Ok, so I've been making pralines as an amatuer for some time now. I have read countless books and have worked with hundreds of pounds of chocolate thus far. But I still ask my self about precoating truffle centers first. I have had so many problems with chocolates cracking in the past. Infact, today I was precoating chocolate using a dipping fork and my chocolates still cracked! I then decided to put some thinned chocolate in my hands and roll the glorious little balls of chocolate. Infact, I hand rolled each piece twice in the thinned chocolate to be on the safe side. This finally eliminated the cracks. I then dipped my chocolates and decorated and they were fine. I was wondering about other techniques or stories that other chocolatiers have gone through.