Coating Truffles in Tempered Chocolate

One of the Distinguishing characteristics of a high-quality truffle is a thin outer coating of tempered couverture. Two coats of chocolate should always be applied, a precoat and a final coat. As the outer shell of tempered chocolate coating hardens, it contracts and tightens around the ganache center, sometimes developing small cracks that allow the ganache or sugar within to seep out of the shell. Precoating truffles can prevent this from happening; it also makes the centers easier to handle and prolongs the shelf life of the final product.