Who Put the Dip in the Dip Di Dip Di Dip?
White chocolate dips are much easier than when I use dark bittersweet chocolate. Those take a special machine with pinpoint temperature control and a motor to spin the bowl and keep the molten chocolate moving.
With white chocolate I take some big bars of white that are left over from my last dip, chop them coarsely, add in some extra buttons for bulk, microwave 30 seconds, stir, and repeat that until it's smooth.
The decoration I use on the truffle not only tells me what flavoring it is, by using a fork to make stripes over the truffle I prevent getting fingerprints all over the shell when I handle it later.
The decoration scheme I am using is this:
Rum infusion only: White stripes
Rum infusion with lime zest: a pinch of lime zest and white stripes
Rum infusion and lime flavoring: green stripes
Rum infusion, lime flavoring, and lime zest: a pinch of lime zest and green stripes
You can spend lots of money, $18 to 20 apiece for specialized dipping forks.
"A nice box, more decorative, and something besides those paper 2oz souffle cups you use to put them in. It would just look so much nicer."
I thought about it for a while, and talked with other people. Then, my Uncle, Mom's brother, who is a very successful and sharp business type guy asked me the big question:
"What are you selling? Truffles? Or boxes?"
So I just stayed with cheap, disposable, and easy to source.
The last step, besides the dishes of course, is to take the trimmings and vacuum seal them for later use in cookies and stuff like that. The trimmings got named "truffle stuffle" by the family kids.
Then we wait. I've tasted them all and I have my thoughts on it, but I've learned that the opinions of others matter greatly.