Customer Reviews

Truffles: 50 Deliciously Decadent Homemade Chocolate Treats (50 Series)

5 star:		(7)
4 star:		(4)
3 star:		(0)
2 star:		(1)
1 star:		(2)

 

 

I have tried 4 of the recipes in the book so far and they were all amazing. I made hundreds of truffles during the holidays to give away as gifts. All of the recipes are really easy and the book gives a number of tips to help the first timers (which I was when I got the book). Make sure you try the cappuccino truffles (p.78) they were a huge hit!

This book popped up as an Amazon suggestion when I was purchasing another book on chocolate making. It was a delightful surprise! I am an experienced chocolate maker and found the ideas and variations in this book useful for both a novice and experienced chef. It is attractively put together with good photos and clear instructions.

Easy instructions, great tips, nice pictures and amazing recipes. Even if you're a beginner, you'll make perfect truffles each time.

I got Dede's book to get ideas since I am making truffles as favors for my wedding. There are tons of great ideas for flavor combinations in this book from the ultra simple to some more difficult ones. I also loved some of the presentations. So much so that I emailed Dede directly and she went as far as talking to her photographer for me to get information about some of the things used in the photos. Good standard candy book to have around!

My roommate gave this to me as an early Christmas gift (so I'd have enough time to make some for her!) and I couldn't be more grateful. This book may have a few flaws, but for the beginning artisan truffle-maker it gives great, easy-to-follow instructions, and the opening chapter with tips on tempering/dipping/etc. is concise without omitting too much background info. So far I've made the champagne truffles, white chocolate cranberry truffles, triple truffles, ginger truffles, caramel fleur de sel truffles, cocoa-rolled bittersweet truffles, and pumpkin spice truffles. The only ones I had trouble with were the ones involving white chocolate - but afterwards I realized I had stupidly used white chocolate without cocoa butter in it. Oops! If I remember correctly, the book actually points out the difference between typical store-bought white and REAL white chocolate, so that was my mistake. Either way, I just melted the unsuccessful filling into some heated milk as per Wilson's suggestion and made delicious cocoa, perfect for the holidays.

I just received this book a few days ago and I am so excited! I have NEVER made chocolate truffles before, and I was a bit nervous that I would not be able to. All worries are gone now. I was able to make a batch of awesome truffles with both of my young children awake. It was so easy, and they are so rich and tasty. I hope to give truffles as small Christmas gifts and my very first batch looked like the book cover. My only disappointment was that the book recommends using tempered chocolate to achieve the crisp glossy chocolate coating. The process described in the book looks doable, but pretty involved and buying a tempering machine is very costly. However, after talking to a local candy/baking store, they recommended using "dipping chocolate". I would definably suggest reading the beginning of the book discussing truffle basics before you get started. Overall, I think this book is wonderful and it is so easy to follow the simple clear instructions. It would make a super gift for anyone who loves chocolate!!!

I have had this book in my library for quite some time and finally used it last year for the first time to make Christmas gifts for friends and family. This book has very easy to follow instructions for anyone to make a very wide assortment of these chocolate delights and really impress your friends. Apart from a wide range of recipes the author has also included helpful information on tips and tricks to achieve consistent results. Unfortunately the "complete disaster" reviwer Sly Hallman, obviously didn't have much luck with his truffles. I suspect that he didn't follow the recipes properly or used substandard ingredients. Using quality ingredients as in any recipe will greatly affect the results.

I bought this book after reading the raving reviews and tried two recipes last night: white chocolate truffles and cognac truffles. To my dismay, the cognac truffles never solidified and when I tried to roll them became blobs of chocolate instead, plus the quantity of cognac is excessive. The white chocolate truffles held up better (there is more fat in white chocolate) but were too mushy. After reading other chocolate books and comparing, I found out most truffle recipes call for butter which helps solidify the chocolate. This book only has chocolate and heavy cream in the ingredient in practically all recipes. I am so surprised at the 5 star reviews when 2 of the most basic recipes were such a dissapointment. And to think I wasted 4lb of wonderful chocolate!

I have been making candies for over 10 years and am always looking for new flavors to try. I bought a copy of this cookbook with that hope.
There are a great variety of flavors and ideas however, I'm not sure all of these are tested recipes.
The Matcha Green Tea and the Ancho Chile Cinnamon did solidify well enough to roll and dip but others did not. I tried many of them and these were the only two that made it. While the others tasted great, they were total flops. Even when I made candy from this book on low humidity days, that did not help. I would suggest buyer beware especially since Wilson suggests purchasing higher end couverture chocolate.

The truffles in this book look amazing! I can't wait to try them out at Christmas to give as gifts. This book will definitely be a keeper!