Molding chocolate truffles is another way to create this confection. This method will require a chocolate mold to maintain the shape of the truffle, and the preparation of a liquid ganache. A small portion of tempered chocolate is piped and swirled into each cavity until it is fully coated. Once the chocolate has set, the ganache is piped into the cavity, leaving enough space to pipe another portion of tempered chocolate, enclosing the filling.
When I pipe the chocolate to enclose the truffle, I pipe an amount of chocolate that will go over the surface of the cavity. Then I will take my off-set spatula and run over the chocolate, creating a smooth surface. I will let my truffles set, either at room temperature or in the refrigerator, depending on the humidity and temperature of the work environment. I would recommend using a Polycarbonate Mold because it is more durable and sturdy, oppose to a plastic or rubber chocolate mold. Looking from the bottom, I will check to see when the chocolate begins to pull away from the cavities. This is the air that is being released from the bottom, making it easier for my truffles to fall out after I flip it over and into a bowl.
Below are pictures I took while was preparing pineapple truffles. Enclosed in this truffle is a pineapple flavored ganache, made from freshly pureed pineapple pieces. You'll notice I did not prepare enough tempered chocolate to fill all of the cavities in my mold. Image three shows how my chocolate has set at room temperature because it was tempered correctly, with the gloss from inside the truffle. All of my truffles did not set at the same time, which is common when preparing. That is the reason why after I flipped it into the bowl, only four was ready to fall out. Looking closely at image six, you will notice how the chocolate is still clinging to the cavity, meaning those truffles have not completely set.
When I pipe the chocolate to enclose the truffle, I pipe an amount of chocolate that will go over the surface of the cavity. Then I will take my off-set spatula and run over the chocolate, creating a smooth surface. I will let my truffles set, either at room temperature or in the refrigerator, depending on the humidity and temperature of the work environment. I would recommend using a Polycarbonate Mold because it is more durable and sturdy, oppose to a plastic or rubber chocolate mold. Looking from the bottom, I will check to see when the chocolate begins to pull away from the cavities. This is the air that is being released from the bottom, making it easier for my truffles to fall out after I flip it over and into a bowl.
Below are pictures I took while was preparing pineapple truffles. Enclosed in this truffle is a pineapple flavored ganache, made from freshly pureed pineapple pieces. You'll notice I did not prepare enough tempered chocolate to fill all of the cavities in my mold. Image three shows how my chocolate has set at room temperature because it was tempered correctly, with the gloss from inside the truffle. All of my truffles did not set at the same time, which is common when preparing. That is the reason why after I flipped it into the bowl, only four was ready to fall out. Looking closely at image six, you will notice how the chocolate is still clinging to the cavity, meaning those truffles have not completely set.
The quantity of a filling plays a critical role in the outcome of any chocolate confection. Manufacturers are responsible for the amount of any filling is in sequence with all of its products. Chocolate confections that come in a set (example: a box of chocolate) needs to keep its center equality the same as every piece in the box unless it's a variety. No changes are made, and the center of the candy all has the same flavor, texture, and amount of filling in every piece.
