TRUFFLE BATCH NOTES — Yenra
Guide: https://yenra.com/chocolate-truffle-recipes/
Use with a complete recipe. This is a record sheet, not a shelf-life calculator.
Record weights in grams; record cream type and any volume measurements separately.

Preparation date/time:
Recipe URL and date checked:
Chocolate brand/product/cacao percentage:
Chocolate weight (g):
Cream type, fat percentage and weight (g) or volume (ml):
Other ingredients and amounts:
Chilling start/time until scoopable:
Usable ganache weight (g):
Target center weight (g):
Calculated whole portions = usable ganache weight / center weight, rounded down:
Actual portions:
Coating and allergens:
Texture after chilling / after serving:
One adjustment for the next batch:

Example from the guide: 227 g chocolate + 113 g cream = 340 g before losses.
At 15 g each, this gives 22 whole centers plus about 10 g remaining.
Coating adds weight. Product changes alter texture.
Keep covered and refrigerated at 40 F (4 C) or below; the guide's home plan
uses a three-day window. Record any different recipe's storage instructions.
Storage instruction followed:
Source context: King Arthur's ganache and truffle methods, linked in the guide.