Truffles
The Truffle family in the formulator. A firmer emulsion for rolling and coating, what it covers and how to invoke it.
What it is
The Truffle family in the formulator groups together fillings based on a cream-and-couverture emulsion, just like a ganache but firmer: the center is meant to be hand-rolled and coated, not piped. It's one of the two new families in the module, alongside Praline & gianduja.
What it covers
- 8 canonical recipes adapted from published formulas (Greweling, Wybauw, Callebaut, Valrhona).
- A base technique of a cream-couverture emulsion firmer than a slab ganache.
- An engine with a prompt specific to this family, distinct from the ganache, caramel, fruit-jelly and praline ones: it never mixes techniques.
How to invoke it
Sidebar → Filling formulator → the What filling do you want to create? scene: click the Truffle card. Since it's a single-subtype family (Coated truffle), the wizard auto-selects the subtype and advances on its own to the next scene (flavor structure). Continue with flavors, weight and constraints as in Generate a filling.
What's guaranteed
- The result meets the physicochemical ranges signed off for the family. Broadly (provisional, pending chef sign-off): water 0–22% (optimal around 14%), sugars 28–42%, other fats 8–22%, cocoa butter 12–22%, aw 0.75–0.85, pH 5.5–6.5.
- The formula uses a controlled vocabulary and the ingredients specific to the technique (cream, couverture, flavor).
- If it can't converge to a valid score, the 12 credits are refunded.
The ranges for this family are provisional: they are signed off preliminarily and pending final chef review. The engine already applies them to validate the recipes.
The outer coating isn't validated. The coating of cocoa powder, shredded coconut or ground nuts isn't included in the percentages of the core that the app validates. The ranges apply only to the inner emulsion. The coating is a later decision by the chocolatier.
Compatible flavors
Frequent flavors with good coverage: classic dark, milk chocolate, white/vanilla, coffee, raspberry, hazelnut/gianduja, rum/liqueur, pistachio.
If your specific flavor doesn't appear in autocomplete, try a nearby one. The catalog is expanded periodically.
Practical differences vs ganache
| Ganache | Truffle | |
|---|---|---|
| Base technique | Cream-chocolate emulsion | Cream-couverture emulsion |
| Texture | Sliceable / pipeable | Firmer, for hand-rolling |
| Finish | Goes into the mold / cut | Rolled and coated |
| Typical water activity | 0.76 – 0.82 | 0.75 – 0.85 |