How They’re Made

At Truman Chocolates, our hand-crafted truffles are made on site by our well-trained staff.  Our chocolates require a delicate and time-consuming process that averages at about three days for each tray.The process starts with a poly carbonate mold with 24- 36 cavities, which we polish over and over and over again to give our chocolates that nice, shiny coat. We then airbrush the molds with a mixture that consists of colored cocoa powder and cocoa butter. Each flavor has a specific design that was created by Mitch Siegert, the owner, himself. After the molds have been airbrushed, they are  set aside for at least 24-hours to ensure that the color is completely dry. In order to perfect our chocolate candies, our chocolate must be at the right temperature for it to set correctly. Once the cocoa butter is dry, we  fill the trays with the tempered chocolate, leave it for 30 to 60 seconds and then dump the chocolate out. That produces the thin outer shell of the candy. The molds are then left in the fridge overnight to set and cool. The ganache for each flavor is carefully made at the right consistency and taste and is then piped into the hardened shells. All that’s left is the thin chocolate layer that covers the bottom.

Want to see this process in action? We offer demonstrations at no charge for groups of 15-25 people. For more information, call 979.260.4519 today!