@HerculesCandy For one pound, we line an 8x8 pan with saran wrap (or wax or parchment paper) and pour it while warm, top/seal with saran wrap, then refrigerate. You can then turn out the pan onto a cutting board. We cut into 64 (8x8), 1-inch square pieces. It goes much, much more quickly than scooping out spoonfuls (and in my opinion is easier too). We then roll the squares until round and dip them later. These make fairly large chocolates so you can cut into smaller pieces if desired.
What gets me is that the ending of the video shows the second s'mores bark cooling on the table; the chocolate-filled pretzel hard candies cooling on the side; and then these truffles being packed. It goes to show what a complicated logistics job Terry is overseeing with the candy makers.
Maybe an industrial wall mounted saranwrap dispenser with integral cutting blade would cut down all the fiddling with a falling-apart box. We used them in our kitchens where I used to work, we had three of them placed strategically around the room so they were close to where we needed to use them.
Try a box of press and seal. It seems a bit more expensive. But there’s really no waste. I’ve found that foot for foot the press and seal goes a little more then double the cling wrap at my house.
Right? Just proves that auto pilot and muscle memory are real neat! I don't think even if I made these every couple months that my brain would be able too do this lol
I have made truffles before. The recipe I followed used cream and dark cooking chocolate. It had melt the chocolate in the cream as it was heating up. Once combined put in a bowl and put in the fridge for 24 hours. You then take it out and let it come up to room temperature then beat it by hand until it changes colour and looks like milk chocolate. Place back into the fridge for 4 hours. Then take it out and let it warm enough to scoop out easily. They suggested coatings were, melted chocolate, Coco powder, Drinking chocolate, icing/powdered sugar, coconut or crushed peanuts. I gave them to a cousin. She is a hairdresser and for the last 3 days before Christmas she gave one with a coffee to each of her clients (she kept some back for herself and her boys). They loved them
Holy crow! You guys are nearly at 700K subs!!! How fun!!!congrats almost!!! 💥🙌🏻 I have been listening since Max started in the wee basement… how far you’ve come! Though I miss Craig’s banter, I love the crew and vids
These chocolates are extra delicious, the Orange flavored ones are my fav. Love listening to Steve talk about the procedure on how to make these sinful delights. Thanks for sharing. Hi Craig.
I love making truffles at Christmas, I like mixing cream cheese with the melted chocolate instead of the cream. I also love the mocha flavor so I add some very strong coffee to the mix.
How many employees were not friends or family before working with you guys? We know once a member of Hercules Candy your family, but I just love how everyone is close and all care about their part in the making of such amazing treats and sweets.
This reminds me of xmas, making truffles, choc covered mint creams, brandy cherries and other candies. I always remember that the making process took a lot longer than the eating. These videos are tempting me to start doing that again :)
@@lesleyduncan794 I'm sooo tempted to start making candy again. It's one of my favorite memories of xmas, and like this video, helping my family and learning useful life skills like cooking. I've also learned from these videos.. We used to dip the truffles in melted chocolate, but the method shown here looks a lot better for temper & finish. I'm not a fan of PB, but seeing as I'm all grown up (allegedly), I'm sooo tempted to make a batch of dark chocolate truffles with a generous slosh of brandy or rum added. Or I guess Cointreau for that orange flavor! :)
When I was in High School, I was a mother's helper for a couple with 2 kids. The husband imported and exported chocolate. He had "a lady" that made truffles for him to resell. She didn't make them in summer for obvious reasons. One summer, the favored customer begged to buy a dozen truffles and the lady agreed. My boss had her make a 13th for me. The truffle was as big as an apple! And oh so good.
Quick Steve ‘rusty’? U can’t have quick & rusty in the same sentence! 🤣 My brothers used to love licking the whisks from the mixer in the 70’s/80’s… I don’t like cream or cake mix 🤢🤣 Sending love across the ocean from little me in UK 💜….PS, I’ve had to stop crocheting to view my favourite 🍭🍬🍭 channel 💻
These are very similar to a Brazilian dessert called Brigadiers that I make. These get rolled in chocolate sprinkles, or anything you may want. Instead of heavy cream, Condensed milk is used. I am going to try to make your recipe! Thank you! I LOVE you all!!
