Truffly Made Silicone Truffle Mold, La Goutte (Comma Shape), 54 Cavities - 575273252 by Truffly Made

Item description: This Truffly Made product is by Truffly Made - This mold has 9 rows of 6 cavities, despite its appearance in the picture. Truffly Made La Goutte Truffle Mold Cavity size 35mm x 24mm x 12mm high Weight 12 g / 0.4 oz Overall size of mold 11.5 inch x 15 inch / 292mm x 381mm For professional artisan chocolate-truffle making The most efficient way to make truffles No need to roll by hand or to buy shells Use with chocolate, ganache, jelly, caramel, praline, pate de fruit and hard candy Pop out the truffle in one step Food grade non-stick silicone Easy to clean Temperature resistant from -40F to 500F--easy transfer from oven to freezer Using the mold: Set the prepared, clean dry silicone mold on a sheet pan. Use a stable, “cut-able” ganache. With a pastry bag, pipe the liquid ganache into the mold by inserting the pastry bag tip into the bottom of the mold, and fill it until the ganache comes up to the top. This will avoid creating air pockets in the mold. Once all of the cavities are filled, smooth out the excess ganache with an offset spatula to leave the truffles flat and even on the bottom. Cover the ganache to protect from humidity and for a better enrobing. (This can also be done after de-molding.) Refrigerate for 6 to 12 hours at 34F (first phase of crystallization). For best results, never de-mold the truffle without freezing first. Move to freezer for 24 hours for complete hardening. Generally the more liquid your ganache is, the harder and firmer you will need it to be for a clean “pop out” of the mold. To de-mold, prepare a parchment-lined sheet pan. Remove the silicone mold from the freezer. Pop each truffle from the underside, and set it on the paper-lined tray. Cover with plastic film, and let the truffles come back to room temperature or a core temperature of 68 to 70F before enrobing with tempered chocolate.
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