I thought I've seen a thread called "How do you make your truffles" (or something similar), but I could not find it.
I am very new to bonbon and truffle making (got yet to get started), but during a class I took at ICE in NYC, we were told that although their recipes called for corn syrup, we could make the ganaches without it.
Do you use corn syrup? Why (or why not)? I would like a better understanding on this ingredient.