I have been making truffles for over 40 years. I have found if you use a very small ice cream scoop, smaller than the one you showed, it is easy to keep them uniform. I then plop them from the ice cream scoop into a dish of powdered sugar and then roll them in my hands. Put on wax paper and stick in the freezer for about 20 minutes before hand dipping in chocolate. I take them out of the freezer a pan at a time so they don't melt as I am dipping them. Makes it much faster and easier. I also make a peanut butter and jelly truffle by making jelly candy into small balls. Freeze the balls and after scooping the truffle mix into a ball, poke a hole with a large dowel like metal skewer, drop the frozen jelly ball into the hole and fill with a dab of truffle. Again, freeze the truffles before hand dipping in milk chocolate. The PB & Jelly truffles are everybody's favorite.
I love your channel and your candies look delicious! Only problem is the shipping cost the same if not more than the order. If I ever am lucky enough to be in your neighborhood, I will come see you and stock up. Thank you for all the humor you guys share. 🥰
Have not seen these made in all the years I have been watching. Amazing, they look so good. You are all fantastic workers together. Speaks so highly of the company and your bosses, Steve and Terri. Just love all of you.
Over here artisan bakers make the truffles with white cream in the center, coat that with a layer of chocolate and dust in coco powder. They tend to be tiny loaf shaped as well instead of round. They make the filling with butter, whip cream, sugar and some vanilla. 'Slagroom truffels' in Dutch. Quite delicious too :)
I love you guys.....One day I'm gonna come visit in person! My grandma and I used to make these....now I do it with my uncle. It's a tradition in our family to make for the Christmas holidays.
I made snack clubs the other day. I made chocolate like you do, but I also made butterscotch since my boyfriend is allergic to chocolate. Needless to say they're gone already. They were wonderful.
Dude in the back while you guys were taste testing. Listening to you guys say mmm it's so good he couldn't even speak he was mad he didn't get to taste test them!
I make these every Christmas, but mine have either Whiskey, Rum or Bailey's Irish cream then roll them in cocoa powder or chocolate sprinkles. Sometimes I roll them in very finely chopped walnuts or hazelnuts. I have made them with Malibu (coconut rum), with some chopped tinned pineapple, dried on kitchen paper, in the middle then rolled in finely shredded coconut so basically a Pina Colada! These usually taste better using white chocolate.
My own suggestions: You could use parchment or pan liners to cut out the sticking. The balling process would go faster if you repeated the same task multiple times, ie. scooping out the balls and then rolling those up and starting over again. The longer it takes, the softer the mix gets so it pays, in the long run, to go as fast as you can. I always try to cut down on repetitive movements like picking up the scoop and scooping out a ball then setting the scoop down then rolling the ball. It cuts out a tiny amount of time, but that adds up. It goes even faster if one person is scooping a bunch and then people are balling. I really enjoy your videos. Hope I'm not being too presumptuous.
Truffles are fairly easy to make, and for the homemade you can cover them in chocolate, or powdered sugar, or cocoa powder. It's a very nice project for Christmas.
Just started watching you guys (trust me, I’m catching up though) and I absolutely love y’all. Have any of you guys ever had jalapeño peanut brittle before? It might just be a Texas thing, but it’s absolutely out of this world if you like a little kick
talking about the white chocolate, white chcolate raspberry truffles would be so good. theres a white chocolate raspberry gelato that I get and its amazing.
I've been making chocolate truffles for years. I make the ganasch and make the balls like you do. I have never covered them in chocolate. I roll them through cacao powder. So yummy. 😋😋
You can put a truffle inside cake batter, pop one into cake batter in a small individual cake mold. Cook the cake: voila, molten lava chocolate cake. You can add a little tabasco or some kind of hot chili to the truffle mix on the first day. There you go - spicy chocolate :)
I make my own creams and truffles using ice trays works excellent and makes awesome shapes. On top of that I can make Toblerone style bars using ice trays as well
I just decided this evening that this fall my project is to do up the maraschino cherries with the powdered sugar and then double dip them like the polar bear patties so they're white chocolate on the outside, whoooo!
Could you pour the warm chocolate into silicone molds and then pop them out when theyre solid? You could still roll them if you want them round but theyll all be the same size and save the scooping time
Oddly, just bought the stuff to make truffles, AND yes, I use the mould. I put a bit of butter in the hot mixture, and let the beaters go until it cools quite a bit.
A whiskey truffle would be nice. P.S. sous vide tempering gives *_perfectly_* excellent results every time. The vacuum bags make it easy to cut a corner off and squeeze out the chocolate.
I think I'm gonna try pouring the centers in tiny silicone molds when it's still liquid, let them cool like that for a day, and then cover them as shown.
