I understood now. Thanks Jim.

Recipes ordinarily call for adding any liquor (or other liquid flavoring) to the ganache mixture--after the emulsion of cream and chocolate hassuccessfully been formed. The liquid should definitely not be added to the chocolate as you are tempering it. That would be just like pouring water into the chocolate--not a pretty sight.

Hi guys,

great to know you all. I just like to know how truffles were made with rum ? Do you add the rum into cream mixture of milk/dark chocolate for making ganache or during the tempering of the chocolate to make the chocolate shell? thanks guys.

updated by @jego: 04/11/25 09:27:36