Samaki

I do reduce the berries - all the way down so that they're more like a paste. And the leakage starts within minutes of the chocolate setting. It really is a puzzle. I'm not sure wax is the answer for me, but thanks for the suggestion. I appreciate it.

Thanks for trying! Maybe I'll try using jam next time and see how that goes.

I'm using 70% chocolate, blended with cream, butter, a bit of sugar syrup, and raspberry puree, reduced until it's very thick. The filling is pretty thick. I used to make it softer, so that I could barely enrobe it, but I made it thicker this time, thinking that was my problem. Surprisingly, it wasn't!

No matter what I try I have a devil of a time keeping my raspberry truffles from oozing out of their shells. My filling is at room temperature, I double, and have even tried triple coating them, but still there are the inevitable bunch that leak. I don't have this trouble with my other flavors, just the raspberry. Help! How do I get them to behave?

I second the Bread baker's Apprentice. I've had really good results from this book.