I've been having fun making truffles again. The centers are nice, creamy and rich but I'm having some problems with my finished product. Maybe some of the other pastry chefs here can give me some advice. The recipes I'm using for the truffle centers are very soft at room temp (68?F) so I must chill them before I can dip into tempered chocolate. I let them warm until they are just below room temp and still firm enough to dip. After dipping they set up nicely--I can still temper chocolate after all these years! But within 10 minutes of cooling the outer shell cracks! Any suggestions? Thanks a million, folks!