Tips and tricks on chocolate truffles with the magimix

12 tips and tricks about the magimix recipe

• Use high-quality chocolate : Choose a high-quality chocolate with a good balance of cocoa and sweetness for exceptional tasting truffles.
  
• Keep all ingredients chilled : It's important to work with cold ingredients, including cream and butter, so that the ganache sets properly.
  
• Melt the chocolate gently : When melting the chocolate in the magimix, use a low temperature to avoid overheating and burning it.
  
• Chop the chocolate into even pieces : If using chocolate bars, chop them into evenly sized pieces for a more consistent melting.
  
• Use heavy cream : Opt for heavy cream, as it gives a creamy and smooth texture to the ganache.
  
• Adjust the cooling time : Let the ganache cool at room temperature for about 2 hours, but adjust the time if needed to achieve a workable consistency.
  
• Use latex gloves : When shaping the truffle balls, wear latex gloves to prevent sticking to the ganache.
  
• Coat quickly : Roll the truffle balls in the coating (cocoa, nuts, coconut, etc.) quickly after shaping them to prevent melting.
  
• Keep the truffles chilled : Store the truffles in the refrigerator to keep them firm until ready to be enjoyed.
  
• Take them out of the fridge before serving : To achieve a soft and creamy center, take the truffles out of the refrigerator 15 to 30 minutes before serving.
  
• Experiment with flavors : Add flavors such as vanilla, coffee, or citrus zest to the ganache to vary the taste.
  
• Customize the coatings : In addition to cocoa powder, try coating some truffles with chopped pistachios, chocolate chips, powdered sugar, or even chili powder for a spicy kick.