How to Make Molded Chocolate Candies
By Elizabeth LaBau, About.com Guide
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Cover the Ganache With More Chocolate
(c) 2011 Elizabeth LaBau, licensed to About.com, Inc.
Once the ganache is chilled and firm, re-melt the coating or re-temper the chocolate and spoon some melted chocolate on top of each cavity, spreading it to the edges so the ganache is completely sealed in.
PreviousNext
- Gather Your Ingredients
- Heat the Cream
- Pour the Hot Cream Over the Chocolate
- Whisk the Cream and Chocolate Together
- Fill the Mold With Chocolate
- Pour Excess Chocolate From the Molds
- Scrape Chocolate From the Top of the Mold
- Fill the Molds With Ganache
- Cover the Ganache With More Chocolate
- Scrape Chocolate From the Top of the Molds
- Release the Chocolates from the Mold
- Your Molded Chocolates Are Complete
- Paint the Chocolates With Luster Dust
- Your Gold Truffles Are Finished
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