Keep the chocolate over a waterbath, that'll keep your chocolate warm but keep another pot of boiling water going incase the baine marie cools. Just do a quick exchange of pots and your back up and running. And don't play around with the rolling too too much, the chocolate will adhere to the truffle and take on it's shape. A little neat baking tip I got in class when dipping, repeatedly dip the truffle with a quick motion. This will release the excess chocolate and don't create much of that chocolate toe when you place it on a sheet or rack. |