So, my plan was to pipe Toblerone ganache into truffle shells, and dip them into perfectly tempered semi-sweet Belgian chocolate. I was envisioning something like a Lindt chocolate. After all, I had done this successfully before under the guidance of Hobby Victim and I was confident I could produce something worth keeping.

Do you have any idea how annoying it is to pipe ganache?  Seriously? It sucks. It starts out simply enough. Take some truffle shells and dipping tools.

Wrangle the ganache into a piping bag like a champion.

Plan to snip a tiny corner off, and overdo it.  “Pipe” ganache into the shells.

And by pipe I mean try to at least get some of the god damn stuff into the shell. At one point the chocolate shot out of the bag and got *everywhere*.  On the 3rd tray I got fed up and stopped.

Now, dipping the first one looks so neat and contained. A perfect little truffle waiting to be enrobed in Belgian chocolate.

However, all good things come to an end and after you’ve filled about half the tray, dripping chocolate starts to get everywhere. But after enough of them are dipped, a sense of pride starts to build. Smile at what you have wrought.

After all, the tiny imperfections are the charm of homemade chocolates! They tasted pretty good, but the fillings hardened the next day, so I’m going to put some more experimentation into how to get a Lindt-like centre. Need a little more time at the drawing board for these but overall a success.

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