AHi there! I've been making truffles and I still cannot figure out the best fool proof way to infuse flavor into my dark chocolate ganache. I've left cream sit with fruits, extracts, spices, etc., for hours and yet my chocolate still overpowers. Could it be the brand of chocolate? Thanks!!!

Try infusing (with an oil base) the chocolate.

To infuse your cream with herbs or spices or other ingredients, try bringing it to a boil then strain. This may help to give you a stronger flavor.