I'm a newbie truffle maker - what are people's favorite chocolate brands to use for truffles? I'm in the San Francisco Bay Area, so I am inclined to use Scharffen Berger or Guittard chocolate, but Valrhona is always highly lauded. Thoughts?
Also, I've seen recipes on this board for the ganache that use egg - I am inclined to use straight up cream and chocolate plus flavoring, like liquor or vanilla. What is the justification for the egg?