Premade truffle shels- necessity or copout?

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Permalink Reply by Chocolate Luv on July 18, 2011 at 12:34pm

Thanks for the advice, everyone. It's hard for me to go from completely hand made EVERYTHING to using shells, but my research has shown they are extremely common. I even ordered some truffles from a French guy in the states, and he was using them. So I figure, if it's good enough for a French guy, it's good enough for me! :)

 

My next question is: what's the best way to fill/cap the shells? When I was making molded chocolates (where I made the shells myself) I would let the fillings set overnight before capping. Is this recommended for truffles too? I've read that people cap them right after filling, but my concern would be that the filling would contract as it sets, leaving a gap for air, which could result in mold.

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Permalink Reply by Reto on July 30, 2011 at 10:02pm

ok, first of all: yes, fill the truffle shells almost to the top and let them rest over night before cap them.

by the next day they should have shrunk enough to leave enough space to close them.

 

Pre-made truffle shells are very expensive.

Now, here is a way to make truffles (shells) as cheap as it can be, without having to buy a spinner.

Chocolate World in Belgium are selling a filling machine called "Easy Fill" which I have used for many years.

Not cheap, but a far cry away from a one shot machine/spinner.

 

And now the trick:

they are selling a 2pc truffle mould (magnet/series 2000) which you can use to make either only truffle shells or in "2 shot" way, the entire truffle with filling.

I have the moulds, but still have to find the time to use them.

You can of course also fill the moulds by hand but the easy fill machine will make it much faster and more equal in weight.

Make sure to get the machine for truffles as there are 2 types.

Check-out their website.

 

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Permalink Reply by Patty Medina on December 7, 2011 at 8:11pm

Hi - I've purchased the 32 impression round truffle molds from JB Prince.  They are about $50 each.  It's a 2-piece magnetic mold.  You fill the bottom sphere up, place the top part on (a half-sphere w/hole), and if you are doing it old school, hit the table a few times on each side of the mold to make sure it covers the whole thing, (but I would suggest the vibrating table), then place it upside down on a cooling rack so the extra chocolate drips out of the hole.  Put parchment paper underneath to capture the extra chocolate to use again.  With 10 molds I can make about 320 molds at a time.  The investment is about $500. 

The thing is this - I'm tired!  And it is an investment of time.  I have to use the same molds for my white, milk and dark chocolate, so it's kind of a 1-2 day investment if you need them ASAP. 

I spoke with my chocolate distributor and he said he can get them pre-made for me from Callebaut, but he thinks they are made with "covering" chocolate, which I do not want to use.  I'm waiting to hear back to confirm. 

So my question is - would anyone know of a company that sells the pre-made shells made out of pure, good old fashioned, cocoa butter only, couverture chocolate? 

Thanks! 

Patty Medina

medinachocolatier.com

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Permalink Reply by MCK on March 29, 2013 at 11:24am

Hi Patty,

Callebaut is an excellent company whose "covering" chocolate IS "couverture" chocolate. "Couverture" is the French word for "covering." Who knew?

Good luck in your quest for making the best chocolate! And have fun!

Mary Franceus

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