So, I’m thinking of making some truffles for Christmas gifts this year, but I have not yet been able to figure out the best way to dip the little beasties.
Basically, I run into two problems:
1. If I use toothpicks, you get this big hole where the toothpick was—and it’s right on the top. If you try to heat and smooth it, it still looks funky. Yet you can’t take the toothpick out before it sets, because you can’t apply the necessary pressure to the candy to remove the toothpick. I’ve used two forks, but it gets so much more chocolate dripping everywhere.
2. Setting it on something, however you remove it, even if you feel like you’ve drained really well, makes this big pool platform around it. If you set it on a grid (like a cooling rack) so it can drain, it “grabs” the grid.
Anyone have any magic?
Also, is the baking chocoalte (like the E. Guittard little baking disks) tempered? I’m thinking not, because it’s soft and mattte. So, when I want to seed the chocolate with tempered chocolate, I need to use something like a chocolate bar, correct?