Hi,

We are experimenting with various chocolate truffles formulas, while we
have perfected the ganache and the coverture process, we are
experiencing an issue with condensation in the coverture (regardless
the chocolate (brand and cacao %) used for the coverture).

During tempering we have tried various temperature techniques and
tempering methods (manual tempering and machine tempering (we use an
ACMC temperer)) but the condensation in the coverture persist.

In order to promote the coverture setting, we placed the truffles in
the refrigerator, we have to do this since the room temperature is warm
(85º F), however, even in the refrigerator the condensation in the
coverture occurs as well.

Do you know of any stabilizer or method which could be added to prevent
the condensation (sweat) in the coverture?

Thanks in advanced,
Ralph