I am looking to make truffles that do not have a shell (bit like Royce's Nama Choco). Is it just a case of adding extra sugar - such as corn syrup or inverted sugar - dusting with coco powder and suffering a really short shelf life?
We are also considering buying the book 'Fine Chocolates 2 Ganache' by Jean- Pierre Wybauw. The book is rather expensive, but we do want to focus on unrobed ganche at the moment, can someone give us some advice on which books to purchase.
Kevin and Donna x