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Just made two test batches of new truffles recipes, just dipped them and the shells are already cracking????? This has never happened before, any idea's? Maybe the centres are cold? It's snowing here? so it's a little cooler then normal. but it only happened on some of them and not all.

I'm baffled. So any suggestions or idea's would be great.

Thanks in advance

Tags: cracked, enrobed, shells, truffles

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Cold soft centers are the most common culprit.
they felt a bit cold, oh well if was only a small test batch at least. thanks for the reply Kerry.
Also uneven thickness of the shell contributes to this cracking...and the difference between the outer and inner filling too..
You can always just coat them a second time and they should be fine


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