Truffles are the most popular chocolates. Fast, simple and delicious.

What's included

We recommend

Equipment and inventory to effectively complete the kit.

Additional inventory and equipment

Something that will come in handy in the kitchen.

1. Melting the chocolate

   Ready-made chocolate is sold in different forms: culet, "buttons", discs or mini bricks. Before working with it, it must be melted (or dissolved). The Mini Tempering bowl will melt the chocolate by itself and keep it liquid at a constant temperature you set for as long as you need it. This will allow you to have access to the liquid chocolate at any time. We recommend having two bowls for quick access to several types of chocolate at once.

2. Precrystallization

   The main ingredient in any chocolate is cocoa butter. Cocoa butter molecules can be structured in 6 different types of crystals, but in order for the chocolate not to melt in the hands, to be solid, homogeneous and beautiful, we need the crystal lattice of the butter to consist mainly of only one type of crystals - the most stable, which melting temperature is 34 ° C and above. To do this, the chocolate must be pre-crystallized before work – it means prepared. There are different ways: tempering, seeding, dissolving. But the fastest and, most importantly, the cleanest method is the addition of a concentrate of stable cocoa butter crystals (also called "silk"), for the preparation of which a special incubator is needed. It works like this: you simply place a piece of solid butter into this incubator and after 12 hours it turns into a paste containing only stable crystals. All you need is to add silk in the amount of 0.2% of the total mass to the liquid chocolate and mix it. And that's it - the chocolate is ready to go. In addition to chocolate, you can also pre-crystallize the ganache for a nice texture and a longer shelf life.

3. Truffles production

   Truffles are perhaps the easiest chocolates to make and you can make them without any special equipment: you just need to prepare properly the filling, pipe it correctly, cut it into pieces and shape it with your hands. For the convenience of preparing of some types of truffles, you will need frames for forming an emulsion filling, which can be cut into equal pieces and rolled into balls. Special forks allow you to comfortably enrobe canties in chocolate and make decor.