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Wisper

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  1. I had a feeling those truffle shell moulds are a bit of a nuisance...
  2. The final product will have a hard shell (dipped) and only after will be dusted with cooca.
  3. I wonder how efficient / quick is to do it when you're making your own truffle shells - https://www.chocolateworld.be/winkel/moulds/frame-moulds/CW5018... The price is quite high for a mould (78euro=93usd)... but.. if it's less time consuming, clean and precise... who can argue...
  4. Thank you for your suggestions. I don't have a guitar cutter unfortunately but I might try the same principle, cutting by hand, with a spacer. It might work..
  5. +- 5g per box, so I have to be pretty accurate
  6. Hi, I need to make portions of exactly 12g (=0.423oz) of truffle ganache. These truffles will be packed in a cardboard box with the total weight written on the package - so I cannot mess up... What solutions do you have to control the weight of the ganache for truffles? I tried to measure them on the scale but it's time consuming and not very reliable... I bought a silicone mould - the cavities are too small and the ganache seems to stick to the mould. Have you tried to make your own shells for truffles? It's not very clear how many cm
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