Is it OK to dip a ball of frozen truffle ganache into tempered chocolate, or should whatever is dipped into tempered chocolate be at room temp or just slightly cool? After going though the whole tempering process and getting the chocolate to the final perfect temperature I don't want to mess everything up by dipping something in it that is too cold. On the other hand, the recipe I'm using calls for putting the balls of ganache into the freezer before dipping them (into untempered chocolate). If I want to get fancy and use tempered chocolate should I skip the freezer step? Thanks for any advice.