On Sun, 23 Jan 2005 03:33:06 GMT, "Janet Puistonen"
> wrote:

>
>Debra, I make raspberry-ganache filled chocolates rather than raspberry
>truffles for that very reason. The raspberry ganache is just too soft to use
>otherwise.

The ganache was usable, but I had to freeze it, then get it dipped
quickly.... It wasn't "runny", but close.

Perhaps I need to think about filled chocolates. I've not done that
before, but I wouldn't mind trying it.

What shapes do you use? Any easy ones for a beginner or are they all
the same level of difficulty?

Debra