I was reading over the amazing sounding "Foie Gras Rocher" recipe here on ChefSteps, and I was surprised by the recommended way to dip the ganache in the chocolate. The chocolate is heated to 55C which will melt all of the crystals. When it hardens, I would have expected it to bloom.
When I make simple truffles (ganache dipped in a chocolate shell), I always try to temper the chocolate which is one of the more time consuming stages. Also, tempered chocolate is not heated above 32C which means the chocolate is very viscous and this makes getting a thin and even shell difficult.
Have I been doing this for nothing? Will I get decent results if I dip my truffles in 55C chocolate?
