pinksugarmama
Posted 25 Nov 2009 , 3:14pm
post #1 of 5
ok I know its a cake forum but I have a chocolate question. I am going to make some marbled almond bark. What kind of chocolate do I buy? Covuture, or just regular bulk chocolate. Also can I use the same chocolate to cover sponge toffee.
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replies
JenniferMI
Posted 25 Nov 2009 , 8:46pm
post #2 of 5
Most chocolates will cover most things.... if you want to mess with tempering, then get covuture, otherwise, candy melts should do the trick just fine.
HTH!
Jen 
pinksugarmama
Posted 25 Nov 2009 , 11:04pm
post #3 of 5
ok Thanks, one more thing. Is tempering hard I know what I am supposed to do I just have never done it and do I use a candy thermometor.
Here you go - this ought to help you tremendously.
Happy tempering! 
http://lmgtfy.com/?q=How+do+I+temper+chocolate%3F
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