Aria

How do I stop that from happening, I mean the coating cooling too quickly? Thanks!

Hello everyone, I'm getting quite frustrated!! When I'm making dark truffles ( dark ganache enrobed in dark chocolate - Lindt couverture ), even though the ganache is room temperature, the coating gets cracks. Why is this? It doesn't happen to the milk chocolate! I then have to re - enrobe and that batch is bigger than the rest. Please help!

Once again, thank you so much!! I feel I'm taking a lot and not giving in return. Anyway, Wendy, I'm intrigued as to how you use an immersion blender to temper, I can't imagine that. Also, Wendy, do you stick ( ha! ) the blender right into the chocolate that's melting over the double boiler or do you do it while it's been removed from the heat source? Finally, I don't temper the chocolate for the ganache!

Thank you so much for all your responses!

I use Lindt white couverture. Thanks a lot!

The holidays are fast approaching and I'm experimenting with a white chocolate and cranberry ganache enrobed in tempered white chocolate. Could someone help me with the following: - When I melt the white chocolate with the hot cream, everything turns into a mild yellowy glop! Once the ganache sets, it's not bad but not great tasting. - While melting my white chocolate for tempering ( for the coating ), all the pieces don't melt and that makes everything a mess when I transfer some of it on a marble slab for agitation! I really want this to work because when topped with some course red sugar the look is devine! Once again, the finished product tastes alright. Thank you so very much!

Thanks everyone for your responses! One last possibility, if this same ganache recipe has served you well in the past, is that the coating was too thin. Perhaps you dragged the bottom a little too enthusiastically? Well I think that's it. I may have dragged it because the ganache was definitely room temperature. Regarding the chocolate I use, it's Lindt couverture. Does anyone else use this? Finally...

A big hello to all from Toronto! I have a question that I hope someone can help me with... I finally figured out how to temper and only recently have stopped rejecting truffles because of cracks in the coating (yeah! ). However, only recently when I made a batch of truffles and enrobed them in properly tempered couverture, there were cracks in the coating at the bottom when I lifted the truffle from the parchment paper. Any comments/suggestion will be greatly appreciated.