D: WOW THESE WERE HARD. The main trouble was the ganache centers (I made them raspberry) were not... cooperative at the dunking stage. Problem was, the chocolate was so, well, hot that the ganache's spherical integrity was *immediately* compromised when it contacted the melted chocolate. Eventually, I just took spoonfulls of chocolate and dumped them on top of the ganache balls. it worked, although they are the spherical balls of presentation loveliness they are in the baker banter's blog. :-( any tips for next time? Katherine, try chilling the balls of ganache before dipping in the melted chocolate. That should do the trick. Hope they were delivious, if not quite as lovely as you'd hoped... PJH

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