I have two questions about chocolate. First, can I make candy clay with real chocolate or do I need to use candy melts? I've used Merckens and Wilton, but I am considering ordering some blocks of belgian chocolate. I will use some of it for melting (Oreo's, truffles, petit fours) and some for baking, but I would love to try some different things. I haven't ever tried "good" chocolate and am anxious to see if I can tell the difference.
I posted this question in another forum, but thought I would try it again here. Has anyone ever used Roland Belgianchocolates? Amazon has them on sale, but they are 11 lb blocks. I want to make sure that this is good chocolate and that I will be able to use it in all the ways I am hoping to.
I have a cake book I believe titled "Chocolate Wedding Cakes" and there is a section on chocolate clay roses where the author uses premium chocolates instead of candy melts.
Of course I'm not at home so I'm not much help am I.
I appreciate your response. I can google it ... see what happens. As for the chocolate, I think I am going to bite the bullet and order it. Their website says that the white stays good for a year and dark chocolate even longer. Surely I can use 22 pounds of chocolate in that time period!