How to make our FAMOUS 4 ingredient Truffles!
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- Äas pĆidĂĄn 28. 05. 2024
- Family Secret Truffle Recipe Revealed. Just don't tell anyone, this recipe is between you and us! đ€«
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Recipe:
beat together 1 cup heavy cream and 1 pound chocolate with 1/2 tsp mold inhibitor and any flavoring oils. Chill for at least 8 hours before forming balls and chocolate covering and decorating.
If you like the sounds of candy making then you'll love our ASMR channel!
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đ Timestamps
00:00 intro
00:15 mixing everything together
4:23 who also hates saran wrap?
5:09 making the other 3 flavors
5:59 day 2 balling everything up
7:27 chocolate covering and decorating the truffles
9:26 Mom's new truffle idea
11:38 packaging up the truffles with Karen
15:48 taste testing the truffles with Scot and Julia
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đ About Hercules Candy
Hercules Candy has been on Steveâs side of the family since 1910(ish). When he took over in the 70âs, he anticipated after 10 years of hard work, he could move the business out of the basement and into a real storefront. Unfortunately, it took until 2018 for that to happen, but hey at least it happened! Steve and Terry own the shop, Craig (the social media manager) is their son, Cara (wrapper and shipper extraordinaire who is poised to take over the shop one day) is their daughter and Leah (who doesnât love being on camera and is very elusive) is their oldest daughter. Karen has been working for Hercules Candy since the twins (Craig and Cara) were about 6 months old and everybody else is a new recruit. Donât forget to subscribe and hit the đ for more videos!
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Letra - Elevate
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I'm a mold inhibitor. Ain't no candy lasting long enough to mold around me.
đ
Amen! â€
To the people trying this out, they're making a ganache with a 2:1 ratio of chocolate:heavy cream. So whatever measurements you use, use 2x of chocolate for every 1x of heavy cream. You can go a little heavier on the chocolate ratio if you're in warm climates to keep the truffels more solid.
Since they're warming the heavy cream a bain-marie, you can make it easier on yourself and melt your chocolate directly into the heavy cream. Break your chocolate in small enough pieces or use chocolate chips so that the chocolate can melt by the time the heavy cream starts boiling. Go slow and it'll work fine. And ofc use quality chocolate like Callebout.
Also greatly suggest if you make them round keep them the size of a single bite, or make them the size for 2 bites but make them ovoids then.
My references: Belgian.
Thanks, Rizon. đ
2:1 by weight?
@@jcortese3300 By weight is the easiest way to work at home since we don't have chocolate melters around to work by volume.
Ganache is an easy to remember recipe and the ratio decides the outcome. 2:1 for truffels, 1:1 for filling/frosting and 1:1.5 for dipping. After the first time you can make small personel adjustments to your own liking or needs.
The opposite is for example cake with 1:1:1:1 ratio of flour:fat:egg:sugar. Different cakes use those same ratios but the order and way you combine the ingredients, creates different kinds of cake.
Covering truffels the same way as in the video with tempered chocolate is also rather hard at home for the novice.
In your early experiments you can opt to use another covering. For example rolling them through chocolate powder or small chocolate flakes is an easy way to make them easy to hold while biting through the soft inside.
â@@jcortese3300Yes! â€
The trick to get plastic wrap to stick/hold properly is stretching it slightly. It's a little bit elastic, so when you let go it wants to go back to its original size, thus moulding around whatever you put it over. I've seen a brand of wrap called Stretch and Stick for this exact reason.
"They messed up, this ain't right" - Karen
HAHA!! Karen is def one of the best parts to Hercules Candy
Karen is a treasure. She needs to do narrated books.
Maybe they could do a book on the history of Hercules Candy ! đ Then she could read for the audio book !! đ
Don't pull the plastic wrap against the edge of its box, even if it has one of those horrible non-functional cutting edges. Just leave it connected to the roll and stretch it over the top of whatever you are covering, and then pick up a scissor and CUT the stupid stuff off the roll. It's the only way I've ever found to make it work.
Julia: "Pardon me while I go to the huge liquid chocolate dispenser."
You must stretch cling film to activate its sticking properties. Use the film that comes in a dispenser with a cutter and stretch directly over the bowl and cut afterwards
So happy that you coat the truffles in chocolate and don't roll them in cocoa powder. They're so much better that way. Love the sprinkles on top too. Nice! Great video editing too!
Thank you so much for all the support! And I agree chocolate is so much better than just cocoa powder
â@HerculesCandy I hate cocoa powder on truffles. It ruins the creamy texture, and it's bitter. Chocolate is the only way to go!
