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chocolate caramel truffle question

david kaplan | Apr 18, 200811:50 AM

I am planning to make this recipe for salted caramel truffles:

which got good reviews in a previous board thread:

The one criticism on the Epicurious reviews is that the caramel flavor wasn't pronounced enough. The ganache calls for:

1/3 c sugar
2/3 c cream
8 oz chocolate

(Caramelize sugar; add cream; add mixture to melted chocolate.)

I would like to increase the caramel flavor relative to the chocolate without affecting the texture of the ganache too much. Because I am new to candy-making, I don't have a sense of whether this will work. So, experts: if I continue to use 8 oz chocolate in the ganache, can I make a larger batch of caramel, say 1/2 c sugar and 1 c cream? Should I change the sugar-cream ratio because I am changing the caramel-chocolate ratio?

Thanks very much.

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