Is it safe to make truffles without enrobing?

Caroline White
11/27/12 12:00:50
7 posts


I have been making truffles for quite some time, but have never been happy with the hard shells. What I'm looking for is a soft truffle that just melts in your mouth. So I have been experimenting with different types of Ganache that I let harden over 1- 2 days at about 68 degrees F. Then I cut them on the guitar and just roll them in high quality cacao powder.

The truffles look and taste great. I'm just a little concerned about the shelf life. The ganache consists of cream, couverture and a tiny amount of liquor. The shelf life of my former truffles that I enrobed with tempered chocolate was 3 weeks. Is it less when the truffles don't have a hard shell?

Thanks, Caroline

updated by @caroline-white: 04/02/16 19:46:44
11/27/12 13:40:01
182 posts

I can't remember the exact numbers, but from memory the shelf life of uncoated truffles is considerably less (measured in days rather than weeks)
11/28/12 15:10:10
59 posts

There's a Seattle chocolate company called "Intrigue Chocolates" that does exactly this.They tell people that their chocolate (interestingly they call their product "chocolate" or "truffles" but never ganache) must be refrigerated and eaten within the month. I bought some about a month or so ago. Their samples were terrific, but once I brought the bar home and refrigerated it the texture was just never the same.

Bottom line - yes you can do this and Intrigue is making a whole business out of it, but you would have to instruct your customers to refrigerate the ganache if they're not going to eat it within a few days. Many (if not most) retailers would not want to sell a product that had such as short shelf life. But I think that if you present the ganache as an artisan product with no preservatives, etc and you're honest with your customers about the limited shelf life you would be fine. Many customers might even see it as indicative of a higher quality, craft-based approach.

Josh Nise
11/28/12 20:16:26
7 posts

Also maybe you could use untempered chocolate to coat. As from what I understand untempered chocolate melts at lower temps and is softer.

Caroline White
11/29/12 01:52:12
7 posts

Thank you all for your input. I checked the websites of neococoa and intrique chocolates. The latter doesn't give info on shelf life, neococoa says that its chocolates should be consumed within 2 weeks. I will try coating with butter oil, also thought about spraying the truffles with a chocolate gun in order to get a very thin shell. Does anybody have experience with that technique for chocolate candies or truffles?

Caroline White
12/04/12 23:16:36
7 posts

Thanks, Lana. I tried the method with the added cocoa butter and got a great result. The coat is much thinner and the truffle is better. Thanks so much for your help! I'm experimenting with shelf life as well. Will check how the truffle is in 2 and then 3 weeks from now.

12/05/12 12:57:32
56 posts

Hi Lana,

How much cocoa butter should we add? Previously, you said 10 - 20% butter oil. Would be the same for cocoa butter?




Member Marketplace


kapil jain
kapil jain
kapil jain
@kapil-jain • 7 years ago

Chocolatevenue is an online chocolate store in India.We are specialized in customized chocolates  .Chocolates can be customized as chocolate message and chocolate bars.

You can get written your message on chocolates and can get customized your chocolate bars by selecting the desired ingredients.

for more details


@colorchocolate • 7 years ago


Enjoy a delicious premium chocolate from the Boyacá region of Colombia, considered among the best in the world. We offer a 200 kilograms lot of pure origin cocoa liquor,  fair trade / ethically sourced. N o other ingredients added.

The price for this high quality product is as follows:

1 kg - US$ 13

100 kg - US$ 12 per kilo

200 kg - US$ 11 per kilo


- See more at:

- See more at:

Clay Gordon
@clay • 7 years ago

FCIA Recognition of Excellence Nominations close in one week:

Clay Gordon
The 4 Chocolatiers
@the-4-chocolatiers • 7 years ago

Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.