thanks, I'll give it a try. But I was hoping I could just hand dip in the kettle I'm using rather than transferring chocolate to shallower pan that would allow me to roll. If I could leave the chocolate in the kettle (tempered), then I wouldn't have to worry about chocolate cooling/drying as I go. Also, my centers that I'm dipping are more square than round, so rolling isn't as easy as the usual truffle. I'll keep experimenting with the hand dipping, but open to all suggestions.
BKchocolate |