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An eternal favorite among clients, the classic chocolate truffles recipe can be adapted to many different tastes. Since these high-class desserts actually cost very little to make and can be created rather quickly, it is to your advantage to present your customers with a broad range of varieties. Most chefs already know how to make chocolate truffles, so if you delegate the task to a staff member, a quick review and some fresh ideas are probably all that you need. The key to booming sales is ensuring that you use the best quality ingredients, especially the chocolate, and top rated professional restaurant equipment.

A Symphony of Flavors

If one of the reasons you chose a profession that requires such dedication of your time and energy was to exercise your creativity, chocolate truffles are the project for you. Once you start brainstorming, it will become evident that you can fill an entire section of your menu just with different flavors of truffles if you wish. Strawberry, raspberry, orange, and chocolates of various intensities – including white chocolate – are sure crowd-pleasers, and you should include some standards like these. Extend your menu with chocolate truffles that include coatings of nuts or crushed orange rinds instead of restricting yourself to only the regular cocoa powder coating. Fill your truffles with liquor or coffee flavors tailored to the tastes of your consumers. Experiment with alcoholic ingredients such as rum, amaretto, and Frangelica. For a great twist on that fantastic seller, raspberry, add Fraise des Bois to your recipe. Coffee and espresso flavors sell out in no time, as many customers are both coffee and chocolate lovers.

Whichever flavors you decide to offer, use a double boiler to melt the chocolate. Create a cost-effective ganache by utilizing a ratio of one and a half parts chocolate to one part cream. The cream lowers the melting point, enhancing every note of the chocolate’s full flavor.

Improve Shelf Life

In general, cream-based ganache requires preservatives or at least a startling amount of added sugars in order to last longer than six weeks on the shelf, so be sure to take this fact into account when determining how many to keep in stock at a time. One thing of which you should be sure is that you do not sacrifice quality for convenience. Fresher is better in this case. Prevent fat migration from nut oils in dark chocolate couvertures by creating a barrier using milk chocolate. You can employ the addition in your marketing, as the new combination will sound fancier on your menu. Consider featuring your truffle options on a separate card, which you can place on each table in a menu card holder. This technique will increase sales and ensure that your truffles sell as close to their manufacture date as possible.

Simple and elegant, chocolate truffles have the adaptability to satisfy any professional chef’s craving for creative expression. To top it all off, they also turn a high profit and generate favorable word-of-mouth advertising for your establishment.

Filed under: Recipes • How-To • General • Food Quality • Sales Boosting

Tags: bain marie, bain-marie, chocolate truffles recipe, double boiler, how to make chocolate truffles, restaurant equipment