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Submitted by: Miranda

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I have had this problem when making truffles. If your centers are too cold, the chocolate solidifies too quickly and then draws up around the center, causing either a crack or sometimes fine little threads of filling to come out the sides (almost like play doh being run through that little plastic press we used to use as children to either make spaghetti or hair, boy, that really takes me back!) If you are using couveture chocolate, (made for professional dipping, like Calebaut, for instance, this is what I use) I would not refrigerate the chocolates after dipping. Refrigeration can not only cause the cracking, but also condensation that can make ugly little spots on your finished product. Also, maybe warm up your room a couple of degrees, right around 70 works okay for me. You want the chocolate to enrobe the center and then set up. Hope this can be a little help for you.

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