Truffle Dipping Tools

Written by ann craney
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Truffle Dipping Tools
You can make truffles in many different shapes. (Chocolate sweets. A truffle image by mashe from

The most complicated part of making truffles is coating them, which entails precisely tempering the couverture. Couverture is chocolate that has at least 31 per cent cocoa butter. If you become skilled at tempering, you can purchase tools to help you dip the chocolates. These tools are either long, two-pronged forks, or a utensil that has a spiral tip in which the truffle nestles. You can make other truffles in chocolate moulds.


The fork lifts the truffle out of the dipping couverture. The slender prongs do not pierce the truffle but only slide under it. The fork allows excess couverture to drip off, which leaves a clean truffle that does not have a build-up of chocolate on the bottom, called a foot. The chocolate then slides off the fork onto the waiting tray.

Spiral Tool

The spiral tool lifts the truffle out of the dipping couverture as well. The spiral metal prong is slender and allows the excess to drip off. The truffle then flips out onto the tray, leaving a spiral swirl on top of the chocolate.


You can use a variety of chocolate moulds. You use a mould by first coating the mould shapes with couverture, then filling them and finishing with another layer of couverture. After they set, you turn the mould over and the chocolates fall out.

Your Hands

Using your hands can be the easiest way to dip truffles, especially if you have not learnt how to temper couverture well. This process requires three people. The first person hands the rolled ganache truffles to the second person, who has immersed her hands in the melted chocolate so that they have a thick coating of couverture on them. The second person rolls the truffles between her hands, and then drops them in a tray with cocoa powder, roasted coconut or another coating. The third person rolls the chocolate balls in the coating and then puts the finished chocolates aside. This way works best if you have not tempered chocolate properly, because you do not need a perfect finish on the chocolate coating. However, your hands must be clean and dry and your nails should be trim and clean. If you want to use gloves for this, don't use gloves that have a powder on them, as this will contaminate the chocolate. Bare hands work best.

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