Dipped ginger-infused truffles cracking or streaking
Posted in: Tech Help, Tips, Tricks, & Techniques
As Mark stated, your centers should not be cold; they should be at ambient/room temperature when dipped. Also, you may try rolling the centers first in untempered chocolate, as that first coat will not contract--and possibly crack--around the center. Once that first coat is set, you can dip the centers in your tempered chocolate.