You can use any kind of chocolate/wafers/melts - - it's all basically the same. If you're familiar with real chocolate and real white chocolate, you may need to adjust the amount of syrup to get the stiffness you want, and watch your temperature. I also use chips; that way, I can do the raspberry chocolate and the cinnamon chocolate and peanut butter and butterscotch, etc.
post #61 of 63
11/17/11 at 8:59am