Ingredients and Supplies
- 1 pound candy coating or real chocolate
- perfection strips
- chablon silicone template
- truffle recipe of choice
- pastry bag with #21 tip
- chocolate transfer sheet
- parchment paper
- poly blade
Chocolate Disks: Lay chablon stencil sheet on chocolate transfer sheet, chocolate texture sheet or parchment paper. Pour approximately 1/2 pound melted candy coating or melted and tempered real chocolate over the chablon, filling the first row on two sides. Smooth with a confectionery blade or other straight edge, spreading at an angle. Slide transfer sheet, texture sheet or parchment paper with chablon onto a cookie sheet and place in refrigerator for 5 minutes. Invert and remove transfer or texture sheet. With gloved finger press gently to remove chocolate pieces.
Truffles: Follow directions for desired truffle recipe. After the truffle mixture has chilled 5-20 minutes, pack mixture into a pastry bag fitted with a #21 tip. Pipe truffle mixture on top of one disk. Place a second disk on top of the piped truffle mixture.
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.