I am going to attempt to do a chocolate transfer, for my daughters birthday. I was hoping to use a quality chocolate, but I thought I read somewhere that it isnt a good idea. Can you use "good" chocolate for this, or is there a reason to only use the melts?

Thanks
Holly

I've only done it with the melts, and I'm with you, I'd rather use good chocolate, if folks are going to be eating it. Still, I'd be very concerned about tempering and working texture if I were going to start with straight bar choc. Just my 2 cents. Hope someone else can suggest how to take care of those two things. I'd love to be able to use something really great!

all the best,
Bekah

would you also use chocolate for the outline?

Yes, you would use chocolate to do the outline. You can use the Wilton candy melts. I have used those and the Guittard chocolate melts. You do have to be careful like bekahd said. You can add some paramount crystals or crisco to thin out your chocolate. I like doing the chocolate transfers. Here is a link to one that SquirrellyCakes did.

http://www.cakecentral.com/cake-decorating-ftopict-13945-.html
Hope that helps and have fun!

Thanks for giving that link... I have been meaning to post.

Thanks for the link, there is loads of information there. I do have one more question though. How do the Guittard chocolate melts taste compared to the Wilton ones?

Thanks again!
Holly

Thank you! I cant wait to try this, it seems like so much fun!

Holly