so that adhesion doesn't ruin your day. This is especially a problem with a marshmallow layer. Also, the knife will crack the precoat layer on the bottom as you cut. Without using a wire cutter, this is inevitable. When you coat the pieces in the last step, the extra chocolate will hide this.
Don't worry, you can always eat centers that turn out looking funny.
To precoat the bottom, melt and temper a small amount of dark chocolate. Pour it onto the slab, and spread it with the offset spatula (or ruler). Be quick! It will crystallize very fast. Let it rest for an hour or two, then you're ready for cutting.
A professional chocolatier would probably have a guitar to cut the slab with, which would make the process fast and easy. In the absence of a guitar, I'd imagine that some sort of MacGyvered contraption with piano wire would work.
In the absence of piano wire and MacGyver, a lightly oiled knife is an acceptable substitute. I bet a pizza cutter would work well, but I have never tried that.
Remove the slab from the frame by working a thin metal object (like your offset spatula) around the sides. The frame should be able to be lifted cleanly off. Flip the slab over (carefully!) so that the marshmallow layer is up.
Cut the slab into pieces with the knife. You can make them as big or as small as you want! I made some big ones for people I really like, and some small ones for people I really like that are on diets.
Some caveats: The knife will need to be cleaned and re-oiled regularly, so that adhesion doesn't ruin your day. This is especially a problem with a marshmallow layer. Also, the knife will crack the precoat layer on the bottom as you cut. Without using a wire cutter, this is inevitable. When you coat the pieces in the last step, the extra chocolate will hide this.
Don't worry, you can always eat centers that turn out looking funny.
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