
Before dipping, however, I precoated all the truffles by rolling them in chocolate between my hands, to give them a light coat. Fun!

Unfortunately, it turns out that I should have done this twice for the passionfruit truffles--dark chocolate center covered in white chocolate. You can see the dark chocolate beneath the white, and also the precoat was a little thin sometimes and the ganache peeks through the bottom of the truffle. This shortens the shelf life, so sadly I will have to eat all of those right away. It's a tough job, but I'm a trooper and I'll get it done! Lesson: 3 coats of white chocolate if covering dark ganache.

I accidentally used the wrong dark chocolate for the lemon truffles. I was going to use the strong and acidic Valrhona Manjari, but accidentally tempered the more mild El Rey Mijao instead. Not to worry, they're still tasty! Tastier than I thought they would before before I dipped them, in fact.
What was supposed to be Banana Caramel Crunch turned into just plain Banana Caramel. The crunch disappeared overnight, which may be because the ganache didn't set up too well. Possibly because I agitated the ganache too much before letting it cool down. The hot cream/banana mixture did not adequately melt the chocolate, so first I put it over a steam bath, and when it was still lumpy after being heated I whizzed it up with an immersion blender. I should have followed the directions and heated the banana and the cream separately...I think the cream may have curdled and contributed to the problem. So I had a sticky ganache to work with, and I'm worried that it may not be stable enough for a long shelf life. Hopefully the truffles will last a few more days til they arrive in Switzerland. Lesson: Don't heat fruit puree and cream together.

All in all a good effort, and I'm already anticipating trying a new ganache technique with my milk chocolate vanilla truffles! Maybe next week!