Sandy chocolate truffles 1037

Thanks for the comments on my problem with gritty truffles, Alex. I made some mint truffles for the daughter over the week- end and didn't use any sugar in them and it still ended up "looking" gritty. I say they looked gritty because the truffle mbutt, as it cooled, had that slightly separated and not totally smooth look. I can't feel the grit on my palate, but I buttume that others can.

I need to get a food processor so that I can finely chop the chocolate. Right now I've got huge chunks off a 10 pound bar that I'm having to melt. They can be stubborn. I think my chocolate might be degrading during the prolonged melting process.

I was looking at Fran Bigelow's PURE CHOCOLATE cookbook this weekend and I note that she doesn't even want you to refrigerate the truffle mixture, just cover it and let it set out overnight at room temperature. My truffle mixture would never be solid enough to ball up and dip using her method. I like the centers nice and soft.

Oh! I copied off the list of "cheap" chocolates you recom- mended. At least half of them looked familiar from Choco- sphere. Is there another major source that you're getting chocolate from?

Thanks again, Michael