I bought a mold to make a heart shaped box out of chocolate. I'm looking for any and all suggestions to do this the right way the first time. Does the chocolate need to be tempered? If yes whats the best way to do that? Whats the best chocolate to use. I want it to taste good, so I really want to stay away from those wilton disks.
I don't know how this ended up in the business forum sorry was suppsed to go in the candy making forum.
Well, I made the choco box using Merckens chocolate. No tempering needed. And it was just fine.