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If it's not tempered you may also get a gritty chocolate. You may want to try confectioners coating. It's not as good as true chocolate but it doesn't need to be tempered. When it's mixed with nuts, dried fruits, pretzels etc. It will taste fine. But if you do try the coating try to get a...

A little late but I thought You would find this interesting. I found this on another site. From The Pastry Chef's Companion: QUOTE Bonbon The French word for a variety of small confections, including pralines, fondant-centered chocolates, pastilles, and candied fruits. QUOTE Pralines A...

You may try adding more milk chocolate. Try 2 or 3 oz. more milk choc. When using milk chocolate instead of semi sweet you need to reduce the cream or add more milk choc.

Andy, When I have a large corporate order I need something that will hold a fair amount of chocolate that I can refill. I had an order for 225 (8 oz.) candy bars with logo to do and it took a long time with the small funnel that I have. So I have been looking for something larger. I was...

auto funnels I'm looking for an auto funnel for filling chocolate molds. I know there are confectionary funnels but they can be very expensive. Someone suggested a saucing funnel instead. Does anyone know what the differences are (if any) between the two? Thanks for any help. :smile:

Hello everyone, Just found the site recently and thought I say hello. I love working with chocolate (confections)and I am always looking for new tips and recipes. :smile: