I made the ganache and the dipping chocolate today for Kahula truffles, then ran out of time/energy/patience to roll & coat them. I know the ganache will be OK in the fridge overnight, actually better for it. My question is about the coating. The recipe says to keep at room temp. while the ganache chills, then re-melt in the double boiler (it was melted once already when I did the ganache, you remove 1/2 the melted chocolate for the coating). It's equal parts 72% Valhrona and Abuelita Mexican chocolate. I think it'll be ok, covered with plastic on the kitchen counter overnight. My kitchen stays quite cool when I'm not cooking in it? Anyone concur or disagree and think it should be refrigerated? Thanks !
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