A couple years ago the other half and I took a class from a Chocolatier. We had been making candy for quite some time already at this point. But we thought it would be fun. Well he thought it would be fun, I was kind of going for the wine. But we’ll concentrate on how much fun it actually was.
In this great class we were introduced to these great polycarbonate molds for making chocolate. The molds (combined with a better chocolate) help with the final look of truffles. They are easy to use, easy to clean and leave a nice gloss on the final product. And the chocolates even come out of the mold easier. We got to use them in class and loved them.
After the class, and getting to take home some AMAZING truffles, we scoured the internet looking for these great things. And we spent a lot of time drooling over them. But we couldn’t justify the cost when we only make candy once a year, at the holidays.
But now, here we are, starting our business and we couldn’t wait to get some. So finally got a few. OK, we went a little crazy and bought 12. Don’t even ask about the painful price tag. But really, we just couldn’t wait to use them ourselves. We started with the heart mold and 58% chocolate. It was wonderful to work with. And our first filling: my popular caramel. We have a few issues to work out, but boy did they come out yummy.
And here are a couple of the final results: