It was my 1st time making chocolate truffles and I used Ghirardelli wafers on my mold. The filling was with "dulche de leche". It came out from the fridge fantastic. The filling was smooth, just perfect but passing a couple of minutes the chocolate started to get soft and soft until just blended everything.
I am planing to do some molded truffles to my son's birthday, what chocolate do you guys recommend?
Thanks ind advance,