Which Kind Of Chocolate Are You Using For Molds

Sugar Work By makenice99 Updated 9 Apr 2007 , 7:54pm by JanH

makenice99 Posted 9 Apr 2007 , 7:23pm
post #1 of 3


I just tooking a chocolate seminar and I am hooked on candy making. We used real chocolate not the confection melts from Michaels. But its a little pricey and the tempering is a headache. The tempering machine is $400 so I was just wondering what is everyone using and how much are you selling your lollypops for?

Thanks for the feedback.

2 replies
JanH Posted 9 Apr 2007 , 7:53pm
post #2 of 3
JanH Posted 9 Apr 2007 , 7:54pm
post #3 of 3

This might help:
(Info on confectionary coatings, tips and more.)


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