I was given a box of dark chocolate small bowls that I could fill with any kind of filling as dessert cups. They were kinda fluted around the edge. I believe they were Godiva's chocolate bowls.You could put a filling in and fresh fruit on top.
Every time I try to make fudge without a candy thermometer I end up with what my son calls 'taffy', which ironically looks just like the centers of your truffles. lol
I wish you made French sugar creams(mint)) Russell Stover used to make Rosebud mints and I miss them...(no chocolate in them) just a sugary coating...yum
I know I mentioned this at some point, but wouldn't a... is it called a guillotine?... thingy that cuts them in squares for you be a good fit? it saves a lot of time for sure...
i have heard you guys talk about butter rum flavoring but have never seen the candy you make with it on the site. Is it a seasonal? or is it something that cant be sold on the site?
We make rum raisin creams which are in the tropical treasures assorted chocolates, the tropical medley hard candy and they may be one of the items in the regular assorted chocolates. They are all available on the website.
Have you ever thought about dusting the truffles with a slightly more bitter chocolate? So the chocolate with the the higher cacao content gives a different taste and texture to the sweet, creamy truffles?
@HerculesCandy For one pound, we line an 8x8 pan with saran wrap (or wax or parchment paper) and pour it while warm, top/seal with saran wrap, then refrigerate. You can then turn out the pan onto a cutting board. We cut into 64 (8x8), 1-inch square pieces. It goes much, much more quickly than scooping out spoonfuls (and in my opinion is easier too). We then roll the squares until round and dip them later. These make fairly large chocolates so you can cut into smaller pieces if desired.
Seems it would be much faster!
What gets me is that the ending of the video shows the second s'mores bark cooling on the table; the chocolate-filled pretzel hard candies cooling on the side; and then these truffles being packed. It goes to show what a complicated logistics job Terry is overseeing with the candy makers.
Somebody understands haha
@@HerculesCandy Terry, your a megastar ⭐⭐⭐⭐⭐
Remember to poke the sides of the Saran wrap box into the ends of the roll. That holds the roll in place as you pull the saran wrap out of the box.
Omg thank you!
Maybe an industrial wall mounted saranwrap dispenser with integral cutting blade would cut down all the fiddling with a falling-apart box. We used them in our kitchens where I used to work, we had three of them placed strategically around the room so they were close to where we needed to use them.
That's the Aldi knockoff brand plastic wrap. The box falls apart as soon as you poke in the sides.
Try a box of press and seal. It seems a bit more expensive. But there’s really no waste. I’ve found that foot for foot the press and seal goes a little more then double the cling wrap at my house.
Was just going to say that 😆
Pretty amazing to see how accurate Steve's eye is when he's measuring out the chocolate.
Right? Just proves that auto pilot and muscle memory are real neat! I don't think even if I made these every couple months that my brain would be able too do this lol
And how a cup of milk is only 7/8 of a cup.
I have made truffles before. The recipe I followed used cream and dark cooking chocolate. It had melt the chocolate in the cream as it was heating up. Once combined put in a bowl and put in the fridge for 24 hours. You then take it out and let it come up to room temperature then beat it by hand until it changes colour and looks like milk chocolate. Place back into the fridge for 4 hours. Then take it out and let it warm enough to scoop out easily. They suggested coatings were, melted chocolate, Coco powder, Drinking chocolate, icing/powdered sugar, coconut or crushed peanuts. I gave them to a cousin. She is a hairdresser and for the last 3 days before Christmas she gave one with a coffee to each of her clients (she kept some back for herself and her boys). They loved them
Holy crow! You guys are nearly at 700K subs!!! How fun!!!congrats almost!!! 💥🙌🏻 I have been listening since Max started in the wee basement… how far you’ve come! Though I miss Craig’s banter, I love the crew and vids
These chocolates are extra delicious, the Orange flavored ones are my fav. Love listening to Steve talk about the procedure on how to make these sinful delights. Thanks for sharing. Hi Craig.
I love making truffles at Christmas, I like mixing cream cheese with the melted chocolate instead of the cream. I also love the mocha flavor so I add some very strong coffee to the mix.
"frigerator" this man is precious
How many employees were not friends or family before working with you guys? We know once a member of Hercules Candy your family, but I just love how everyone is close and all care about their part in the making of such amazing treats and sweets.
