AHi everybody :D! I was thinking of trying to make some chocolate decorations and just wanted to know what kind of chocolate is best for this- I don't really want to waste time and money on finding the right chocolate, that's why I'm asking you guys. Also I know some people use heavy whipping cream in their buttercream but for us in the UK is double cream sufficient enough? Thanks :)

AWhat chocolate to use depends on what kind of decorations you're doing. For decorations that you want to be hardened, like transfers made on parchment paper, I use Guittard semi sweet a'peels. They do not need to be tempered in order to have them set up. Otherwise, you will need to temper your chocolate in order to get it to set up shiny and hard. Look for "candy coating" or "compound chocolate," and it will not need to be tempered.

Double cream is the same as whipping cream in the US.

AThanks for the reply :D