I think you should do a Birthday Cake Truffle. Cover it in White Chocolate and Rainbow Sprinkles! Sounds so yummy! Also a Coffee Truffle.
Yall got fancy with the effects today, i dig it!
Thanks!
It's such a great company. I can't wait to see if they do something new for Christmas! I only buy fancy candy at Christmas, lol! đđđ
Hum, truffle pops...love it. Flavors...birthday cake, red velvet, oreo, cherry...love it.
You should be getting the larger commercial plastic wrap anyway. It's larger, making it easier to use. It can hold itself down, & is easier to cut as a result. Also, transporting plastic wrap against your chest is the easiest/best ways to take it across a kitchen without it getting all screwy.
Julia seems to a great fit for Hercules Candy. â€â€
I agree đ
10:29 Julia's reaction is priceless đ€Ł "On a Stick" is always better in my opinion toođ
I know, I loved that too!
Iâd like to be a beater. Looks so great .Steves the best teacher. Juliaâs a real good candy maker
You can do it. Thanks. I agree, and I also agree
i vote expresso for the mystery flavor, cause it's a surprise!
The truffles have always been one of my favorite vidyas to watch.. love it!! Stay blessed Hercules Fam.
Thanks Latoya!
I just LOVE Steve, "I guess..."
Those two are like an old married couple. Too cute, and no offense intended đ Karen the truffle couldn't do it without your touch!
In my house, there would be no need for mold inhibitor because the truffles would not last long at all!
I don't doubt it đ
The secret with plastic wrap is to get the ones with a cutter knife on the side and you just pull the plastic wrap over whatever plate or bowl and then slice it with the cutter. I think Costco sells ones with it. Also I must have missed the new containers that have chocolate in them ready to pour. wow!
I like all the people giving this professional candy company âtipsâ đ
My friend calls Saran Wrap âcuss paperâ đ€Łđ€Ł
I love this
That makes sense
Glad Press and Seal wrap is the angel of plastic wrap. Seals like a drum. No problem to use. I've even stuck it to my counter in a pinch to make clean up easier. I think y'all might like it better than the OG wrap!
I always thought a smaller ice cream scoop was easier to keep the size consistent.also after you do a few 100 you get a feel for it. Used to make a truffle Christmas tree with different cookies on a platter under it during Chrismas. Then give platters of cookies and truffles as Christmas presents when I was a teen. I did so many versions it was really fun, back when I had unlimited time and energy lol
While it's still liquid I wonder if it would go through the funnel and do the corn starch or mold and unmold while cold?
Btw you got to try peppermint truffles! You can also mix in nuts or peices or roll them into them before chocolate covering, but then it can fall into the chocolate. Cherry and Walnut or almond always went over well too.
Thank you for sharing this recipe â€
Of course, it's so simple just like all of our recipes!
KREN is a GEM!!
Karen really knows her stuff those boxes she made looked beautiful
She really does!
Love your truffles!! They are so yummy. Especially covered in dark chocolate (peanut butter & orange). Your truffle pops idea sounds amazing!! I would definitely try them.â€â€đ«
Love julia and scott together đ
Geigh guyâs always have one girl bestie
@@Docstantinople
STOP being rude about Scott!
You will be removed
@@thatgirlinokc3975 This, saddens me. How sad, for me.
Love you
I started making truffles in square forms after about 20 years of rolling those little balls! Never going back unless someone requests round ones.
Get a silicone mold and you're golden
You need one of those large plastic wrap dispensers. It is so much easier to use. You just put the box containing the blade close to what you are wrapping, pull the wrap over the item, and then cut the wrap.
Yes I've used those at restaurants before, so much easier!
Costco đ
I love watching the interaction between Scott and Julia, so funny
She accompanies him to all the geigh clubs and theyâre good friends.
@@Docstantinople I don't care for your input and it's really rude
@@SandieBrecken-ik9uk hey relax buddy, maybe youâll make it through this.
@@Docstantinople I have no idea why your telling me this
@@SandieBrecken-ik9uk thatâs alright. Have a good evening.
If you keep plastic wrap in freezer it won't stick. Who knew?? I love watching you make candy. Much love and prayers. đđ
Whaaat? No way!
@@HerculesCandy yes way. I saw it on a cooking show and tried it. It works. â€
Well, I would like to see is a raspberry dark chocolate truffle centre wrapped in white chocolate then rolled and popping candy on a stick, a little bit smaller but could be possibly one of the most unique twists of flavours.
