Comments on: Belgian Chocolate Truffles

By: Eddy Van Damme

Eddy Van Damme — Sun, 05 Feb 2012 23:53:40 +0000

Rod,
You can replace invert sugar with glucose. If you are planning to make these commercially I would use invert sugar since it naturally will increase shelf life.
My best, Eddy

By: Rod

Rod — Sun, 05 Feb 2012 09:05:03 +0000

Hi Chef, thank you so much for sharing this recipe. It’s very good. (^^,) By the way, can i replace the invert sugar to glucose instead? Judging by the looks, they were the same consistency.

Thank you.

Rod

By: Doris

Doris — Mon, 16 Jan 2012 21:03:55 +0000

Thank you for this recipe. I have been buying Belgian Truffles for few years and the only time I can get them is at Christmas. I am happy to get this recipe so I can have it all year long if i want it. Thanks again.

By: maria de lourdes araujo

maria de lourdes araujo — Mon, 16 Jan 2012 19:58:18 +0000

ola!!!
Não poderia ser melhor achar aqui uma receita de trufas verdadeiramente por um chef da belgica com chocolate tb da belgica isso ai é muita sorte fico muito feliz amo trufas! obrigada ,se possivel gostaria de outras receitas de trufas no meu e-mail kkkk beijos

By: Eddy Van Damme

Eddy Van Damme — Wed, 28 Dec 2011 19:27:25 +0000

Hi Chloe,
That will work as well.
Eddy

By: Chloe

Chloe — Wed, 21 Dec 2011 22:32:11 +0000

Hi Chef Eddy

I was wondering if corn syrup would work to make these truffles since the invert sugar seemed a little to complicated to make, or if there are any substitutes at all.

Thanks!
Chloe

By: Deyja

Deyja — Fri, 09 Dec 2011 09:31:28 +0000

Hey, made one lot of these, but as soon as i put the butter and choc together i knew something was wrong.. Then realised i had the temperature of the choc too high, so the end result, although delicious was nowhere near solid enough. Tried again re-reading all your advice, and bringing the choc to the correct temperature before risking my precious Cherry Marnier Liquor (very hard to get here in Australia). This turned out perfectly. I wanted to say thanks as recipe’s are simple to find, but finding a site with so much advice and someone who’s willing to take the time to help makes all the difference when attempting something new, to either give up or try again. So thank you!

By: hai vonguyen

hai vonguyen — Sat, 26 Nov 2011 21:52:54 +0000

Great!!! Wow, these are the best.

By: Eddy Van Damme

Eddy Van Damme — Fri, 11 Nov 2011 14:50:02 +0000

Hi LeLe,
Please check out the link in the ingredient list.
My best, Eddy

By: LeLe :)

LeLe :) — Fri, 11 Nov 2011 14:28:46 +0000

Hi there, I was just wondering where the recipe for the Invert Sugar is?. Thanks