Is it necessary to use the chocolate wafers (I'm assuming this means candy melts) when doing the outlining? Are they made especially tempered so that they harden differently than just chocolate chips?
Would chocolate chips work?
Thanks!

I could be wrong here but I'm thinking that the chocolate melts dry faster than the chocolate chips would. I did chocolate tranfers recently and the chocolate wafers set up very quickly.

I do alot of choc. transfers and I don't know if other choc. will work but chocolate melts that I use from wilton works best for me

My problem with choc. melts is that the choc cools in the bag and I don't get all of my transfer done before it gets hard in the tip. Am I doing something wrong?

frostie,
if you use a coupler with your pastry bag, just detach the decorating tip and zap in the microwave for a few seconds to remelt your chocolate.