I’ve been wanting to make truffles for a while. I know the easiest thing would be to use 100% dark chocolate with heavy cream. But, I want to use homemade chocolate not storebought chocolate. Do I have to let my homemade chocolate set before melting it again for truffles? Or do I just add the cream after combining cocoa and fat of choice?
Thanks!
easiest is adding fats and sweeteners. if you add cream, it will seize up. @richard and @Brenda have a few recipies. I will link some later tonight when i get home from work
Not if you pour hot cream over room temp chocolate and let them come together 
Seriously IDK WTF I am doing. I am no chocolate maker. I literally mix warm fat, coconut oil, cocao powder, sweetener and extracts. Sometimes I melt a store bought 100% cocao bar.
Now @richard, he actually knows how to make a properly tempered chocolate…
U’m curious what you classify as home made vs store bought? Are you growing your own cocoa beans?
I would like to try making chocolate using some portion of lard instead of cocoa butter, like many do with coconut oil.
Right, because I want to make truffles, not just a chocolate bar type concoction.
Then your source of cocoa is cocoa powder? or Bakers chocolate?
I’m not a cook so these things intrigue me.
I’m to cooking what a quick lube oil change technician is to a precision engine builder.
Cocoa powder. Baking chocolate would be cocoa powder and cocoa butter combined. I want my fat to be lard (or maybe tallow) not cocoa fat. Brenda made something chocolate with bacon grease, but those aren’t truffles. This my question.