|By Serwaa (Serwaa) on Thursday, October 21, 2004 - 03:32 pm: Edit|
Hi, I am adding chocolate favors to my bridal business and I have some questions regarding the type of chocolate I need to use to make chocolate candy using molds. The molds that I am using 2.5 in oval, 1/4 thick and have cavities ( 2 I think) Which type of couverture, chocolate manufactuer is best to address the molds. Also, when trying to create my own blend - am I using flavoring or different types of chocolates to create a different taste.
Any information, books, etc., would be greatly appreciated.
|By Chefspike (Chefspike) on Thursday, October 21, 2004 - 08:31 pm: Edit|
Swiss Chalet, Santa Fe, Cal.
info should have the 800 number.
this is for the choc., you will love it!!!!
they will also have an avenue for you for what ever molds you may need.
ask for Hans.
|By Serwaa (Serwaa) on Thursday, October 21, 2004 - 09:43 pm: Edit|
Thank you Chefspike for your quick response.
|By Pastrycrew (Pastrycrew) on Friday, October 29, 2004 - 12:41 am: Edit|
hey I know Hans!
Do you intend then to make the chocolates or do you want a company to make them for you?
I would suggest Chocolates ala Carte if you want to buy something already - they can even customize wrap for you.
If you want to make your own just buy a basic how to chocolate book at the book store. Tempering chocolate isn't the easiest thing in the world though. You may want to consider buying a hard chocolate glaze that doesn't require tempering.
Chocolate's differ in taste just like coffee. I use Cocoa Barry right now across the board cause it's cheap and tastes ok --- but I prefer Lindt White Chocolate, Suchard Milk Chocolate and Cluizel Dark Chocolate.