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Truffles and Candy Melts

post #1 of 10
6/29/07 at 10:24pm
Thread Starter 
I have an order for 3 dozen truffles, but she wants them a week ahead of time as she will have to travel to the wedding. Will they be ok in the fridge that long? I just don't want a stale taste to them.

Also, she wants teal colored accents on them....I've never colored Wilton candymelts, but can I use Wilton icing gels (that are used to color fondant/buttercream etc.) or will it cause clumping? icon_eek.gif
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post #2 of 10
6/29/07 at 10:43pm
I'm not sure about how long you can keep the truffles. I know someone will be able to help you with that.
As far as coloring candy melts they say you can use the icing colors but add a little oil as well, (I didn't have much success when I tried it). If you can find different colors of the candy melts (green and blue) mix them together to get the color you need.
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post #3 of 10
6/29/07 at 11:07pm
Wilton gels will cause the candy to seize. There is special 'candy color' that should work.

If you dip the truffles, there is a risk of air inside the coating. That gives the potential for mold. they must stay refrgerated to reduce the risk.
Cake. So many flavors, so little time.
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Cake. So many flavors, so little time.
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post #4 of 10
9/12/07 at 4:58am
Americolor now has a line of food colors for candy/chocolate. I prefer them to the Wilton paste colors...so much easier to use!
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
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The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
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post #5 of 10
9/12/07 at 5:06am
I've used Wilton gels t ocolor Merckens melts with no problems.
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post #6 of 10
9/12/07 at 5:13am
I always thought you had to either use the candy melts in the colors or buy colored cocoa powders that the pastry chefs use otherwise the chocolate would seize?
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post #7 of 10
9/12/07 at 5:15am
I've had a chocolates candy business for a few years now and truffles is an item I do. As long as they are in an air tight container they will be ok. I use candy melts for colors as well....never used the gels.
Jen

Life is short, Break the rules, Forgive quickly, Kiss slowly, Love truly, Laugh uncontrollably, and never regret anything that made you smile.
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Jen

Life is short, Break the rules, Forgive quickly, Kiss slowly, Love truly, Laugh uncontrollably, and never regret anything that made you smile.
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post #8 of 10
9/12/07 at 5:20am
I am making 300 truffles (molded with chocolate coating) for my sil's wedding next weekend. I plan to make them a week in advance and keep them in a tightly sealed container in the refrigerator.

As far as the accent goes, I am putting a fondant leaf on each one. Attaching it with a small amount of chocolate. You could do some kind of teal fondant flower or something if you didn't want to dye chocolate.
Mary Jo
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Mary Jo
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post #9 of 10
9/12/07 at 5:44am
If you can't get candy color or the right shade use shortening to prevent seizing.
"If we are going to teach 'creation science' as an alternative to evolution, then we should also teach the stork theory as an alternative to biological reproduction." - Judith Hayes
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"If we are going to teach 'creation science' as an alternative to evolution, then we should also teach the stork theory as an alternative to biological reproduction." - Judith Hayes
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post #10 of 10
3/4/11 at 5:43am
I've just come across this post whilst looking for tips on melting Candy Melts for dipping truffles...

I know it's very late, but something I think is amazing for adding tints of colour to truffles is Rainbow Dust Decorators Glitter - it comes in so many fantastic colours and is easy to use. Just brush on and it gives your truffles a lovely shimmer of colour.b icon_biggrin.gif
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