Every December my friend makes truffles (and I assist). These are made as a home project and given to friends and family. When we discussed this year’s flavors, I think I may have convinced him to try making fleur del sel truffles. I do wonder about a few things, however. If one is making chocolates containing fleur de sel, one wants the fleur de sel to be crunchy when bitten. Does fleur del sel melt after a certain period of time in a somewhat wet environment, such as when it is embedded in ganache? My friend’s ganache tends to be somewhat softer than how some people might make theirs, due to a larger amount of cream. Would the crunchiness of fleur de sel be maintained for a couple of weeks, or would it melt? Would he need to adjust his usual recipe and create a "drier" ganache for these particular truffles? Also, how much fleur de sel should be used per, say, 1 pound of ganache? Does fleur de sel go better with milk chocolate or dark chocolate? (I'm thinking dark chocolate, but that's just conjecture.) Any advice is greatly appreciated.