Melting dark chocolate (for Truffles)
I'm just trying to make some truffles (well, I already made one batch), and I was wondering what are member's advice on the best way to melt the chocolate?
As it stands now, I'm just using a white mixing bowl, with the chopped up chocolate inside, and immersing maybe an inch of that in a boilng vat of water and mixing it.
However, I read somewhere that water and steam are very bad, and can spoil the texture. How should I avoid the steam from the boiling water blowing in? (Exactly how sensitive is the chocolate to steam?)
Also, is there anything else I should be beware of? From what I've read, melting chocolate is apparently very difficult to get right...(my attempts so far haven't been *bad*, per se, but maybe I can't tell).
As a sidenote: any opinions/advice on what brand of dutch cocoa to use? I've tried Valhoran before, and I'm now using Droste. Should it make any difference?