Polycarbonate Truffle Mold

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PCMM-36 Instructions
Round Ganache filled Chocolate Truffles
Makes 28 truffles | Time: 1 hour | Level: Difficult

Have all of your tools and materials together before you start.
Place the three parts of the truffle mold together. 
Magnets will keep the mold held together tightly.

Top piece - Hemispheres with openings

Bottom piece - Solid hemisphere cavities

Cover plate - Filling plate with openings

Quick Tip: If there is any moisture in your mold, your chocolate will not set correctly. Make sure it is clean and dry before you begin.

1. Fill confectionery funnel or pastry bag with tempered chocolate.

Working on a flat counter, begin piping chocolate into filling plate. Fill each cavity until the chocolate is level with the top.  Air bubbles may occur. Poke with a straw to allow the air to escape and refill with chocolate. *Here is the first of many variables. Let the chocolate set up for 8-10 minutes. This is forming your chocolate outer shell. 

 

2. Now flip the mold upside down and allow the remaining chocolate to drain out. You may want to drain into an empty bowl or back into your remaining tempered chocolate. You will need to shake the mold a bit while the chocolate runs out of the mold. The chocolate that remains in the mold will form your chocolate shell.

 

 

3. Use a chop stick or straw and poke a clean hole in any of the cavities that have formed a chocolate cover. Let the chocolate shells set on the counter for at least 1 hour, and even up to 24 hours. Time can depend upon humidity and temperature. *Variable #2.

 

 

 

4. Once the shells have set it’s time to pipe in your filling. With your pastry bag fill each chocolate shell to about 1/8″ from the top of the mold.  Tap the mold on the counter, to remove the air bubbles.  Be gentle, you don’t want the filling to spill out of the individual shells and you don't want to crack any of the chocolate.

 

 

5. It’s time to cover the filling and finish the truffles. Remove the cover plate and use a bench scraper to wipe or scrape excess chocolate from the top of the mold. Fill you confectionery funnel or pastry bag with tempered chocolate. *Variable #3. Pipe enough tempered chocolate to fill the hole but do not overfill. You want to create a nice, smooth chocolate cap or lid, not a dimple or bump. Tap mold gently on counter again to settle any air bubbles in each cavity. 

 

6. Allow chocolate to set for at least 1-2 hours. You can tell that the chocolate has set completely if it pulls away from the mold. Fat Daddio’s magnetic chocolate molds are made from polycarbonate material that allows you to see through the mold. If the chocolate has retracted from the mold you can move to next step.  If not, allow to rest longer, until sides separate from the mold. *Variable 4 - Your chocolate may have released from the mold during the initial shell forming stage.

 

7. Time to remove! Twist the mold back and forth a few times in your hands. You should be able to see that all of the chocolate has retracted from the mold. Pull apart the top and bottom trays. The truffles should be easy to remove. 

 
 
 
Polycarbonate molds are the professional's choice for perfectly round truffles.  They save you time and eliminate the mess.  The Fat Daddio's 3-piece magnetic truffle mold allows you:

 
  • Fill cavities quickly -- makes 28 (18gram/33mm) truffles at one time
  • Smooth cover (fill plate) allows you to scrape excess with little mess
  • Commercial grade magnets hold the molds tightly eliminating leaks. 
CARE and USE
Treat your chocolate mold with care and it will last for years. Hand wash or soak each mold in warm soapy water. Be sure to always dry the mold immediately after washing.  Use a cotton towel or cotton balls.  The molds can scratch easily, which can make your choco
late stick.  Do not put in the dishwasher or use harsh soap, bleaches, chemicals or sharp objects. If the highly polished surface should become scratched or if you have difficulty removing the product from the mold, use a microfiber cloth (like the ones you clean your eyeglasses with) and rub/polish the troubled area to restore the luster and beauty of the surface.
For more helpful hints, visit our Tips and Techniques board on Pinterest.

 

How to Temper Chocolate

The tempering process is done when you are making truffles and chocolate candies. This is not something you do not need to do for baking or making a chocolate sauce. This is science. And, similar to baking  all the elements have to be correct in order for it to work. Here are two methods:

The Classic Method
  1. Melt 1lb of chocolate in a double boiler. Follow the temperatures below* for melting the chocolate you are working with. Once it has reached the temperature (For dark chocolate 120F) pour 1/3 of the chocolate on a cold table or marble surface. Keep the remaining 1/3 at the same temperature.
  2. Use your bench scraper and offset spatula and work the chocolate. You will continually spread the chocolate with the spatula and wipe it up with the bench scraper. This is the process to cool the chocolate, which can take anywhere from 2 to 10 minutes. The chocolate needs to cool to the cooling temp from the chart** below. (For dark chocolate 82F). This will turn your chocolate to "mush". Yep, that's the technical term!
  3. Now you add your mush back to the 1/3 chocolate that has kept it's melting temperature. Use your rubber spatula (be sure there is no moisture on it). Stir your chocolate gently until it is smooth. Don't be rough, or you will get air bubbles. Do this until your chocolate reaches its reheat temp on the chart*** below. (For dark chocolate 90F). That's it. Now you are ready to pour into chocolate molds. Be sure that your continue to check your temperature and keep it constant.
     
The Seeding Method
If you don’t own a marble slab, you can still temper your chocolate like a pro using small, finely chopped pieces of chocolate incorporated into your already melted chocolate. This technique relies on adding stable, crystalized chocolate that naturally lowers the temperature of the melted chocolate until you reach the range you need for perfectly tempered chocolate.
Tool's Needed:
1 lb chocolate
1 chef’s knife
1 kitchen thermometer
1 flexible spatula
1 food processor
Heat safe bowl
 
  1. Chop 3/4 of the chocolate on a chopping board. You can also use chocolate that is already in buttons or pistoles.
  2. Finely chop the last ¼ of the chocolate or process it in your food processor.
  3. Fill a saucepan with water and place it on the stovetop. Slowly heat it, but don’t bring it to a boil. Put your heat safe bowl on top of the pot, making sure it doesn’t touch the bottom of the pot. Put the 3/4 quantity of chocolate into the bowl and stir regularly with the spatula until chocolate melts smoothly.
  4. Once the chocolate reaches the proper temperature, remove from heat. Dark chocolate: 28-29° C (82-84° F). Milk Chocolate: 27-28° C (81-82° F). White Chocolate: 26-27° C (79-81° F).
  5. Slowly stir in the remaining finely chopped chocolate you have set aside. Stir until you reach the final temperature, then use. Dark chocolate: 31-32° C (88-90° F). Milk chocolate: 29-30° C (84-86° F). White chocolate: 28-29° C (82-84° F).

QUICK TIP: Work in a cool area, that is not too humid. Moisture will kill your tempered chocolate every time.

Chocolate Temperatures For Tempering
Melting Temp*
Dark Chocolate   120F
Milk Chocolate    115F
White Chocolate 110F
 
Cooling Temp**
Dark Chocolate    82F
Milk Chocolate    80F
White Chocolate  78F
 
Reheating Temp***
Dark Chocolate    90F
Milk Chocolate    86F
White Chocolate  82F
 
 
Signs of Good Tempered Chocolate
  • Glossy sheen
  • Firm snap
  • Tastes good
  • Melts near your body temperature
     
Bad Tempered Chocolate
  • Dull sheen
  • The cocoa fat rises to the surface and “blooms”
  • Unattractive
For more inspiration, visit our Chocolate and Truffles Pinterest board.

Truffle Mold


Make professional looking round truffles.

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