I grew up with a mother who made truffles for a living in our home kitchen. I have vivid memories of large batches of ganache, a professional tempering machine, and being her assistant decorating the different flavors. At the time I was less than excited to be working right after school, but now I’m grateful to have experienced the process of forming raw chocolate into a delicious new form.
My first attempts using silicone molds caused major challenges. Huge amounts of breakage due to pushing them out of a flexible mold. Last year I took the leap into polycarbonate molds and have never looked back. Complicated shapes with a mirror finish, thinner shells, and soft centers are now possible. And I’ve explored more unusual flavors like Yuzu and Pandan. Very happy to continue a family tradition.