the feeling is mutual

The chocolate hates me.

The tempering went fairly well, though I won't really know until I unmold the chocolates. The ganaches, however, are being very difficult, clumping in spots, and not piping very smoothly. I'm really sick of this. Fortunately almost all the piping is done. All that remains is to cover the bottoms of the truffles with more tempered chocolate, and then to unmold.