The marshmallow and madeleine were nice, but this was the first time I had ever done a filled truffle.
95% of the truffles were usable and about 10% were what I would consider perfect - high gloss, no flaws, thin shell. I see now why truffles are so addictive to make.
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I've never made a filled truffle before. Is it difficult? They look so good!
Not difficult, but sensitive. Have you ever rolled truffles before - you know ganache in your hand then dusted with cocoa? Well, for filled you have to melt your chocolate to a specific temperature (varies by type of chocolate), then cool it to a specific temp, then re-warm it to a specific temp. If you do that, then the chocolate is shiny, crisp, but fluid while working. If you get that right, the rest isn't too tough. I'm making another batch next week so I'll do a full demo.
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