Quick Steve! 🎉🎉 He's the best “try hard and eat right”😂
Truffles are a lot of work
Scott👋 look at you being on camera all for a taste of truffle!
Your family are my comfort channel
Thanks so much Jocelyn!
Coffee Bombs? Chocolates you could make just for dropping in your coffee? That would catch on in restaurants 😋
I’m glad you make the truffles again, you have so many different candies to make!
Raspberry or chocolate truffles with white chocolate would be amazing😍
This reminds me of xmas, making truffles, choc covered mint creams, brandy cherries and other candies. I always remember that the making process took a lot longer than the eating. These videos are tempting me to start doing that again :)
I still make these at Christmas x
Doo it! 😁 Good ol Christmas baking with some friends or family. I really miss that, the best times to be had ❤️
@@lesleyduncan794 I'm sooo tempted to start making candy again. It's one of my favorite memories of xmas, and like this video, helping my family and learning useful life skills like cooking. I've also learned from these videos.. We used to dip the truffles in melted chocolate, but the method shown here looks a lot better for temper & finish.
I'm not a fan of PB, but seeing as I'm all grown up (allegedly), I'm sooo tempted to make a batch of dark chocolate truffles with a generous slosh of brandy or rum added. Or I guess Cointreau for that orange flavor! :)
Ganache dipped in chocolate. What more could one ask for, other than more of them?
I've never seen Steve enjoy a treat as much as he did that truffle. More than just an "It's Good"? Must be MAGIC truffles!
When I was in High School, I was a mother's helper for a couple with 2 kids. The husband imported and exported chocolate. He had "a lady" that made truffles for him to resell. She didn't make them in summer for obvious reasons. One summer, the favored customer begged to buy a dozen truffles and the lady agreed. My boss had her make a 13th for me. The truffle was as big as an apple! And oh so good.
Quick Steve ‘rusty’? U can’t have quick & rusty in the same sentence! 🤣
My brothers used to love licking the whisks from the mixer in the 70’s/80’s… I don’t like cream or cake mix 🤢🤣
Sending love across the ocean from little me in UK 💜….PS, I’ve had to stop crocheting to view my favourite 🍭🍬🍭 channel 💻
Dont forget to poke the cardboard ends of the saran wrap! They are perforated and it keeps the roll from popping out so easily. Truffles look amazing!
These are very similar to a Brazilian dessert called Brigadiers that I make. These get rolled in chocolate sprinkles, or anything you may want. Instead of heavy cream, Condensed milk is used. I am going to try to make your recipe! Thank you! I LOVE you all!!
Sim, brigadeiro.
Brigs are sooooo good!
Love this channel. Love watching families work together in a family business... I will place and order from you soon. Live in nb Canada
I have been making truffles for over 40 years. I have found if you use a very small ice cream scoop, smaller than the one you showed, it is easy to keep them uniform. I then plop them from the ice cream scoop into a dish of powdered sugar and then roll them in my hands. Put on wax paper and stick in the freezer for about 20 minutes before hand dipping in chocolate. I take them out of the freezer a pan at a time so they don't melt as I am dipping them. Makes it much faster and easier. I also make a peanut butter and jelly truffle by making jelly candy into small balls. Freeze the balls and after scooping the truffle mix into a ball, poke a hole with a large dowel like metal skewer, drop the frozen jelly ball into the hole and fill with a dab of truffle. Again, freeze the truffles before hand dipping in milk chocolate. The PB & Jelly truffles are everybody's favorite.
I love your channel and your candies look delicious! Only problem is the shipping cost the same if not more than the order. If I ever am lucky enough to be in your neighborhood, I will come see you and stock up. Thank you for all the humor you guys share. 🥰
Do yourself a favor, save the price of the trip to get there and make an order large enough to justify the postage. Trust me, you won't regret it.
Love, Love, LOVE Truffles! Awesome video- my mouth is salivating. Need to order before they are sold out!
I love the way Steve say “figerator”. 😄
I love watching you guys make your candies, but I just love hearing the convos. between all of you.
Have not seen these made in all the years I have been watching. Amazing, they look so good. You are all fantastic workers together. Speaks so highly of the company and your bosses, Steve and Terri. Just love all of you.
I still want an Andes Candies style mint chocolate candy! Also I love your videos thank you for them!
note to those making this at home. make sure the flavoring you use is oil based or else the chocolate will seize!
Over here artisan bakers make the truffles with white cream in the center, coat that with a layer of chocolate and dust in coco powder. They tend to be tiny loaf shaped as well instead of round. They make the filling with butter, whip cream, sugar and some vanilla.
