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QUICK question PLEASE! re truffles.... NEED to know NOW!!thx

post #1 of 30
Thread Starter 
I need to refrigerate my melted truffle mixture for an hour. Should I cover it with saran or will I get condensation that ruins it? Please hurry... I need to do it NOW!
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post #2 of 30
according to Alton Brown do NOT cover!!
post #3 of 30
I've never had a condensation problem BEFORE I dipped them. If it's just the cake mixture, you should have no problem covering it.
"Be kinder than necessary, for everyone you meet is fighting some kind of battle."
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post #4 of 30
It does not need to be covered. I have done it both ways and have not had a problem.
post #5 of 30
I'm sorry, I misunderstood...if it is the chocolate, I would not cover
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post #6 of 30
Agree with lalana, do NOT cover, condensation will drip down in the dish and cause the choclate to sieze. Alton Brown is my hero icon_smile.gif
If at first you don't succeed, eat it and start all over!


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If at first you don't succeed, eat it and start all over!


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post #7 of 30
Thread Starter 
Yep.... just chocolate, cream and Chambord. Right now it is cooling on countertop but I need to refrigerate. I always worry about food odors getting in stuff. I thought, however, if I cover it warm, it will get condensation and maybe ruin it. I am just going to roll them into balls and put in my chocolate cupcakes... You bake partially...add truffle and a bit more batter and bake more. Going to frost with a raspberry flavored icing and shaved chocolate...... Thanks. Nothing like knowing what you are doing BEFORE doing it..... You guys are fab!
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"Let them eat cake..."
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post #8 of 30
I always cover with saran wrap. I place it right on top of the mixture. It prevents it from getting a "film" on it.
post #9 of 30
Wow, that sounds delicious!!
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post #10 of 30
Thread Starter 
Thanks... another cc'er sent me it. I can post if someone wants. Got some valentine cupcake liners and gonna put a ball of foil between pan and liner to create heart shape. Easy stuff. Going to make 7 minute frosting with a bit of raspberry ext. and maybe make it pink. Shaved chocolate and since I am too lazy to make RI flowers... a red gummy heart. I don't think I can pipe 7 minute icing right? too sticky...
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"Let them eat cake..."
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post #11 of 30
oh that sounds SO good!! Hope they turn out as wonderful as they sound! You don't have to know before you do because you have CC to the rescue....
post #12 of 30
Thread Starter 
"AMEN to that!" Let me know if anyone wants it posted.... Author uses white cake... I am using chocolate...Darn Good Chocolate Cake by Cake Doctor minus the chocolate chips....
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"Let them eat cake..."
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post #13 of 30
if it's the boiled 7 min icing then that's what we actually used in the Wilton Master class to pipe with. They said it's better since it's cheap and doesn't break down as easily as RI. It seemed to hold up nicely
post #14 of 30
Thread Starter 
Yeah you whip it over the heat.... Kind of merenguey...Tastes like marshmallow. It's so yummy! I thought it would be too sticky to pipe... I wonder if master class uses a different recipe? I got off food network...Paula Deen
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"Let them eat cake..."
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post #15 of 30
Thread Starter 
Lalana, this is the 7 minute recipe I was going to use:

1.5 C sugar
1/4 tsp cream of tartar or 1 TBS white corn syrup (which?)
1/8 tsp salt
1/3 C water
2 egg whites
1.5 tsp extract
Place sugar, crm of tar or corn syrup, salt, water and egg whites in top of double boiler. Beat w/handheld mixer for 1 minute. Place over simmering water being sure not to let water touch bottom of pan (or grainy) and beat on high for 7 minutes... beat in extract.

Is this same?
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