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Thread Starter 

Dear all,

 

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,

 

Vivi