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?
post #1 of 8
2/16/02 at 2:24pm