Any tips for easy "dipping" techniques for truffles?
I just started working with chocolate, specifically truffles. I wondered if anyone had tips to help me out with the chocolate coating part? Is there a way to make the chocolate thinner without messing up the taste or texture, etc.?
I'm sure I've probably overlooked tips about this on your site. If so, I apologize ahead of time!
Thanks so much for the help!!!