Greetings chocoholics!
I'm having trouble dipping truffle centres in white chocolate, and I'm hoping someone can help out...
I'm dipping by hand, small batches, and using Valrhona Ivoire. Heating with a double boiler, following Valrhona's suggested temperature curve, and seeding with chips of the Ivoire.
Also - and this may be significant I'm adding a very small amount of lemon zest to the chocolate.
The problem I have is that the melted Ivoire isn't quite fluid enough, and seems to become less fluid after I start dipping. On its way down to 79/80F it seems to have a good consistency, but less so once it has reached the lower temperature and is then heated to working temperature.
I expecially want a fairly fluid chocolate here as the centres that I'm dipping have to come more or less straight out of the freezer (they're quite creamy, and too soft at room temperature to dip), and I want them to spend as little time as possible in the chocolate... and the thicker consistency (compared to the dark chocolate I'm working with) is making this difficult.
Can I thin the chocolate slightly with cocoa butter perhaps? Or am I maybe not being quite careful enough with temperature?
updated by @paul-ireson: 05/09/15 23:24:40