I want to make truffles for my friend, but the problem is I am apprehensive about tempering chocolate. I don't have a candy thermometer and I don't usually require one, so it would be more or less a useless investment. I have read plenty of articles online about how tempering can be done 'easily' without thermometer, but I know I won't get it right in the first try. So, if it fails, I don't want to waste all that chocolate. Is it a good idea to use untempered chocolate for coating the truffles? I read somewhere that adding a tbsp or so of vegetable oil to the chocolate makes for a really thin coating which can be then rolled in cocoa powder or nuts or dessicated coconut to hold it together. Do you think it will work? Also, Nestle Milky Bar has no cocoa butter. Does this mean even if I don't temper, it will hold shape at room temperature after refrigeration?
