Finishing Truffles

When you are ready to finish the chocolates bring them to room temperature.  At this point there are many choices for finishing. You can roll it in cocoa, bits of candy, nuts, powdered sugar or dip it in tempered chocolate.  When you are ready to roll a truffle in candies, nuts, etc, warm it a little first by rolling it in the palm of your hand.  This allows the tiny bits to stick to the truffle.


Dipping Truffles

Place a truffle on a dipping fork (or you can use your fingers), dip it into the tempered chocolate, turning it to get an even coating.  Lift the truffle out and let the excess drip off. Place it on a surface covered with wax paper.  As you dip, watch the thermometer and adjust the heat as necessary to maintain the proper chocolate temperature.  If the chocolate cools too much the coating will be lumpy, if too hot the cocoa butter will separate and cause streaks, called blooming.  Neither is bad, it just reduces the beauty of the finished product and will not have a crisp outer shell.  Let the truffles harden and then place them in a resealable bag.