A Reader Writes, asking, “I have a truffle recipe that calls for Valrhona chocolate, which, although it sounds divine, is out of my price range. Is there an acceptable substitue? I have Callebaut, but don’t know if there is a comparably-priced better option. Help!” The answer is yes ...

... with some reservations.

As a basic guide you want to be careful to substitute a chocolate that has the same rough cocoa percentage. Substituting a 55% semisweet chocolate for an 85% extra bittersweet chocolate will definitely have an effect on the taste and texture of the truffle filling.

On a secondary note, the specific Valrhona chocolate being mentioned may have a particular flavor profile (taste) that the person who made the recipe likes. Substitution another chocolate will change the flavor of the ganache - how much depends on the original chocolate and what gets substituted and what kind(s) of other flavor(s) are in the recipe.

Beyond that, you are free to substitute to your heart’s content as long as you are substituting couverture for couverture. You can’t use chocolate chips and some types of generic baking chocolate as they contain a relatively higher percentage of cocoa powder to cocoa butter, in which case you need to re-think the amount of other fats (in the cream and/or butter) you’re using (you’ll need more liquid to achieve the same texture).

Previous Questions and Answers:

1. What is Valrhona chocolate? this is the first time I ever heard of it. Also do you remember Jelll-o Spoon candy it was in the 1970's but didn't make it. It was great, like a candy bar (3 musketeers type) in a dish Yum. There is a picture of the box on the imaginary world .com I had it in s. california Thanks Anabanana
   Posted by  on  07/01  at  09:13 PM
2. if a resipe calls for unsweet choc (3 1oz bars), can I sub cocoa? if so, how much? Thanks
   Posted by  on  12/23  at  10:20 AM
3. I am working with children that have renal problems. These children have very strict diets and cannot eat chocolate because of its high potassium content. I would like to ask if anyone reading this knows whether there exists chocolate (or a nice substitute) which is potassium free? Many of our children wish they could eat chocolate again.
   Posted by Lina Eliasson  on  03/08  at  09:14 AM