Belgian truffle prep

Final products - After decorating Belgian & North American truffles - messy but fun

Last Tuesday, I attended the Truffle Making 101 Workshop courtesy of Chocolate Tales. We made three types of truffles - Belgian, French and North American. It was fun! We started with Belgian truffle - first filled the chocolate molds with white chocolate then put in the fridge for 5-10 minutes. Then we capped it with dark chocolate, refrigerate again, and then roll two layers of chocolate and decorate white white and pink drizzle. These were surprisingly good and not too sweet - liquid smooth chocolate inside with hard dark chocolate coating.

French truffle - quite simple, just break the ganache slab and roll into balls, then roll into cocoa powder or coconut topping. These were good, I like the cocoa powder and texture.

Before: ganache slab for French truffle

 

 

After: French truffle complete

 

North American truffle - using the ganache slab again, we used cutters to make them into various shapes and coated in dark chocolate (which make them all look the same afterwards). I put stickers on some (edible, made of cocoa butter) and painted one with the copper.

 

 

 

  

 

Wrapped up in cute little bags and boxes to take home and enjoy :)

 

Thank you Cocoa Kelly @ Chocolate Tales for this fun and educational workshop!