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I have been making truffles for quite some time, but have never been happy with the hard shells. What I'm looking for is a soft truffle that just melts in your mouth. So I have been experimenting with different types of Ganache that I let harden over 1- 2 days at about 68 degrees F. Then I cut them on the guitar and just roll them in high quality cacao powder.
The truffles look and taste grea…
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