Our Production Process

Truffle Making

Our truffle molds are airbrushed with cocoa butter, then a thin shell of chocolate is created by filling the mold with tempered chocolate then quickly tapping out the excess chocolate.  Next, we prepare our flavored chocolate ganache which is then hand piped into each mold.  After about 12 hours of crystallization, we add more tempered chocolate on top of each filled mold to seal the bottom of the truffle. The molds are put into a cooler with about 20 minutes which releases the chocolates.  Lastly, the molds are taken out of the cooler and flipped over to separate the finished products.   

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