Tempering, ganache, truffles — and this site
That’s usually fat bloom from chocolate that wasn’t in temper, or sugar bloom from moisture. Re-melt and temper it properly, and store finished chocolate cool and dry. See how to temper chocolate.
Dark: melt to about 50–55°C, cool to 27–28°C, rework at 31–32°C. Milk and white run a few degrees lower. Follow your chocolate maker’s figures where given.
Often yes: whisk in a little warm cream or use an immersion blender to re-emulsify. See the ganache guide.
A firm ganache of about 2:1 chocolate to cream (by weight) is a common starting point for rolled truffles. See making truffles.
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