Hi, I'm new here. I did read the FAQ, but I didn't see any post etiquette
sections, so please forgive me if I mis-step.

I just got a Revolation I chocolate tempering machine for Christmas. I made
ganache, using a recipe I have used many times before with great success. I
tempered the chocolate for dipping, following the instructions that came
with the machine. The machine said it was done, but it was still very thick.
While dipping the centers, they became covered with a very thick layer of
chocolate, more than I am used to. Also, I had lots of problems with the
ganache centers sticking to the dipping tools, then having a bald spot when
released onto the cooling rack. I applied some tempered chocolate to these
areas. Is this just a matter of practice? Or am I doing something
fundamentally wrong?

Before I got the machine, I made some truffles that had both dark chocolate
and white chocolate ganache centers. the centers were made individually,
then pressed together, gently rolled in the palm, chilled then dipped. I had
major problems with the white chocolate melting while being assembled with
the dark centers, and again while being dipped. I used white chocolate from
a supplier I have had excellent dealings with before, so I am fairly
confident it was of high quality. Any suggestions as to what went wrong with
those? Is this common in using white chocolate?

The final result was delicious, however somewhat misshapen. I would like to
try again, but I need to figure out how to avoid this problem.

--
Wendy
http://griffinsflight.com/Quilting/quilt1.htm
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