So after the last time I did truffles, I’ve been looking lots into making chocolates. I’ve learned a lot and am excited to try making a ton of fillings and different chocolates, even if I do think the difference between bon bons, and truffles is silly (I’ll still just make the filling and dip it in chocolate, if it has a different filling I’ll call it a bon bon lol). But I saw on Wiltins website a recipe to do the truffle fillings with candy melts, and just had to try it no matter how chocolated out I was.
So today, since I also had some caramel sauce, I decided to use some of my candy melts and make that into a filling. I have vanilla candy melts around the house, so the filling wound up being a vanilla caramel mix – which I also like better. Chocolate on chocolate, the flavor doesn’t do much for me. But the filling turned out perfectly rollable, and melting the chocolates was a breeze! All of my video watching paid off 🙂
The last time I made truffles, rolling them in cocoa powder only was a bust, they melted because there was no coating to keep the soft fillings protected, and had to stay in teh freezer. This time, I decided to roll in melted chocolate chips, and I’m happy to say after a few hours of being out of the fridge, they kept their shape! And they’re so delicious – a milk chocolate outside, witha vanilla caramel filling, yum! I think vanilla brings out the flavors I prefer to be in fillings – like fruit, caramel, etc etc, so my go to filling is more than likely going to be vanilla flavored candy melts for both that reason, and they’re easy rollability. I also like using candy syrups to make the ganache instead of heavy cream, for the same reason: makes the mix thicker, and more rollable, and also adds a lot more flavor than just plain heavy cream. When I did just heavy cream, honestly didn’t like how it just tasted like plain chocolate – so I guess I’m more of a bon bon person than truffle, since I read that’s really the only difference between the two (even though you can technically do the same technique for making both, as long as the filling is rollable). Alternatively, If I wanted to do a chocolate center, I’d probably roll in vanilla flavored candy melts instead of chocolate, or butterscotch chips or something because I like the contrast of flavors. But that general setup is going to be how I make truffles/bon bons.
Really excited I got making these down though! In a way I like to make them. It took a few times experimenting, but I think I have the way I’m going to make chocolates from now on set – can’t wait to do different flavors, I really want to try making a fruit syrup and combining it for the ganache!