I have made chocolate truffles several times now. The taste of them is awesome and always a hit, but presentation gets a little shaky after I dip about 10 or so of the ganache balls into the chocolate to coat them. I make sure that the ganache is firm from the freezer, but without fail, it seems that every time bits of it melt off into my dipping chocolate and by the end, the chocolate is thick, chunky and wont even stick to the last 1/4 of my truffles.
Can anybody help me figure out how to solve this problem? I've tried it on a double boiler and in a fondue pot for melting the chocolate for dipping.
Thanks so much!!!