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Post by patsyswine on Oct 3, 2010 6:33:43 GMT -5
After I had made my last batch of truffles, I complained to my partner that the presentation wasn't good and I felt annoyed. Their shape is good but the coating is sloppy. Then he told he had looked in the Chocolate Alchemy Store and ordered some truffle molds for me. I have no idea how to use them! Can someone give me tips? :-[Thanks ;D
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Post by deborah on Oct 3, 2010 11:54:55 GMT -5
Just like any mold: first you make the shells by filling each cavity with tempered chocolate, tapping on the table to get air bubbles out and pouring the chocolate out after it has set for a few minutes. Let the shells sit and crystallize (at least 1/2 hour, but the longer the better). Second, pipe your ganache into the shell (you may have to make it a little more liquid than you are used to). Let that crystallize, then cap off the bottoms. The Callebaut site has some good video tutorials: www.callebaut.com/usen/4652. By the way, they will look like molded chocolates, not at all like hand rolled truffles, if that's what you're expecting.
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