Ok my hercules candy friends: I do not claim to be the mythical hercules plastic wrap cutter or sir plastic cutter: of plastic for chocolate
kingdom
BUT in my personal experience if you take the container of wrap, pull the plastic wrap over what you want to cover, and TRY YOUR BEST to pull along the edge, I use the underside of my Forearm, you will have a good plastic wrapping time :))
Julia kicks goals and Karen is a lovely soul....â€
I just press the Saran Wrap directly onto the surface of the ganache. Much easier that trying to get it to stick to the bowl, and it prevents the air in the bowl from interacting with the ganache.
Chocolate Cherry Truffle on a stick is GENIUS!! GO TERRY!! đ
Grab real plastic wrap from a kitchen supply place. The huge rolls have a stickier property and actually cling to the edge of the bowls and pans, etc! I recommend grabbing em for home use too !
These look awesome.
The truffles are so good. I loved Scott's reactions. Thanks for another fun vidya, Craig. Time to order something.
Julia and Scott were both very expressive during the taste test haha
What about a white chocolate truffle? Or maybe a white chocolate birthday cake truffle pop? Sounds delicious to me!
Press n seal plastic wrap works wonderfully.
Try using a small cookie dough scoop and the ganache balls will be more consistent.
We donât have the right size.. we should get one!đ
Take the plastic wrap and hold the box over the bowl. As you pull out the plastic wrap, put the end of the wrap that is in your in your pulling hand, over the farthest part of the bowl rim and continue to pull the box and wrap over the bowl. When you have enough wrap on the bowl, stop and then cut the wrap. I hope you understand what I'm trying to explain. I find that if I do plastic wrap the way I tried to explain, it's a lot easier and you don't get the mess of it sticking to itself, etc.
I love Karen she is so funny.đ
Got to Lâ€VE Truffles!! đđâ€
I think mint truffles would be heavenly.
I đ€ dark chocolate. More dark pls. Even though couldnât eat it ((being 54 nearly 55, not eating sugar) + the shipping!
The pleasure I get from watching HC esp when Caren is in the video đ«¶đŒ
God Bless from me in Yorkshire UK đ«đđ«đ«¶đŒ
I whip the truffle mix, then coat them, and it makes them smooth and buttery kinda like Lindt. Yeah, orange would be better with dark, two strong flavours.
Yes to truffles on a stick!! Reminds me a cake pops and who doesn't love those?!
That's what I thought of too!
the old clingwrap from 80/90 was great, but had chemicals in it we dont want to be used in food packaging now.
Interesting đ€
Mmm raspberry!!
To roll chocolate balls...maybe light butter to your hands on the gloves to slow down the sticky. Like the cold hands to corn syrup. Butter can help to slick it off. Maybe a butter dispenser like hand soap,.. pump style, to make easier. There is already milk in it so butter shouldn't be an allergy issue or ghee or coconut oil, maybe as has a lower temp melt point.
Love truffles
Saaaame
Looked so YUMMY .
4:45 The plastic wrap sold at Costco comes with a cutting blade thingy. I hate the Ginsu cutters on the boxes.
I'm so glad I still have the other half of this almond snicker left... đ€€đ€€ I know it's not even close as good as those truffles đ©
I have a box of Saran Wrap thatâs at least 10 years old if not older. Soon as Press & Seal came out, I never went back. Itâs not such a pain to use & it seals a lot better. I remember the frustration of Saran Wrap.
On or off a Stickđ€€YES PLEASE, it sounds delectable !đ
Truffle flavor ideas: Spearmint and dark chocolate (maybe taste like an Andie's mint), Strawberry cream or blueberry cream and white chocolate, Vanilla and white chocolate (could make a neapolitan box)
You have to stretch the plastic wrap so itâs tight - then it will stay in place on the bowl.
There is a product called â press n sealâ, made by Glad, puts regular plastic wrap to shame, lol.
yes to the red velvet truffles and birthday cake truffles plz đ„°đ„°đ„°
I love that you guys posted an updated video making the truffles. I bought all the different choc chunks you sell, got the mold inhibitor from Amazon, but how much of the raspberry, orange, and especially the pnut btr did you guys use for the other truffle flavors???? I'm trying to practice making these for wedding favors for my daughter's wedding in Dec. I need to make sure I can successfully make these now, so I can place an even bigger choc chunk order to make again in November.
When using 1 lb. Of chocolate and 1 cup of heavy cream, use 1 ounce of Lorann Oils oil based flavoring or 1/2 cup of smooth Jif peanut butter if you want to follow our recipe exactly
@@HerculesCandy thank you SO much for replying to my question. Hopefully I can record my attempt at recreating your recipe and successful outcome.
