On 05-01-25 00:45:19, Alex Rast wrote:

> Once everything has cooled completely, warm the rims of the shells, both
> top and bottom, by heating up one of the moulds (this is where metal moulds
> are a big advantage) and pressing it against the shells. You don't get the
> tops re-"cupped" in the shells - rather, you invert the mould only over the
> bottom of the shell, so that as you're performing the process, you have a
> spherical assembly, with the bottom half of the sphere being the chocolate
> and the top the mould. Then quickly press the bottoms onto the tops and
> chill again.

It goes without saying, but just to make this explicit: One can use this
technique to combine two different fillings to create even more
explosive truffles.

(I'm booked for a truffle & chocolates one day workshop by a Valrhona
chef end of February and am already quite thrilled to go ;-)



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