The truffle mode, is really great. However, for normal size truffles, this mold is to big. I would get the next size down. I orginally bought this for regular size truffles, but ended up having to go back to using a 100th scoop. What, I do with this size, is make a larger truffle for a dessert at the restaurant. I use this mold 3-4 times a week, making chocolate truffles with caramel and almonds in the center. For this particluar dessert, I use Hersey’s semi sweet: This chocolate does not hold well at room temperature for long periods of time. Thus, I first freeze the truffles, then pop them out the next day and keep stored in the cooler at 40 F. the recipe that I use is 4 cups of chips, 1.5 cups of heavy cream and 2 oz of butter. this seems to fit the 64 holes with little left over. The product also gives a really good shine, considering that I do not temper the chocolate. Just heat the heavy cream in the microwave and pour into a stainless steel bowl over a pot of water on my induction cooker. Once the chocolate, butter and cream is wisked smooth. I turn off the cooker, the residual heat of the water, keeps the chocolate a good consistency while I fill the molds.