I've been making chocolate truffles recently, and I'm pretty pleased with the result, with one exception.
I make a ganache (different mixtures of cream, butter, chocolate and flavourings) and form into balls. I chill them, and dip in tempered chocolate, and letting is set at room temperature. (I'm tempering the chocolate in a sous-vide water bath at ~33°C, according to Jeff Potter's 'Cooking for Geeks')
The chocolate has great snap, and a good shine, but the chocolate shrinks while it sets, which often causes the coat to crack or a small puncture appears through which the ganache seeps out.
I understand the physics behind it (chocolate shrinks as it sets), but I'm wondering what to do about it. Surely I can't be the first person to have this problem.