Is compound chocolate the best kind for 'chocolate molding' ?!


Question: Does anyone have any tips for this activity/process?


Answers: Does anyone have any tips for this activity/process?

Compound chocolate is better for molding. Although it has an absence of cocoa butter, it is far more workable and does not require tempering.

are you going to like pour it into candy molds?....
I haven't had much expierence doing this, but you could alwasy try using Candy Melts...you should be able to find them at a local cake/candy supply store...i know Wilton sells candy melts, but my local cake supply store sells a diff kind that are of higher quality...
sorry if this wasn't any help...





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