Pour the ganache into the parchment lined baking pan. Spread the ganache evenly with an offset spatula. If you do not have one, try sliding the pan gently back and forth along a counter top until even. Let the ganache set at room temperature for an hour and then cover with plastic wrap and refrigerate until firm (about 1 to 2 hours).
Go onto step 5 or 6 depending on whether or not you plan to dip the ganache.
If you plan to just roll them into truffles go to step 5.
If you plan to dip them then go to step 6 for tempering chocolate.