For truffles with shells, it is best to use a soft ganache. for the cream ganache formulas for softer ganache. The ganache for filling truffle shells should be cooled to
Using overwarmed couverture will allow the caps to meld into the shells.) Roll the truffles on the cooling tray to fully meld the caps and shells and prevent the caps from tearing off of the truffles.
© 2011 All rights reserved. Published by Wiley.