'Slagroom truffels' in Dutch. Quite delicious too :)
Love this video, love how we see something different with great detail. Really good planning and execution of the vid🔥
Saran Wrap Hack! Look at the sides of the box. There are two small tabs. Push them in. This keeps the roll in when you pull the plastic out.
I love you guys.....One day I'm gonna come visit in person! My grandma and I used to make these....now I do it with my uncle. It's a tradition in our family to make for the Christmas holidays.
Mint chocolate and cherry chocolate truffles would be lovely.
That looks so good. I have to wait till the weather cools down to order anything. I live in CA so it'll be awhile 🙁
I like how Steve uses that old silverware in the kitchen. That old spoon is cool!
“Take a shower and lay still” wiped me OUTTTT 😭😭😭🤣
"I love old people, their my favourite" 😁
15:30 for both
So glad I just found your channel ❤️
Hey, much love from north Queensland,, Australia. Thanks for being so generous to share your recipe and techniques.
I made snack clubs the other day. I made chocolate like you do, but I also made butterscotch since my boyfriend is allergic to chocolate. Needless to say they're gone already. They were wonderful.
The things on the mixer are called beaters! =).
Dude in the back while you guys were taste testing. Listening to you guys say mmm it's so good he couldn't even speak he was mad he didn't get to taste test them!
Absolutely obsessed with the way that Steve says the word "refrigerator."
I make these every Christmas, but mine have either Whiskey, Rum or Bailey's Irish cream then roll them in cocoa powder or chocolate sprinkles. Sometimes I roll them in very finely chopped walnuts or hazelnuts. I have made them with Malibu (coconut rum), with some chopped tinned pineapple, dried on kitchen paper, in the middle then rolled in finely shredded coconut so basically a Pina Colada! These usually taste better using white chocolate.
Scott, secure the box! ✔️ Always love a truffle day. Too far in between. Good job guys
My own suggestions: You could use parchment or pan liners to cut out the sticking. The balling process would go faster if you repeated the same task multiple times, ie. scooping out the balls and then rolling those up and starting over again. The longer it takes, the softer the mix gets so it pays, in the long run, to go as fast as you can. I always try to cut down on repetitive movements like picking up the scoop and scooping out a ball then setting the scoop down then rolling the ball. It cuts out a tiny amount of time, but that adds up. It goes even faster if one person is scooping a bunch and then people are balling.
I really enjoy your videos. Hope I'm not being too presumptuous.
So wholesome one of the best channels around
I love truffles rolled in toasted coconut, truffles rolled in toaster almonds, truffles rolled in truffles…
Truffles are fairly easy to make, and for the homemade you can cover them in chocolate, or powdered sugar, or cocoa powder. It's a very nice project for Christmas.
Pro tip: the end of the "wrap" has a holder to keep the wrap from leaving the box. you have to poke the ends in.
Just started watching you guys (trust me, I’m catching up though) and I absolutely love y’all. Have any of you guys ever had jalapeño peanut brittle before? It might just be a Texas thing, but it’s absolutely out of this world if you like a little kick
I'll put it on the idea list!
Love watching you guys ..your dad is so humble ❤
talking about the white chocolate, white chcolate raspberry truffles would be so good. theres a white chocolate raspberry gelato that I get and its amazing.
Steve is a national treasure.
We decided to open our package of Hercules Candy Pecan S'mores Brittle while we were watching you make this and it tastes wonderful!
Scott almost left without the gold loop (shocked)
I've been making chocolate truffles for years. I make the ganasch and make the balls like you do. I have never covered them in chocolate. I roll them through cacao powder. So yummy. 😋😋
You should make them along with us!
You can put a truffle inside cake batter, pop one into cake batter in a small individual cake mold. Cook the cake: voila, molten lava chocolate cake. You can add a little tabasco or some kind of hot chili to the truffle mix on the first day. There you go - spicy chocolate :)
why not use the enrober to cover those instead of covering them by hand?
They roll off the belt 😏
Can’t wait to recive my order this week Thursday
I make my own creams and truffles using ice trays works excellent and makes awesome shapes. On top of that I can make Toblerone style bars using ice trays as well
White chocolate all of the things, especially peanut butter!
White chocolate and peanut butter would actually go together really well!
@@HerculesCandy There is a reason the white Reece's cups are my favourite. Feels more creamy and focuses the flavour of the peanuts.
