After talking about the fairly complicated process of making marshmallow, let’s talk about something a little bit different: Coffee Truffles. Above, you can see that the beginning of coffee truffles isn’t unlike the start of baking: melted butter!
Next comes ooey, gooey, chewy nougat cream. Nougat is the type of candy that is the inside of a lot of familiar candy bars (3 Musketeers, Milky Way, etc.)
Time to measure out the coffee cognac flavoring. As we have mentioned before, you want to be very precise with your measurements so you don’t end up with an overpowering (or underwhelming) flavor.
A good old-fashioned mixing with a fork in a mixing bowl is all that is needed to get the flavorings and the butter combined.
Barb creates a weekly plan of what will be made based on the current supply and the customer demand.
Here Margaret is getting some melted chocolate from the tanks to add to the truffle mix. The truffles are one of our few candies that have the chocolate both mixed into the inside and also on the outside.
We aren’t kidding when we say hand-made! Here Mary is wrist-deep in truffle!
Here she is working the “dough” on the marble slab.
Here is the finished product of what will be the insides of the coffee truffles. Now they are just waiting overnight to receive their chocolate exterior!
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