There are two schools of thoughts as to
the proper method of depositing chocolate truffles onto the baking sheet: A) If
you are conservative by nature it's best to gently slide them off the fork with
a butterknife, onto the waiting baking sheet. B) If you intend to further
decorate the truffle, the second method, (for the show-offs among us) involves
dropping the truffle off the fork upside down directly onto the baking sheet.
manipulate the single strand of chocolate, adhering to the fork, into some
glorious shape atop the candy, like the pros do. Either way is acceptable,
although the second way requires some practice and an accurate thermometer to
get it right. If your chocolate temperature is off by a few degrees, you're
likely to find a chocolate highway - not a chocolate strand - adhering to the
fork when that critical moment comes.
Dark Chocolate Rum Truffles
8 oz. dark sweet chocolate
2/3 C. heavy cream
2 1/2 T. dark rum
1/4 t. lime juice
16 oz. dark sweet chocolate
2 T. vegetable oil
slivered lime peel
When chocolate and cream ganache have cooled to room temperature, add rum and
lime juice before refrigerating. Top dipped truffles with slivers of lime peel.