Can you answer Edward’s question about Chocolate?:

My girlfriend made her first batch of chocolate truffles today (soooo good!). She coated some with cocoa powder, coconut, and others with powdered sugar.

The powdered sugar ones soaked through the white powdered sugar, like the powdered sugar melted partially or got wet or something

All of the truffles were cooled, they were in the fridge to firm up before they were formed into balls so we know heat wasn’t the problem.

Does anyone know how to coat them and have the powerdered sugar stay it’s regular bright white color?

Thanks!

Chocolate Tips