Truffly Made Silicone Truffle Mold, Cylinder, 88 Cavities - 575277941 by Truffly Made

Item description: This Truffly Made product is by Truffly Made - Cavity size 20mm x 20mm high. Weight 12 g / 0.4 oz. Overall size of mold 11.5 inch x 15 inch / 292mm x 381mm. The easiest way to make truffles is with this silicone mold for professional artisan chocolate-truffle making. The patented mold design eliminates the need for hand-rolling and the need to make or buy shells. This truffle mold is also ideal for use with chocolate, ganache, jelly, caramel, praline, pate de fruit and hard candy. The mold allows you to easily pop out a truffle in one step. Made of food grade, non-stick silicone, this truffle mold is simple to use and easy to clean, and it saves on labor costs. Designed for professional use, the mold is temperature resistant from -40F to 500F, for 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. Using 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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