Hey everyone, I need to make 250 truffles for this next weekend and they keep cracking! I'm using a mold and pre-tempered ready to use coating chocolate. I fill the mold, flip it over, let it drip, flip it back, let set. then fill with warm/room temp ganache, let that set a few min, then coat the bottoms. Tried popping in the freezer for a few minutes and tried leaving them at room temp and both result in cracking around the side of the truffle. I thought having everything at the same temp would solve the problem but it didn't. I'm using these molds http://www.confectioneryhouse.com/medium-round-with-scroll-design-candy-molds and it always cracks along the edge. I wonder if I just need to coat the insides twice? I've also thought about as soon as the bottom sets poking a hole in it with a needle so that any expansion gets pushed through the hole instead of cracking the chocolate? Thanks for any advice! I'm not getting much help trying to find answers on the rest of the internet so here's hoping my fellow cc'ers have the answer like usual!
Sounds like the chocolate is dripping back down into the mold after you flip and pour. Because the chocolate sides don't extend all the way to what will become the bottom of the truffle, it doesn't seal properly when you coat the bottom.
Try to leave the mold upside down a little bit longer after the flip. Refrigerating for just a few seconds could make the difference. Of course, you don't want the excess to set up, otherwise it will be impossible to trim it off neatly.
Hope this helps!