So I came across some candy molds and I'm really interested using chocolate. What kind of chocolate do i use for tempering? Is it just the bittersweet (for example) baking bars like Ghirardelli? Or should i just use the candy melts? If so which brand is the best? I want to taste as good as it looks
Thanks for your time!!!
You can use whatever kind you'd like. If you use real chocolate, be sure to temper it. If you use chocolate coatings, it does not have to be tempered. You may need to add a bit of vegetable oil to chocolate coatings as it can be very thick. I would not use baking bars. they do not contain sugar and are too bitter. You will want to use milk chocolate, dark chocolate or white chocolate. Ghirardelli makes a really good 2.5 lb candy dipping block that is excellent. You won't need to temper it or add oil.