It sounds like to me that you were using the wrong kind of chocolate. A
chocolate for dipping has to be high in cocoa butter (at least 30%). You
usually can't get that kind of chocolate in the grocery store. For instance
Nestle or Ghirardelli chocolate chips probably have less than 17% cocoa
butter. The cocoa butter is what helps the chocolate melt into a smooth
lquid rather than a clumpy one.
Try Callebaut or Vahlrona. Caution..You get used to these chocolates, you
won't want to use your chocolte chips. These chocolates usually have a much
more intense chocolate taste as they have a much higher percentage of cocoa
solids than most. The other problem is you have to order them in 1
kilogram, 2.5 kilogram, and 5 kilogram bars. gets expensive.


"frood" > wrote in message
.com...
> 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
> de-fang email address to reply
>
>
>
>