Truffles

Do not use PET cream, and probably best avoid any that has milk in the ingredients.  Even better if carrageenan is not among them.

• Boil cream with syrup for 1 min (important chemical process);
• Pour over butter and oil flavouring, add chocolate, tap/shake to settle, leave 1 min;
• Stir slowly from center, moving outwards, not adding air, 2 mins;
• Stir in liqueur;
• Let cool to 70F.

• 2006/02/04 Chocolate 811 plain, Cointreau; 1/2c cream and 1t peppermint a little hard to post-process. Used 1t gran orange, tried straining.
• 2006/03/04 Chocolate 811 Cointreau and orange oil, coffee.
• 2006/06/18 Chocolate 811 Cointreau and orange oil.  Tried 1/4c cream cold - too cold and likely a bad idea.
• 2006/08/04 Chocolate 811 Haitian rum.  Let cream cool 2mins before pouring.  Poured ganache over wax paper in 8x8.
• 2006/08/11 Chocolate 811 Haitian rum, as /08/04 but poured into loaf tin.
• 2006/11/30 Chocolate 815 Peppermint 1/2t, Haitian rum.  First time using chocolate liqueur cups.  Cooled peppermint 1hr, stirring every 10.  Cooled (in 67F) to below 80F.  Became viscous when putting into liqueur cups.  Cooled rum for 40 mins, stirring every 20.  Cooled to below 85F.  Used basting tool, became a little too viscous later, so warmed over bowl of steaming water.
• 2006/12/07 Chocolate 815, Cointreau.
• 2006/12/17 Chocolate 815, Cointreau.  Caramel 50% 815, 50% unknown milk, as per Yard's recipe.