[angrychef]

Has this happened to anyone. You've just coated the truffles with tempered dark choc., they sit for a min. to set , then they get hairline cracks. My truffle filling was chilled, so I'm sure it's the whole cold to warm expansion explanation. I really wanted a softer ganache filling for the truffles(50% choc./50% cream) and that's why I had to work with them cold. Is it the norm not to chill the truffle filling before dipping. or just chill until the ganache just sets?

[panini]

angrychef,
you already know why. How come you're working them so cold? using your hands? anything in your ganache? butter? whats your formula for the filling?
tempered couverture?
jeff

[momoreg]

I have had the same problem. One solution is to fill hollow truffle shells and dip them. This way you can still have a nice soft filling.

In answer to your question, I think it is the norm to chill the ganache before dipping. Ohterwise you'll end up with goop in your chocolate.

[angrychef]

thanks Jeff and Momoreg for quick reply. To answer your questions, Jeff: I let the ganache set-up somewhat(meaning it's sort of pipe-able and scoopable), then scoop out or bag out little balls. I chill, then re-shape to round them with gloved hands. Then I dip in chocolate and let them set. When I dip the truffles, I actually don't dip them into the bowl of tempered choco., I just dab some chocolate on my hands(with gloves) and roll the truffle. It's easier and keeps the goop and temperature fluctuation out of the chocolate. Lastly I dust some good cocoa powder lightly over the truffles. For the truffle filling I used a ganache with 60% chocolate and 40% cream. Bit of Grand Marnier, no butter. Does it make a difference?

[panini]

I'm not sure if the butter will help, I use a little. And I always use the extract instead of straight GM. I have had that happen with soft center truffles and I usually dip twice.Its kind of like the shell thing. We actually place the soft centers on petit four rack, pour chocolate over them from a square pan. Let em set a little and then do as you do with the hands. The shells are fast, but I never really found one that the shell is as thin as I prefer. If you go shells, make sure you have a trigger funnel, actually I have many in the kitchen, I have found many uses for them.
You may try to cool you coating a little more. Sorry, I'm bouncing around

[LotusCakeStudio]

angrychef, I make truffles the same way (not piping the ganache, but using a scooop) and I haven't had a problem with cracking. Actually, currently, the only truffles I make are vegan and since I'm using soy milk (which isn't much thicker than water) rather than heavy cream, I have to use more chocolate than liquid. But when I used to work for this one restaurant that made them regularly, it was 50/50 chocolate and cream and we never had any problems. Then again, it was always done with 2 people and it went very fast. The ganache didn't have as much time to get all goopy and melty on you when 2 pairs of hands are flying around.

I try to stay away from shells as much as possible b/c there's something that creeps me out about those perfectly round spheres. I think it's b/c they're too perfectly round and identical. No personality. The last time I used shells, I purposely dipped them all funky and I thought they looked better.

[m brown]

skim coat the truffles first with chocolate then enrobe and dust (if that is your end product.)

by skim coat i mean when just out of the cooler, with tempered chocolate, give the truffles a thin coating of chocolate. then dip or enrobe as usual. this is the way i was shown at L. Burdick chocolate for soft fillings. it works well.

[angrychef]

I had to double dip them to cover up the cracks. I really like the hand rolling method because they look great. In the end they did come out wonderful, but I will try dipping the truffles less chilled next time.