What Type Of Chocolate To Use For Chocolate Molds?

Sugar Work By hollyheartscuppycakes Updated 17 Dec 2010 , 10:26pm by adonisthegreek1

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hollyheartscuppycakes Posted 17 Dec 2010 , 10:02pm
post #1 of 2

So I came across some candy molds and I'm really interested using chocolate. What kind of chocolate do i use for tempering? Is it just the bittersweet (for example) baking bars like Ghirardelli? Or should i just use the candy melts? If so which brand is the best? I want to taste as good as it looks icon_biggrin.gif

Thanks for your time!!! thumbs_up.gif

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adonisthegreek1 Posted 17 Dec 2010 , 10:26pm
post #2 of 2

You can use whatever kind you'd like. If you use real chocolate, be sure to temper it. If you use chocolate coatings, it does not have to be tempered. You may need to add a bit of vegetable oil to chocolate coatings as it can be very thick. I would not use baking bars. they do not contain sugar and are too bitter. You will want to use milk chocolate, dark chocolate or white chocolate. Ghirardelli makes a really good 2.5 lb candy dipping block that is excellent. You won't need to temper it or add oil.

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