Note- I'm new to this forum and you could probably just skip to the last paragraph, My chocolate hobby, prior to this year solely consisted of using me A C Moore chocolate melter to melt out of season (and cheaper) chocolates from an east coast brand. I made icing to engulf cherries in, and them dip them, sometimes using paramount crystals to thin the chocolate. At a halloween party a woman told me about Merkens chocolate, and I promptly ordered 10 lbs. (@ $4/lb. I couldn't say no). Currently I have a supply of 5 lbs. of milk, dark, and white Merkens chocolate. I now know that this chocolate does not require tempering which makes it so desirable. I only have one truffle in my repertoire, a mint chocolate chip truffle, with ganache made of white chocolate(I bought a case of Lindt) and a few other ingredients. I dip the mint chocolate chip truffle in my Merkens because I have Lots of it and like that I can use it in my "chocolate melter". I want better more professional results. Tonight I took some ganache made with just heavy cream and 60% cacao bittersweet chocolate, and attempted to temper 8 oz of that same 60% cacao chocolate. I read about the "seeding" method, and I diced 8 oz. and put 1/3 to the side. I created a double boiler and used a spatula I bought at Walmart with a thermometer in it (which I don't think accurately measured the temperature). After the 2/3 was melted I took it off the heat, and with a temp. of 100 degrees Fahrenheit I stirred in the remaining 1/3 in three batches. It went very smoothly until the last batch, which took a long time to melt and although the temperature matched the book I was following, this melted chocolate was very thick. I had all the truffles skewered with tooth picks, and I dunked them and now I reflect.... What's the best way to temper bittersweet chocolate? I have access to a nice kitchen with granite countertops- And what's the best way to make handsome truffles, with a seamless coat?