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.
@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.
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.
@@cremebrulee4759 Make your peanut butter balls like you normally would. Roll them in powdered sugar. Do this after your jelly balls are frozen. Take a skewer and poke a hole into the peanut butter ball and push the jelly ball into the peanut butter ball and mush the peanut butter ball together around the jelly ball. Freeze the whole thing. Dip in chocolate. Basically, you have a small jelly ball surrounded by a peanut butter ball which is surrounded by chocolate. Your jelly balls need to be fairly small otherwise you are going to have huge peanut butter balls. I just made about 50 of these to give out for Christmas as well as chocolate covered jellies. Tip, use a pectin based jelly candy recipe as the flavor is so much better than the ones using a gelatin base. Use good extracts not the cheap ones.
Rediculously slow, watch me make rasp liquid filled truffles, my average rate is 50 truffles per minute...thats 2000 per hour by hand. ua-cam.com/video/PHbgQy9JH1A/v-deo.htmlsi=dqTaOare_1t6O5GA&t=289
@@gerardjones7881 Watched it, not very pretty and stingy with the exterior chocolate. Just because you can do it fast does not mean you should. People expect beautiful candy for the prices they pay.
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
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.
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
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.
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.
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
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 :)
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.
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 💻
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! :)
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 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. 🥰
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!!
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.
I mean brand of chocolate do you use. I don’t want to use Palmers, but if I can find a bulk quality chocolate that doesn’t brake the bank that would be nice. Otherwise I’m looking to Amazon for quality Belgium chocolate.
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.
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.
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.
How many shots of flavoring is it for flavoring or are they all the same 2 shots and when your mixing not covering does it matter what you use between the milk, dark or white?
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 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.
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 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.
This has probably been asked before, but what is that brown stuff all spread out on that long table? I've seen it in other vids too and am really curious.
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 am a new fan and I was wondering what kind of chocolate do you use in you products? I make chocolates at home and I use a dbl broiler and chocolate chips but I find they melt so quickly in your hands, when I make chocolates or Reese's Peanut Butter Cups. Any advice? And I recall reading you should never freeze chocolates, is that true? Thanks so much. I spent half my weekend watching your videos lol I would so love some of that S'more's Bark. Yummy! I am in Nova Scotia, Canada.
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
Line a swissroll tin with wrap, pour in the truffle cream rest over night. Next day turn out on to a waxed sheet cut to size with pizza wheel. Even size and quicker than spooning out. Hand roll and cover with chocolate. Might be worth a try. Unfortunately although I would love to try all the products. Postage to the UK is just not affordable. Just have to make do with watching.
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.
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!
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. 😋😋
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
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.
How do you keep the truffles from sweating when you pull them out of the refrigerator and before you cover them with chocolate? Doesn’t humidity in the air condense on the cold truffles?
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
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 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.
If it's time consuming and hard to meet demand. Use the other method Steve mentioned and use molds. It will triple the the amount you can make in the same amount of time and as Steve said you don't need to wait a day for the mix to set
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?
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 ⭐⭐⭐⭐⭐
@@louiseharper7850what about Steve? He is the one making the candy.
@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!
With plastic wrap, I would be concerned about the plasticizers leaching out into the chocolate.
@@cremebrulee4759 Yep! That's why we use parchment paper now. But in the "old days" aka when I was growing up in the '80s we used plastic wrap. 😁
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 will have to look up a recipe for jelly candy. How do you add the peanut butter? Is it in the chocolate? Thanks.
@@cremebrulee4759 Make your peanut butter balls like you normally would. Roll them in powdered sugar. Do this after your jelly balls are frozen. Take a skewer and poke a hole into the peanut butter ball and push the jelly ball into the peanut butter ball and mush the peanut butter ball together around the jelly ball. Freeze the whole thing. Dip in chocolate. Basically, you have a small jelly ball surrounded by a peanut butter ball which is surrounded by chocolate. Your jelly balls need to be fairly small otherwise you are going to have huge peanut butter balls. I just made about 50 of these to give out for Christmas as well as chocolate covered jellies. Tip, use a pectin based jelly candy recipe as the flavor is so much better than the ones using a gelatin base. Use good extracts not the cheap ones.
Rediculously slow, watch me make rasp liquid filled truffles,
my average rate is 50 truffles per minute...thats 2000 per hour by hand.
ua-cam.com/video/PHbgQy9JH1A/v-deo.htmlsi=dqTaOare_1t6O5GA&t=289
@@gerardjones7881 Watched it, not very pretty and stingy with the exterior chocolate. Just because you can do it fast does not mean you should. People expect beautiful candy for the prices they pay.
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
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.
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
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.
Your family are my comfort channel
Thanks so much Jocelyn!
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.
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 😆
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!
So wholesome one of the best channels around
Raspberry or chocolate truffles with white chocolate would be amazing😍
I’m glad you make the truffles again, you have so many different candies to make!
"frigerator" this man is precious
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.
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 :)
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.
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!
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'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!
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 💻
Love this channel. Love watching families work together in a family business... I will place and order from you soon. Live in nb Canada
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! :)
Coffee Bombs? Chocolates you could make just for dropping in your coffee? That would catch on in restaurants 😋
Hey, much love from north Queensland,, Australia. Thanks for being so generous to share your recipe and techniques.
note to those making this at home. make sure the flavoring you use is oil based or else the chocolate will seize!
