Piping Truffles

Ganache that is to be used as a center for a confection must be agitated (through stirring or tabling) so that it is firm enough to be piped or shaped. When the ganache has the proper consistency, it is piped, then rolled into perfect spheres, which will be coated with tempered chocolate or otherwise finished.

1. Ganache that will be portioned by piping should not be refrigerated because it will become too firm. Instead, agitate the ganache by stirring it in a bowl or working it on a marble surface (tabling) to bring it to piping consistency. Care must be taken not to overwork the ganache, or it will separate, resulting in a grainy texture.
2. For piping truffles, a #3 or #4 plain tip is most commonly used. Sometimes the ganache is piped onto tempered chocolate disks to form a teardrop or peak shape; in this case the confection is allowed to set until firm and then dipped. For truffles, pipe the ganache into even rows of small round domes onto parchment-lined sheet pans.

3. After it has been portioned, allow the ganache to set at room temperature until firm.

   At this point, depending on the desired shape, the truffles should be rolled by hand to create a perfect sphere. Centers should never be dipped when cold, as the chocolate coating will be thick and will not have the desired shine.