Before melting milk chocolate, become familiar with the Tips for Melting Chocolate chapter.
Put milk chocolate chips or milk chocolate pieces into a bowl — microwavable or oven-proof, depending on your melting method. The bowl should be large enough to stir the milk chocolate during the melting process. And also large enough to accomodate the activity of dipping the candy centers without spilling over.
The milk chocolate needs to be melted enough so truffles can be dipped.
How much the milk chocolate is melted — how thin or thick the chocolate is — affects how thick the covering will be when the candy is dipped.
My preference is a thick melt for a thick chocolate covering. Conversely, the thinner the melt, the thinner the coating tends to be.
For the thickest coating, stop or pause the melting process when only a few tiny chocolate particles remain unmelted. Stir the milk chocolate to melt those last particles. Then proceed with dipping.
