I haven't made slabbed chocolate truffles in a while, but I thought I'd try again in honor of St. Patty's Day. When I used to do this commercially, I'd use a 12x12" frame, but this time I'm making a smaller batch and using my 10x10" cake pan.
Stacey's Bailey's Irish Cream Truffle Ingredients:
6.25 oz heavy cream, organic
3 oz glucose
30 oz Guittard 38% milk chocolate couverture
3 oz Bailey's Irish Cream
Pyrex measuring cup
Pyrex mixing bowl
10x10" cake pan
Additional Guittard 38% milk chocolate couverture for slabbing and dipping (maybe 2 lbs?)
First I measured out my chocolate and started putting it in the microwave at 30 second intervals to temper it.
While my chocolate was heating, I measured out my cream and added the glucose to it.
I thought it looked really neat on the bottom so I took a picture.
I would soon be dipping these squares with my dipping fork.
I only dip one at a time, because sometimes it just makes everything messier and stuck together if I try to dip more than one.