Anatomy of a Chocolate Truffle


Step 6: Coating: Melt Chocolate For Shell

Finely chop another 4 oz (113 g) of chocolate.

Melt in a double-boiler (a pot sitting on top of a pot of hot water).

Stir periodically, until melted and smooth.

Allow the melted chocolate to cool for a minute or two. This will keep the ganache balls from melting.
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I'm going to add a reminder to people here not to let any water get into your melted chocolate or it clumps and is useless.

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