There’s no chocolate in the filling of these simple, goaty candies, so you’ll need to freeze the little cheese balls first to make sure they hold their shape without the melted chocolate’s adhesive properties.
Stir the fresh chèvre, sugar, vanilla, and salt in a large bowl until creamy.
Use a rounded teaspoon or a very small ice cream scoop to make about 24 balls. Place these on a sheet tray and set them in the freezer for 2 hours.
Meanwhile, temper the chocolate. Line a large baking sheet with wax paper. Dip the frozen balls one by one into the tempered chocolate, setting them on the prepared baking sheet. Once done, store the baking sheet in the refrigerator for at least 2 hours to let the cheese inside thaw completely. After that, you can take the balls off the baking sheet and store them between sheets of wax paper in a sealable plastic container. They should last about a week — although I promise they won’t. For the best taste, let them sit out on the counter for 15-20 minutes to come closer to room temperature before eating. (As if anyone other than Job has such patience.)