Please help, any master candy makers out there!!!!!

I finished making my ganache at about 9:15 last night, and as of 8:43 this morning, it’s not set.  I stirred it a bit this morning.  It’s thick, but pourable.  I haven’t refrigerated it, because I feel like I need to know what it’ll be like at room temp, since, ultimately, the truffies will be at room temp, you know?

Here’s what’s in it:

28 oz chocolate, plus *
14 oz of coconut milk “solids” ** - boiled a few secs, left to sit about 15 seconds to settle, then poured over chocolate
2 t. vanilla
2 little bottles of Malibu coconut rum (50 ml each)—those teeny ones ***

Would the best idea be to melt more chocolate and add it?  That’s the only thing I can think of, short of adding cocoa powder. 

Thanks for any thoughts!

—ak

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* 4 oz Ghiradelli unsweetened (100%)
  8 oz Callebaut bitter sweet - about 60%
  8 oz Callebaut semi sweet - about 51%
  8 oz Callebaut milk choclate - about 31%

** Refrigerated cans, only took the thick, solid stuff from the top, which is about 1/2 of each of 2 cans.  Normally, it’s about 22%, so I figured leaving behind 1/2 can of water makes it about 35%  I think this is the right about to use, because the “average” truffle recipe seems to be “half” oz of cream to chocolate, so 4 oz cream to 8 oz chocolate, plus alcohol.

*** Even though it seems like a lot, this is about 1/2 to 2/3 the alcohol I found in most recipes.

Well, holy cow, at lunch it was all nicely firmed up!!!!

Glad it worked out!  I’m guessing that either your kitchen was a tad warm, or else the coconut oil sets differently than milkfat and just needed a little more time.

Thanks, Julie!

OMG, it is the best centers ever.  I did the ultra thin tempered coating and no cocoa powder.  It was my first tempering, and it went great—it was such a thrill to detect that little snap and have the firm coatings!!!! Also, I didn’t refrigerate the ganache to help it set, because I’d heard that refrigerating makes the centers gookie to roll.  I blopped portions onto a cookie sheet and then rolled them, and it went great—very unsticky and little residue on my hands.  Make these truffles today!!!!!!!!!!

—ak

p.s.  I went with coconut rum to compliment the coconut milk, and they are VERY coconutty in a wonderful way.  Much more so than the bit of ganache I set aside for hubby with no rum.  Much tastier, I think, but he loves the non-rum ones.  Decided against my kalua becuase I have two coffee-haters on my list.

Do you need me to send you my address so you can mail some to me?  Those sound delicious!!!

Thanks, moderncake!  They came out really good—the combo really worked out great.  Hubby had one of the rum ones tonight, and he likes the non-rum ones better—says they have a bright chocolate flavor like chocolate ice cream, so it seems they work well with and without rum. 

Merry Christmas!