How to avoid Chocolate Coating from cracking on truffles?
(Minneapolis, MN, USA)
How to avoid Chocolate Coating from cracking on truffles Wilton Candy Melts)?
I have been making truffles with Wilton Candy Melts for about a year and I have not been able to figure out how to get the coating to not crack.
Any thoughts? Should I have the center at room temp?
Yes, some people find that allowing the centers to get room temperature (and even dry out a bit on the outside) helps to avoid chocolate coating from cracking.
Another option is to just double coat the truffles. After the first layer of chocolate sets, dip them again. It's more work, of course, but should solve the problem.