Love, Love, LOVE Truffles! Awesome video- my mouth is salivating. Need to order before they are sold out!
I love watching you guys make your candies, but I just love hearing the convos. between all of you.
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.
Love this video, love how we see something different with great detail. Really good planning and execution of the vid🔥
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.
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 these videos! Keep ‘em coming!
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.
I made Oreo truffles at Christmas! Very good! Your truffles are pretty and very tempting to try! ❤❤❤❤
Love watching you guys ..your dad is so humble ❤
May I ask what kind of chocolate do you guys use to cover your truffles? Thanks for sharing, I look forward to trying your recipe.😊
I mean brand of chocolate do you use. I don’t want to use Palmers, but if I can find a bulk quality chocolate that doesn’t brake the bank that would be nice. Otherwise I’m looking to Amazon for quality Belgium chocolate.
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.
I still want an Andes Candies style mint chocolate candy! Also I love your videos thank you for them!
I like how Steve uses that old silverware in the kitchen. That old spoon is cool!
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.
Mint chocolate and cherry chocolate truffles would be lovely.
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.
How many shots of flavoring is it for flavoring or are they all the same 2 shots and when your mixing not covering does it matter what you use between the milk, dark or white?
“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 ❤️
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.
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 love the way Steve say “figerator”. 😄
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.
Is there a reason to cover them in chocolate by hand vs the enrober? Did you not have the enrober at this time?
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
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!
Wow sometime b/w 5:30 to 5:39 steve teleported from table to wash basin 😱😱🙃🙃... is he alien ??
Yes
why not use the enrober to cover those instead of covering them by hand?
They roll off the belt 😏
What temperature is the chocolate when in comes out of the large kettle, and what temperature do you drop it to before dipping the truffle.
For flavoring, do y’all use 2 shots of extract or oil?
Ganache dipped in chocolate. What more could one ask for, other than more of them?
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.
Looks delicious!! 😮
This has probably been asked before, but what is that brown stuff all spread out on that long table? I've seen it in other vids too and am really curious.
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 :)
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 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
Can you pour hard candy in the older metal molds to make sugar animals?
I am a new fan and I was wondering what kind of chocolate do you use in you products? I make chocolates at home and I use a dbl broiler and chocolate chips but I find they melt so quickly in your hands, when I make chocolates or Reese's Peanut Butter Cups. Any advice? And I recall reading you should never freeze chocolates, is that true?
Thanks so much. I spent half my weekend watching your videos lol I would so love some of that S'more's Bark. Yummy! I am in Nova Scotia, Canada.
Saran wrap in freezer apparently makes it so much easier to pull off the roll!!!
would you guys be able to make divinity? it’s sooooo good 😊
Wait so u have a drum of chocolate? Is it constantly heated then to keep it liquid?
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
Line a swissroll tin with wrap, pour in the truffle cream rest over night. Next day turn out on to a waxed sheet cut to size with pizza wheel. Even size and quicker than spooning out. Hand roll and cover with chocolate. Might be worth a try. Unfortunately although I would love to try all the products. Postage to the UK is just not affordable. Just have to make do with watching.
Scott, secure the box! ✔️ Always love a truffle day. Too far in between. Good job guys
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.
In tonight's episode of Duck Hunters in the Kitchen, the boys make chocolate truffles! 😋😛🤪
"Take a shower and lie still." 🚿
The coffee flavor covered in milk chocolate would be great have u tried the cocoa powder or could u ship it with the cocoa powder covered ?
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!
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!
We decided to open our package of Hercules Candy Pecan S'mores Brittle while we were watching you make this and it tastes wonderful!
You should actually start making the eggs Filled with marshmallows to drop in coffee. Or fill will hot chocolate powder and marshmallows.
A friend and I made one year for Christmas. Well worth it!!!
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.
I love truffles rolled in toasted coconut, truffles rolled in toaster almonds, truffles rolled in truffles…
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.
Can’t wait to recive my order this week Thursday
How do you keep the truffles from sweating when you pull them out of the refrigerator and before you cover them with chocolate? Doesn’t humidity in the air condense on the cold truffles?
They shouldn't sweat out of the fridge. I make them all the time and never seen it happen. Although it will happen out of the freezer.
Check out Barry Lewis & his "wrapmaster 3000"
My mother used to make mounds in balls. They were fabulous!
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!
Do you ship to Australia?? 🙏🙏🙏
Unfortunately we do not 😕
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.
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 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.
The things on the mixer are called beaters! =).
Steve is a national treasure.
Peanut butter dipped in white chocolate is the truffle I'm asked to make the most at Christmas.
If it's time consuming and hard to meet demand. Use the other method Steve mentioned and use molds. It will triple the the amount you can make in the same amount of time and as Steve said you don't need to wait a day for the mix to set
Raspberry choc. Center,with white choc.😊😊😊❤❤❤❤❤❤❤❤
Hello to everyone at Hercules Candies from Medicine Hat Alberta Canada Love your videos!🥰♥️🇨🇦
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?