What is the best way to preserve chocolate truffles?

by Ann Hoehn
(Milaca Minnesota)

I'm making 300 dark chocolate & liqueur truffles for my son's wedding. I plan to cover them with tempered chocolate with a white chocolate drizzle "flourish".

How far ahead can I make them?


Once made, how do I store them to keep them perfect?


We will be presenting these in little truffle boxes, so would appreciate knowing if once made we can put them in their frill and then the box immediately, or do we store them separately and pop them in their boxes at the last moment?


The wedding is August 29th 2009, and I'm also doing the food for the groom's supper (yes, call me crazy) so would like to get started as soon as possible without harming the taste/texture of the candies.....


Thank you so much for your help!

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Hi Ann,

You are ambitious, aren't you?! :) That's great that you are able to do so much for your son's wedding. I'm sure your future daughter-in-law is going to be thrilled to have you as another 'mom.'


What is the best way to preserve chocolate truffles? Well, it sounds like you are making a basic ganache truffle which should keep really well for a few weeks.


The fact that you are going to temper the chocolate will go a long way in being sure that the appearance stays stable while they are waiting for the big day.


Personally, I think it would be safe to go ahead and put them in their little boxes and then store the boxes in an airtight container away from anything with strong smells.


The finished truffles need to be kept at a cool temperature. Is the house air conditioned? I'm not sure how hot and humid a Minnesota August gets. :)


If you feel the temperature is going to be too hot in the house to keep the truffles stable, you may want to opt to store the truffles in the fridge until just before you are ready to prepare the favor boxes.


You'll have to use your judgment based on your personal knowledge of your home temperatures, but if you do put them in the refrigerator, again, remember to put them in an airtight container. You don't want them tasting or smelling like last weeks roast beef dinner leftovers. ;-)


Also, let them return to room temperature completely before putting them in their wedding favor boxes.


I know you'll be busy, but I hope you'll take the time to take a few pictures of your finished wedding truffles and show them off for us here. We'd love to admire your work (and perhaps do a little drooling!).

Blessings,
Angie




P.S. For some great ideas on variations for coating chocolate truffles (as well as a very visual step by step instruction guide) visit Cooking for Engineers.