The beginnings of chocolate truffles are a bit like the treat itself, misshapen and dusty. But it is a sign of success when multiple sources claim credit for a recipe. Truffle balls manufacturing equipment today forms can truffles into perfect spheres, but the original deliciousness is left unblemished.

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Truffle balls enrobing

Truffle balls tempering

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When selecting production equipment for a production plant, it is important to talk to someone with experience in your field. Our industry experts have experience with various industrial applications. We’d love to help you!

Use a vacuum mixer to prevent air bubbles in the ganache

The heart of truffle balls is the ganache. Blend two parts of chocolate with one part of cream to produce a firm consistency that can be rolled into a ball. The oils in the chocolate fats and the water content in the cream form an emulsion as the blend is mixed.

But air bubbles could lead this oil-in-water emulsion to come apart. Mix the blend under a vacuum to lock out any air while the fat and water particles disperse in the sugar syrup.

Add definition with specialized truffle balls manufacturing equipment

The classic chocolate truffle was hand-rolled into a ball, but the shape of the final product is only limited by the creativity of manufacturers. Forming machines are central equipment for truffle balls manufacturing.

To make rectangular shapes, let the firm ganache set in a vessel and trim it down using a strand cutter or guillotine for confectionery products. For 3D shapes, deposit the mixed ganache in a molding machine and allow it to cool.

Set the final heating to 30°C when tempering milk chocolate

The ganache heart of chocolate truffles is enclosed in a shell of chocolate. To achieve an ingredient that is both workable and smooth in texture, temper your chocolate before dipping the ganache center.

A tempering machine raises the temperature of the chocolate to 46°C before cooling it to around 26°C. A second process then reheats it to 30°C. If you’re using white or dark chocolate, the reheating goes to 29°C and 31°C, respectively. Tempering reduces the crystals to their smallest size and distributes them evenly throughout the chocolate.

Coat the truffle balls before the chocolate shell cools down

Truffle balls are universally identified by their dusty exterior. The treats are individually enrobed in a layer of cocoa powder that contrasts with the filling and gives them their distinctive look.

Enrobing machines, however, can work with multiple ingredients. From nuts to nonpareils to chili powder, chocolate truffles can be paired with all sorts of layering materials. Place the balls in the coating equipment before the tempered chocolate shell cools down completely to retain its adhesiveness.