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Conspiracy Chocolate


Welcome to our chocolate truffle workshop! We hope you will enjoy making your own Single Origin chocolate truffles - who needs Godiva when you can make your own!


We recommend using a high quality chocolate for truffles since the better the chocolate - the better the truffle will be! You can use chocolate from different percentages to make them - from white to milk to any level of dark chocolate (for more info on types of chocolate - see here). We recommend a dark chocolate between 60-75% to make delicious truffles. 

For the cream - you can use the traditional dairy cream to make French style truffles but coconut cream is a delicious vegan alternative and makes truffles taste a bit lighter. 

So here we go! To make truffle you will need:

  • A metal bowl to melt your chocolate

  • A small pot or another bow with hot water to create a double-boiler 

  • A whisk or fork to mix

  • Chocolate 

  • Cream or coconut cream 

  • Toppings

  • A bowl to roll your truffles in

  • A tray or plate to put the truffles on


for 8 truffles

  • 56g chocolate

  • 40g cream

  • Toppings (time to get creative! think what would look nice and taste nice, you can also combine flavours and put some both inside and outside)


Step 1: Warm up the cream


Your cream has been pre-measured. Please take the cream packet and place inside a bowl of hot water. Leave there for at least 10 minutes.

Make sure your thermometer is measuring in Celsius, not Fahrenheit. You can change this using the ºC/ºF button


Step 2: Make your ganache


  • Step 1: Take out the cream pack from the water and give it a good shake. Poke the thermometer inside as it cools down

  • Step 2: Open the chocolate pack, and pour roughly half of it into a bowl.

  • Step 3: Once the cream cools down to 53ºC, make a bigger opening in the pack and pour it on the chocolate in the bowl.

  • Step 4: Stir with a spoon or similar until the chocolate begins to dissolve, then add the rest of the chocolate and keep stirring. Once fully dissolved (some imperfection is fine!), put this bowl, covered, in the fridge. This can take 20-40 minutes, until the texture is like clay or playdough. This is forgiving, you can go softer or harder for a texture and roll it lightly or longer accordingly. Anyway we will put the truffles back in the fridge after rolling.

(scroll down for step 3)

Step 3: Roll your truffles

Step 1: Divide it to 8 equal units. No need to be precise, hand-made truffle’s charm comes from their imperfections, making each individual one unique.

Step 2: Roll each piece to a ball, or something similar to a ball. Make sure to use your fingers, not the palm of your hand as it is warm and will melt the ganache, shrinking your truffles.


(scroll down for step 4)


Step 4: Get Creative!

Classic truffles are made of the ganache you’ve just made, then rolled in cacao powder until they’re dry to the touch, then set in the fridge.

You can do this, with our single origin cacao powder that’s in the kit. You can also get creative and play with the other ingredients.

For simplicity, they can be added in 4 different ways:

  1. Mixed in with the ganache. folded in using a spoon, or your hands if it’s fully set. This will add texture as well as flavour.

  2. Ganache formed around it. Like a hazelnut in the middle of the truffle.

  3. Rolled the truffle in it, like a classic truffle only replacing the cacao powder with coconut, sesame, broken hazelnut, or anything else that can cover the surface.

  4. (For the next time you make truffles) Infuse the cream. Before incorporating the cream, add ingredients into the cream and cook on low heat, then strain them out and cool down the infused cream. This will infuse the flavour throughout the truffle without adding any texture.

This is it! We recommend to leave your truffles in the fridge for about 20 minutes to set properly before eating. 

Keep refrigerated for about 2 weeks, although we doubt they will last that long without being eaten!

If you have any questions, please feel free to reach out to us at

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