Molding bonbons and truffles

Melt the chosen chocolate or topping. Remember that if you’re using chocolate, you’ll also need to temper it.

To mold bonbons and truffles, it is important to pay attention to the temperature: the Top coating must be melted between 38 °C and 42 °C; Inovare and Melken and Unique chocolates must be kept at the final tempering temperature.

Fill the mold with tempered chocolate or melted frosting. Tap to eliminate bubbles and refrigerate to dry for about 20 minutes or until the mold is opaque.

Fill the mold with tempered chocolate or melted frosting. Give it a few taps to eliminate air bubbles and turn it over a refractory to drain the excess and form a uniform shell. Clean the mold with a spatula, turn it over on a sheet of parchment paper and take it to the fridge for 5 minutes to dry.

Fill the cavity with stuffing almost to the edge, leaving about 2 mm to 3 mm without stuffing. Important: avoid leaks and cracks in the shell by using the stuffing at room temperature!

Cover the mold with the tempered chocolate or melted frosting and remove the excess with a spatula. For a perfect finish, apply an acetate sheet over the mold before removing the excess. Refrigerate to dry for about 15 minutes or until the mold is opaque. Develop afterwards.

Did you know that mold conditions also influence the final shine of your bonbons? So it’s important to take good care of him! Wash it with lukewarm water, always with the soft side of the sponge to avoid cracks and scratches. Dry well and store it in a dry place without strong odors. Buff it with a dry, lint-free cloth before using it again.