291303 Sat Dec 21 16:23:15 -0800 2002 3 27 General Chowhounding Topics 0 1584503 Is it OK to dip a ball of frozen truffle ganache into tempered chocolate, or should whatever is dipped into tempered chocolate be at room temp or just slightly cool? After going though the whole tempering process and getting the chocolate to the final perfect temperature I don't want to mess everything up by dipping something in it that is too cold. On the other hand, the recipe I'm using calls for putting the balls of ganache into the freezer before dipping them (into untempered chocolate). If I want to get fancy and use tempered chocolate should I skip the freezer step? Thanks for any advice. Sat Dec 21 16:23:15 -0800 2002 0 sushimom 1 1584510 I've dipped frozen truffles in tempered chocolate. Just make sure you have them in an air-tight container and don't freeze too far in advance. This will prevent the formation of surface ice crystals. I wouldn't recommend dipping in untempered chocolate unless you are sure you will use them up within a couple of days. The shell rapidly gets grainy and unappetizing. Truffles dipped in tempered chocolate and kept in my freezer have been a source of enjoyment for months after their manufacture. Sat Dec 21 17:48:23 -0800 2002 1584503 0 ironmom 2 1584513 Thanks so much. This is just the information I needed. Sat Dec 21 19:28:04 -0800 2002 1584510 0 sushimom 1 1584541 I agree with Ironmom on all accounts in her post. I would just say that you don't HAVE to freeze your ganache balls, just cold from the fridge should be fine. I like to dip them cold because then they don't get malformed during the dipping (if too soft they will get ridges in them from the dipping fork). Sun Dec 22 12:44:06 -0800 2002 1584503 0 Kenzi