In this Filipino/Taglish cooking tutorial, the presenter demonstrates how to make condensed‑milk‑based chocolate truffles and how to upgrade them with a melted‑chocolate coating. The core recipe uses 1/3 cup (120 g) Alaska condensed milk and 1/2 cup (50 g) Ben Storp alkalized cocoa, which must be sifted to avoid clumps. The mixture is mixed until smooth, then poured into a 6 × 3‑inch pan lined with non‑stick paper, chilled for at least two hours, cut into about twelve pieces, and rolled in cocoa powder. For a “next‑level” version, chocolate chips or bars are melted (ensuring the bowl is completely dry to prevent seizing), the truffles are briefly chilled, then drizzled or coated, optionally adding a little oil for shine. Throughout, the presenter offers practical tips: heat refrigerated condensed milk to thin it, use a sturdy spatula for mixing, avoid water when melting chocolate, and prefer non‑stick paper over plastic wrap for easier handling. The tutorial emphasizes hands‑on shaping, troubleshooting sticky mixtures, and storing the finished truffles in a sealed container.
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The ingredients lang ang kailangan para gawin ang chocolate truffles na ito. Pero ipapahita ko rin sa inyo how to take it to the next level by adding just one more ingredient. First, kailangan natin about 1/3 cup or 120 grams na condensed milk. Ang gamit ko ay Alaska na condensed filled milk, so mas recommended ko ito kesa doon sa kanilan condensed creamer. Tapos, maraming recipe namin kita na nag-require pa na iheat ninyo ang inyong condensed milk bago gamitin. Pero, asapag de test ko, hindi naito kaylang ang gawen la luna kung galing lang sa room temperature ang inyong condensed milk. Iheat nyo lang sha kung galing sha sa ref para mas magin thinner sha at mas madali Ihalo. To this, add 1/2 cup or 50 grams of cocoa powder, ang gamit ko naman ayang Ben Storp alkalized cocoa. So important, yung pag-sift niyo ng cocoa, kasi may tendency ito dal very fine sha to form clumps. Using a sturdy spatula or wooden spoon, Halo lang natin eto, hanggang sa completely mamoisen ng inyong cocoa powder, at mag-blend sha. So habang tumatakal, mihirop na, humihirop ang paghalo, dahil nagiging stickier ang inyong mixture. Etolang yung challenging part dito no, yung paghalo nya. Kasi na very sticky and thick ang inyo resulting na mixture. Aside from this, napapadalilang nito ang robin. At pweding pweding na sha inigo sho. Okay, so pagwalan na kayo na hikit na dry part, pweding na tinuntransfer sa ating mold. So with this recipe, you can make about 12 pieces, gamit 6x3-inch pan as your mold. Tapos, make sure lang na iline with non-stick paper. Non-stick paper, tapos ikat niyo rin yung mga sides para hindi maguing crumpled yung resulting edges niyo. Tapos ilapat lang natin sa tihi. Pedirin kayo gumamit di to ng plastic wrap kung yun yung meron kayo, although mas mahirap ka si ng i-manoeuvre kapag plastic wrap yung gamit, so mas prefer ko etong non-stick paper. Okay, so transfer lang natin sha. Okay, tapos simutenyo ito as much as you can. Pedi ka ng kumamit na dito na spoon, dahil sharper yung edges ng spoon. Okay, yan, so patawarin natin to. Spread out lang natin ang ating truffles by using another sheet of nonstick paper. By doing this, Somehow, panta yung patakas spread ko. Balik na tanchang ayon. Tung sheet na 'to, actually, enough yung size na para magin cover ng inyong cup. Important ting i-cover niyong cup para hindi sha magdry habang nagsehsept sha sa inyong ref. So you refrigerate yung 'to for at least 2 hours para magfirm up at madaling ikat. Ayan, eto na ang ating tumigas na chocolate mixture. Fredden na tinhiwa 'en, para mas mabilis pa la in business ref sa freezer 'en. Hiwa 'en lang na tinto into 12 pieces, as equal as we can. Hanu hanu na natin, linea hanu na natin. Tapos, and soften the sides and form it using our fingers, so that it will be square and soft on the sides or rounded on the corners. And that's it, perfect! That's the beauty of handmade. So from here, we will just dredge it in cocoa powder. Okay, this is the usual condensed milk chocolate chocolate. So it's a nice condensed milk chocolate truffles. It's a basic. How to take it to the next level? To take it to the next level, melted chocolate. So Chocolate chips or chocolate bar na gusto niyo, tas imat nilang sha sa microwave or over a double broiler. Sigura dohin niyo lang na walang kaita ng trace ng water yung bowl na pagmemeltan niyo. Kasi pag nakapagintroduce kayo ng malet na amount ng water sa chocolate, magseize or parang magbubububu sha. So hay lang very dry yung inyo bowl na pagmemeltan. About anyan, 30 seconds to 1 minute. Okay, spoon, fork, and knife. Last one. Truffles, pero bago natin sila lagyan ang drizzle sa taas, kaylangan mo nang mag-set siya nang bahagya. So ilagay mo na natin siya sa ref for about 10 minutes. Ay, yaan susa freezer ko na siya nilagay para mas tumidas palalo. At 10 minutes na ang lumi pas, tapos sinimut na rinaten eto, tapos kininit ko narin pa sha para mas magin liquid pa sha. So nagawin lang natin What you can do then is put a little oil. Freezer or sereph para mag-set. So there you have it, yung inyong basic na condensed milk chocolate truffles na kinot lang ng cocoa powder, at yung next level na condensed milk chocolate truffles na kinot sa melted chocolate. So kailangan niyo lang itong, i-keep sereph para mag-firm up yung truffles, 'ta. Kausap pa niya na sha-ki-enjoy.
