Troubleshooting candy:
If the ganache is too cold your coating with crack. Let the ganache warm up. You can drizzle coating chocolate (colored or plain) over the cracks or dip the truffle again.
If your truffle has a “foot” you did not tap off excess coating chocolate.
If the coating chocolate is too hot it may melt the ganache and run off the truffle.
If the truffle looks dusty, the room may have been too hot when you dipped the truffles and it took a long time for the coating to set up. If there is a lot of humidity in the air, they will look dusty also.
If the coating chocolate is thick after melting it has gotten too hot during the melting procedure. Add paramount crystals to then it out.
If the coating chocolate looks lumpy, it is either burned or has gotten water in it. It is unusable. The coating may also be old.
You can always call Chocolate Etc. with any questions (208) 672-9516.
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