I found that I got the best results when I used good quality ingredients.
Trying to practice with lesser quality chocolate may prove more frustrating
than helpful. The chocolate won't melt the same way, may not temper
properly, and may not give you the type of coating you are looking for.

I have 2 books that I rely on for consistant results in truffle making:
Sweet Seductions by Adrienne Welch (this is out of print, but my local
library has it) and Chocolate by Nick Malgieri. I got that one from the
library, too, because it's a huge book, and the section I'm interested in is
fairly small. My library is *not* known for it's wide selection of books, so
you may have even better luck in finding some books to try recipes from.

Jump in, give it a try. My kids love to eat my less-than-perfect attempts.
;-)

--
Wendy
http://griffinsflight.com/Quilting/quilt1.htm
de-fang email address to reply


"SC" > wrote in message
...
> Yes, I have experience making chocolates, although not so much in truffles
> (more simple candies like fudge, etc.).
>
> I am certainly willing to practice, and since I have a "real" day
job...it's
> not the end of the world if it doesn't go well.
>
> SC
>