#truffles

Master the art of tempering chocolate for professional truffles. Steps: 1. Melt 70% dark chocolate to 115°F using double boiler. 2. Cool to 81°F by seeding with solid chocolate. 3. Reheat to working temperature 89°F. 4. Test temper on marble slab (should set firm and glossy). 5. Dip ganache centers using dipping fork. 6. Finish with cocoa powder, nuts, or gold leaf. Use infrared thermometer for accuracy. Explain Type V crystal formation.