@@sparkequinox my son's favorite!
Saran wrap in freezer apparently makes it so much easier to pull off the roll!!!
I just decided this evening that this fall my project is to do up the maraschino cherries with the powdered sugar and then double dip them like the polar bear patties so they're white chocolate on the outside, whoooo!
Could you pour the warm chocolate into silicone molds and then pop them out when theyre solid? You could still roll them if you want them round but theyll all be the same size and save the scooping time
I believe so, the problem is you would need a lot of molds for an operation as large as Hercules.
He just said that while he an Cooper were rolling the orange truffles.
This looks like me making Buckeyes.
Ooooo! Lime flavored! With white chocolate!
Oddly, just bought the stuff to make truffles, AND yes, I use the mould. I put a bit of butter in the hot mixture, and let the beaters go until it cools quite a bit.
I remember Steve making them in the old cottage basement. He was making chocolate covered truffles, and choco covered orange truffles.
A friend and I made one year for Christmas. Well worth it!!!
Peanut butter dipped in white chocolate is the truffle I'm asked to make the most at Christmas.
We call those beaters. Lol. Showing my age! 😂
My mother used to make mounds in balls. They were fabulous!
A whiskey truffle would be nice.
P.S. sous vide tempering gives *_perfectly_* excellent results every time. The vacuum bags make it easy to cut a corner off and squeeze out the chocolate.
You should actually start making the eggs Filled with marshmallows to drop in coffee. Or fill will hot chocolate powder and marshmallows.
I think I'm gonna try pouring the centers in tiny silicone molds when it's still liquid, let them cool like that for a day, and then cover them as shown.
Quick Steve is the Magic Master Maker of Truffels..🥰
I just made these with your recipe yesterday although mine look janky as hell and I powdered them with cocoa powder to hopefully hide the jankiness
I was given a box of dark chocolate small bowls that I could fill with any kind of filling as dessert cups. They were kinda fluted around the edge. I believe they were Godiva's chocolate bowls.You could put a filling in and fresh fruit on top.
Check out Barry Lewis & his "wrapmaster 3000"
Into the fridgerator!
Steve NEEDS a Wrapmaster... they hold & cut cling wrap...
OMG, I thought we were back in the basement!
Haha nope not since 2018
This reminds me of the Lucy episode where they go to work in a candy factory
What about a mint chocolate truffle???
Hello to everyone at Hercules Candies from Medicine Hat Alberta Canada Love your videos!🥰♥️🇨🇦
smart kids know to make sure the mixer is unplugged before licking the beaters!
Same when you add fresh plastic wire to your garden strimmer
Every time I try to make fudge without a candy thermometer I end up with what my son calls 'taffy', which ironically looks just like the centers of your truffles. lol
Off topic…but dude Cooper has the cutest kitty apron lol 🥺
His mama could open a buisness selling them! I'd get one for sure!
I wish you made French sugar creams(mint)) Russell Stover used to make Rosebud mints and I miss them...(no chocolate in them) just a sugary coating...yum
I know I mentioned this at some point, but wouldn't a... is it called a guillotine?... thingy that cuts them in squares for you be a good fit? it saves a lot of time for sure...
Hi all, I went for a road trip last Saturday to visit your store and sadly you were closed for memorial day. 😢 . Hope you had a great break
I make these at Christmas time, but I put a little rum in it.
I already have the drunk hiccups just thinking about it 😁
Can you pour hard candy in the older metal molds to make sugar animals?
You should use the commercial kitchen plastic wrap, it has a big slider and is easier to use.
i have heard you guys talk about butter rum flavoring but have never seen the candy you make with it on the site. Is it a seasonal? or is it something that cant be sold on the site?
We make rum raisin creams which are in the tropical treasures assorted chocolates, the tropical medley hard candy and they may be one of the items in the regular assorted chocolates. They are all available on the website.
Love all of your videos. Just placed my first order. Just a question - have you ever thought about tempering the chocolate for the truffles?
If you mean for chocolate covering that's exactly what we did
@@HerculesCandy Excellent!! Looking forward to them. I may have missed it when they were talking about melting the chocolate.
I'd order a box, but I think the only time y'all ship chocolate to Mississippi is the few days of cold weather sometime in December or January.
Have you ever thought about dusting the truffles with a slightly more bitter chocolate? So the chocolate with the the higher cacao content gives a different taste and texture to the sweet, creamy truffles?