[jessiquina]

good afternoon!

at work, im temped to try out these premade chocolate truffle shells that i've heard about. so after looking them up online, i see they are rounded, with a hole in the top to put the ganache in. how do you finish these? you cant leave the hole open. who has used these? i'd like to get some tips before having my work order them.

thanks!

[m brown]

Fill them and let them set up or sort of crust over night. Next day pour tempered chocolate over the hole and smooth. Then you can further roll in tempered chocolate and finish as you like!

[foodpump]

As m brown says.

However, a few caveats:

The little suckers are expensive, figure on 15 cents a piece. For "just fooling around" this is not a big deal, but when you make a complete bon-bon from scratch, and your cost is 18 cents with cream, couveture, booze/flavouring, and enrobing couverture factored into that 18 cents, it becomes an issue.

Filling. Some like to use a squeeze bottle to fill, I like to use a disposable piping bag--whatever floats your boat. Compared to moulded chocoaltes, the opening in the hollow truffle shell is quite small, and you will experience a learning curve.

[jessiquina]

wow, thanks for the quick response. we are using them as a promotional item and giving them away for free. im in the process of getting our logo imprinted on a chocolate plaque to top them. they told me cost was not an issue.

thanks for the tips!

[LaurieH]

I know they are supposed to be a cost-effective timesaver, but I don't like the premade shells at all. They are so thick! To me, part of the pleasure of eating a truffle is biting through the coating and feeling the crispy snap. The thick premade shell doesn't give me that snap. Saving time & money but compromising quality is no bargain to me!

[jessiquina]

i know what you mean, but my assistants cant temper chocolate and its my last resort to get a hard shell on my truffles.

[LaurieH]

I understand. I guess I went on a rant earlier. Sorry about that!