ok I know its a cake forum but I have a chocolate question. I am going to make some marbled almond bark. What kind of chocolate do I buy? Covuture, or just regular bulk chocolate. Also can I use the same chocolate to cover sponge toffee.
Most chocolates will cover most things.... if you want to mess with tempering, then get covuture, otherwise, candy melts should do the trick just fine.
ok Thanks, one more thing. Is tempering hard I know what I am supposed to do I just have never done it and do I use a candy thermometor.