this bit of unpaid product pacement is in hope that nice people at schraffenberger chocolate will invite me to their factory and teach me how to temper chocolate. c'mon, you'd do the same.

let's take a moment to talk about chocolate, shall we. because chocolate is the main ingredient in the truffle i want a good quality bittersweet chocolate. nothing too bitter and nothing too sweet. i know i can't go wrong if i use one of my favorites. my rule of thumb is to use only chocolate i would savor right from the wrapper.

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