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thanks to all who responded, spent the weekend "tempering" working with chocolate was a relatively new experience for me, I work and design primarily in sugar, due to the fact I live in a rural area, finding a professional chocolatier to mentor me is impossible . getting the seed was perhaps the...

hi first time here, re chocolate, just rec a batch of pupiers` chocolate de coverture, perhaps its just me, however I am having a hard time finding a recipe for moulding and sculpting, I need to have it pliable to produce flowers , leaves etc......any ideas?