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
Did you have the opportunity to try both molds?
Which one did you like the most?
Is it possible to use the Chocolate World's or Chef Rubber's polycarbonate truffle mold to fill the cavities straight with ganache as it is done with the Chocoflex spherical truffle silicone mold?
Have you used this mold for ganache truffles? Is it worth?
I would appreciate if some of you kindly share your experience with the Chocoflex spherical truffle mold.
Is it worth buying it? Does really stream/speed up your truffle production?
Do you have to freeze the truffles before demolding?
How the mold compares to this one from Chef Rubber? Link follows:
We ordered 5 to start with, and just ordered another 5. We don't use them for our ganache truffle centers, because I find the spheres a bit small. We do however use them for other purposes, such as creme caramel truffle centers, where the caramel is very soft, and requires refrigeration to harden to the point where it can be dipped.
In all honesty, I've found that the average $10 per hour employee when given a scale, can accurately hand scoop and roll about 240 truffles per hour - more or less negating the need to use the molds.
Conversely, the advantage of the molds is that the centers are almost perfectly round. (there's usually a little rib around the middle, and also a dip at the top where the mold is filled.)
Hope that helps.
Thanks for your reply. As you said, the Chocoflex mold seems to be a bit small for ganache truffle. What do you think about this silicone truffle mold from Chef Rubber? The cavities are bigger (16gr/0.6oz). Link follows:
Do you think this type of mold would stream/speed up your ganache truffle production?
Thanks a lot,