As can be seen from the picture above, you simply pipe the filling into the molds, let it crystallize, and then remove the top half of the mold to reveal the finished spheres - ready for the next stage of production.
Using the Chocoflex Spherical Truffle Mold
I'm curious as to how you get that kind of speed. We are a small chocolate shop and use what seems to be roughly the same technique, but I can only scoop and roll roughly 150 per hour. Any tips? Also what consistency is your truffle centre.
Our truffle centers are firm (refrigerated). If they are soft, then they tend to stick to the scoop. The scoop also has a scraper, which, when you click it, runs the scraper around the inside of the scoop thereby releasing the scooped truffle center.
If your centers are very soft or warm when scooping, tap the scoop in cornstarch between centers. Just be sure to tap the cornstarch out after, or you'll get too much on the truffle center. This works great for very soft centers, and only adds about 2 seconds per truffle.
It's really that easy: just scoop, scoop, click. Roughly 10 seconds per scooped center will get you 360 centers per hour - more than double what you are doing now. Honestly, if it's taking you longer than 6-7 seconds to simply drag a small scoop through some cold ganache, you need to evaluate either the recipe, the temperature of the ganache, or the person who's (not) performing the work.
Are you still using this mold? Has really helped you streaming/speeding up the truffle production?
Did you have to adjust your ganache recipe or did you keep using the same one?