What if you pour the warm ganache into one of those silicone ice cube trays to cool in the fridge? Then when youâre ready to roll em theyâre all equally portioned! There are all sorts of different sized silicon trays nowadays, I imagine it would also set even faster! Just an idea đ
Could you mix crushed brittle in the truffle mix. I think that would taste amazing
You need the larger rolls of Plastic wrap, like what you get at Sam's or Costco.
That would be a nice upgrade, I'll see if corporate will go for it
Great video Everyone!!! Super taste testing. I'm sure a lot of people would LOVE a Coffee Truffle. However, it may be a water base flavor. Coffee Truffles would go over huge. I'd do Chocolate, Peanut Butter, Coffee, and if it were possible Red Velvet (Otherwise, Birthday Cake dipped in White choclate and rainbow sprinkles) Now that would be a box of Truffles! â€â€â€
Make a hazelnut flavour it would be awesome xx
Food shower cap things are way easier.
Normally you out the cling film on the bowl, pull out the amount you want, then tear using the teetg in the box đ but i hate thr stuff. P.S in Britain we call it cling film. But in the USA Seran is the product name right? But like us saying we will hoover insteam of vacuum clean when its a product name.
Ezra needs to only eat Belgium, Swiss or British chocolates. They are all so milky.
I wish I had a vat that dispenses melted chocolate.
Coconut w/ sprinkle of toasted Coconut
I love scot and Julia together, they look like such good friends , great review, Craig is awesome ,you have done so much for your parents company. Hopefully quick Steve can retire before he gets too old to enjoy retirement â€â€â€
Yes, I would love for him to have more beer brewing and guitar playing time!
Do you add powdered peanut butter? How much extract or candy oil do u add? Thanks canât wait to try these
I promise I am going to order some of this delicious family candy.But you have to promise not to tell my Doctor.
That I have been cheating
saran wrap used to be much more effective but when exposed to oven temps it leeched off cancer causing compounds. The new formulation is healthier but sucks ad clinging
Matcha with white chocolate
I'd want a job there primarily as a taste tester to make sure it's up Illinois standards forget it its already up to the planets standards along lofty pursuit
Costco has the best plastic wrap. I hated it to until i got costcos. Now i use it all the time.
Can you use the enrobed to do the truffles?
I think Great Value plastic wrap has the slide-cutter built into the box . . . easy to tear off.
Secret to plastic wrap is stretching it over the object to make it stick :D
#TeamCranberry †more cranberry!
you should start a podcast. talk chocolate and laugh. craig julia scott.
Scott and Julia specialty with love that đ
In 1933 Ralph Wiley discobered in a vial by accedent and at that time The film was polyvinylidene chloride now known by cling film (U.K) saran wrap (USA)
Why did you hand-dip the truffles rather than using the enrober?
The truffles look amazing. đ
They are sticky so they would get stuck on the enrobing belt đ©·
I love orange but hate dark chocolate
Would it be easier to form the balls if the mixture would be poured to a shallow rectacular pan, chilled, cut to cubes, and then hand-formed?
This is the right answer. Cookie scoop is gonna be impossible to get the chocolate out of, and scoop-then-roll is a guaranteed way to nasty up the scoop handle or force it to be a two-man job.
my parents would put their cling wrap in the fridge, it keeps the plastic from clinging to itself
Canât you use a kitchen aid mixer? It would be a lot easier than a hand held mixer đ
I don't see why not đ€
I tried mixing lorann birthday cake flavor into Callebaut W2 white chocolate a few years ago for Valentineâs Day candies and it just made good white chocolate taste like a cheap Palmer ester bunny! Itâs weird because I really enjoy that birthday cake flavor in other things like whipped cream. So sad!
Have the wrap in a dispenser or get a commercial sized box of wrap then pull out what you want then take each side in a hand , pull inward and down. Voila!
I would LOVE to have that GIANT Barrel that dispenses the chocolate in my house!đąđ«đ
*Melted Chocolate included*đđ
P.S. I just love our SUPER STEVE'S very thorough explanation of how to mix the inside Truffle part...đ€đ©·
P.S.S. Where may I get that EXACT Mold Inhibitor?
It's from LorAnn, where we get all of our flavoring oils as well
@HerculesCandy Thank Youuuuuu my Hercules peeps!đ„°đ
Lorann Oils
I enjoyed the Julia Scott podcast
Thank youđ
Can Steve please be my new Grandpa?
Lorann has a red velvet bakery emulsion that their usage guide claims can be used in chocolate.
THE BLADE IS ON THE BOTTOM
Iâm wondering why you donât use a mini ice cream scoop to dish out the truffle centers.
We only had small ones on hand, but perhaps the next time we make them we can get larger ones, because I think that would help too