I was wondering what type of chocolate do you all use. The pastry kitchen I worked in in OZ used cadbury compound chocolate. Good tasting and very user friendly as no tempering. I know how to temper but can't be bothered to just pipe small decorations and roll truffles. I have been looking for compound chocolate but not much luck. I have the ghiradelli (spelling??) candy chocolate but I am not impressed with the taste. It gives the greasy feeling on the roof of the mouth. What I want is that melt in you mouth taste.
Any suggestions would be great. Thanks
I use either Merckens candy coating or Make N Mold. AC Moore carries Make N Mold.