I'm going to make some truffles for a special project and thought I would try out some truffle shells. I plan on filling them and then sending them through our enrober. I am wondering if it is necessary to cap them prior to enrobing? Thanks for your input!
Necessary? No. Beneficial? Yes. The purpose of the cap is to prevent the filling from either leaking out and fouling your tempered chocolate, or to slow down the rate of migration of the (normally) softer/incompatible fat with that of the fat in the chocolate. Skip the capping, and you increase your risk of issues maintaining your temper or product quality (bloom, softening) on the finished product later.