Thanks for the suggestions, Greg. I don't have any fancy
apparatus to keep the chocolate a consistent temperature
while I'm doing the dipping, but I start out with it as warm
as I dare make it, around 120 degrees F.

And your suggestion to not let the centers get so cold is
valid, too. The only issue there is that I've been adding
more and more cream to the centers to make them softer
in the end product, so if they aren't really hardcore cold,
they tend to start bleeding into the dipping chocolate.

Playing around, I've come up with some orange truffles
that I'm really happy with. I will post a recipe for them
after I make them a couple more times.

Again, thank you for the comments.

Michael