There are two schools of thoughts as to the proper method of depositing chocolate truffles onto the baking sheet: A) If you are conservative by nature it's best to gently slide them off the fork with a butterknife, onto the waiting baking sheet. B) If you intend to further decorate the truffle, the second method, (for the show-offs among us) involves dropping the truffle off the fork upside down directly onto the baking sheet.

Quickly manipulate the single strand of chocolate, adhering to the fork, into some glorious shape atop the candy, like the pros do. Either way is acceptable, although the second way requires some practice and an accurate thermometer to get it right. If your chocolate temperature is off by a few degrees, you're likely to find a chocolate highway - not a chocolate strand - adhering to the fork when that critical moment comes.