I'm using a tempering machine where the chocolate flows.
Thanks to everyone for the replies. I think perhaps one of my problems was going to slow, trying for perfection (???) -- and certainly the quick dip suggested earlier is a help. I still tend to bring up too much chocolate with the truffle, but I'm afraid the chocolate will go out of temper if I bring up the temperature to thin it down a bit.
I will continue to experiment, and as always, your suggestions are MOST helpful and I will be grateful for any.
BKchocolate |