Trufflemade molds

[Matthew Kirshner]

I recently bought the medium size truffle silicone mold from trufflemade, I notice in some on their website I should make a ganache as if I were to slabbed/tabled cut.  Has anyone used these molds and have used their own truffle ganache recipe and had success?  I do find this process a little strange.

 

Any thoughts?

[gfron1]

I've used them and yes, you need a firmer ganache.  Even with that I had to freeze the ganache to pop them out of the mold without them getting mishaped from removal.  But that was fine, a few minutes at room temp and they were good to go for dipping.

[Matthew Kirshner]

Thanks I will try tomorrow at work.  could just changing the procedure of not melting the chocolate first help or just stick to a slabbed?

[gfron1]

Not sure if I'm understanding...just make sure that your ganache can stand up on its own versus a filling for a chocolate shell.  So what they're saying is look for a recipe that says slabbed.  Otherwise, if you have enough experience just firm up your ganache a bit with more chocolate.