I was recently looking at a recipe for "Foie Gras Rocher" at chefsteps (http://www.chefsteps.com/activities/foie-gras-rocher), and I noticed that they heat the chocolate to 55C before dipping the ganache in the chocolate.
I was under the impression that you should temper chocolate before dipping. Is this not necessary? Going through the process of tempering the dipping chocolate is one of the more tedious steps of making my own chocolate truffles, and now I am wondering how necessary it is. Also, chocolate at 32C (the point around which the good type V crystals start to melt) is very viscous which also makes getting a thin even shell a little trickier.
I suppose I could just try 55C chocolate, but rather than ruining a batch of truffles, I though I'd see if anyone had any advice.