How wonderul to have you here Chef Batali! I have made many chocolate truffles but am stumped when it comes to working with El Rey chocolate, 61% Mijao Dark. Although I love the flavor, I often end up with grainy ganache when I use it. I've tried different recipes, making sure the temp of the cream is good...don't know what's going on. I use 8oz chocolate discos 4 oz heavy cream 2 oz unsalted butter. I bring the cream to a boil, add the butter to melt and pour over the chocolate. Have you worked with El Rey Chocolate...is it just more tempermental? Thanks!