Melt the larger quantity of chocolate in a microwave on full power for 20-30 second intervals, stirring often.
Using a probe thermometer, heat the chocolate to 122-130 grades F (50-54 grades C).
Stir with a spatula and begin adding the un-melted chocolate, several pieces at a time, not adding more until the pieces are completely melted.
Continue this process of adding the un-melted chocolate and stirring continually until the temperature of the chocolate reaches 84-86 grades F (28-30 grades C).
You may need more or less of the un-melted chocolate to achieve this temperature.
Once the temperature is reached, the chocolate must be used immediately.
In a separate clean bowl, take 4-5 rolled truffles and a gently roll in a small handful of the tempered chocolate.
Place the coated truffles onto a parchment lined baking tray and sprinkle with desired garnish before the chocolate sets.
Stir with a spatula and begin adding the un-melted chocolate, several pieces at a time, not adding more until the pieces are completely melted.
Continue this process of adding the un-melted chocolate and stirring continually until the temperature of the chocolate reaches 84-86 grades F (28-30 grades C).
You may need more or less of the un-melted chocolate to achieve this temperature.
Once the temperature is reached, the chocolate must be used immediately.
In a separate clean bowl, take 4-5 rolled truffles and a gently roll in a small handful of the tempered chocolate.
Place the coated truffles onto a parchment lined baking tray and sprinkle with desired garnish before the chocolate sets.
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